Slow-Cooker Meatballs w/ Lentil Pasta

Turkey & White Bean Stuffed Bell Peppers

SERVINGS: 2 PREP TIME: 5 MINUTES COOKING TIME: 25 MINUTES INGREDIENTS 3 tbsp [33 g] Quinoa (uncooked) 1 tbsp [14 g] Olive Oil 10 oz [280 g] Ground Turkey 0.5 cup, chopped [62 g] Zucchini 0.5 cup [15 g] Spinach (chopped) 0.5 cup [130.5 g] Canned White Beans 0.5 tsp [1.4 g] Garlic Powder 0.5 tsp [0.9 g] Italian Seasoning 2 medium [238 g] Bell Peppers 1 dash [0.63 ml] Kosher Salt 1 dash [0.15 g] Black Pepper DIRECTIONS Preheat your oven to 375 degrees F (190 degrees C).Cook quinoa according to package directions. Once cooked, drizzle with oil and sprinkle with salt and pepper. Fluff and set aside. Add the olive oil to a medium pan and set it to medium heat. Sauté the turkey, zucchini, spinach, white beans, and seasonings until the turkey is cooked through and the spinach is wilted. Fill the bell pepper halves with the turkey mixture and place them into a baking dish. Bake for 20-25 minutes. Season with additional saltand pepper if desired. Allow to cool and enjoy! NUTRITION INFO Calories : 415.42 Fat : 18.55 g Carbs : 35.05 g Protein : 36.39 g Fiber : 7.52 g Sugar : 5.74 g Turkey & White Bean Stuffed Bell Peppers