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9Ingredients
70Minutes
220Calories
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Ingredients
US|METRIC
14 SERVINGS
- 4 bell peppers (any color)
- 3 lb. ground turkey
- 1 cup bell peppers (diced, from the tops)
- 2 onions (small, finely diced)
- 5 Tbsp. fajita seasoning (Homemade Taco &, or store bought)
- 1 can tomatoes with green chilies (Rotel)
- 2 cups cooked quinoa
- 8 oz. unsalted tomato sauce
- 1/2 cup shredded cheese
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol80mg27% |
Sodium280mg12% |
Potassium460mg13% |
Protein19g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A8% |
Vitamin C70% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Griepp 4 years ago
These are awesome! I like heat so I added the Rotel tomatoes with habaneros instead of Chile’s and it was the perfect heat. I also didn’t realize I needed to add the tomato sauce on top and added it to the turkey mixture. It turned out great. There wasn’t a temperature to bake these at listed so I put them on at 350 until the peppers were done uncovered. Everything else was cooked so once the cheese is melted and the peppers are done they are ready to pull out of the oven. When I was cooking the mixture, I also let it cook until most of the water was cooked off. This made a lot longer process but they turned out way better. I used 6 peppers and still had half the mixture left. So half this if you don’t want much leftover mixture.