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Quinoa and Turkey Stuffed Tomatoes

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"A quick dinner that's super healthy!"
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Ingredients

40 m servings 369 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut the tops off each tomato and scoop out a small amount of the insides. Discard tops and insides.
  3. Heat olive oil in a skillet over medium heat; cook and stir zucchini, green bell pepper, garlic, and salt until tender, about 10 minutes. Add ground turkey; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir quinoa and 1/2 of the tomato sauce into the ground turkey mixture.
  4. Arrange tomatoes in a baking dish. Fill each tomato with turkey-quinoa mixture. Pour remaining tomato sauce over each stuffed tomato. Pour a 1/2 inch of water into the bottom of the baking dish.
  5. Bake in the preheated oven until tomatoes are tender, about 15 minutes.

Nutrition Facts


Per Serving: 369 calories; 14.3 g fat; 32.9 g carbohydrates; 29.8 g protein; 84 mg cholesterol; 961 mg sodium. Full nutrition

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