Red Pepper Turkey
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 235.8
- Total Fat: 8.1 g
- Cholesterol: 52.8 mg
- Sodium: 621.6 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 3.3 g
- Protein: 16.6 g
View full nutritional breakdown of Red Pepper Turkey calories by ingredient
Introduction
Ground Turkey with Seasoned tomatoes, Red Peppers and Onions. Prep Ahead Lunch meal. Ground Turkey with Seasoned tomatoes, Red Peppers and Onions. Prep Ahead Lunch meal.Number of Servings: 7
Ingredients
-
16 oz Turkey, Ground turkey, 93% lean
3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
.5 large Onions, raw
2 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
1.5 serving Brown rice (1 cup cooked)
0.5 cup Kraft Finely Shredded Sharp Cheddar Cheese
1 Tbsp Minced Garlic
Tips
Add additional veggies like shredded carrots, corn kernals, or broccoli florets to add additional flavors and make more filling without adding a lot of calories.
Directions
Cook Rice and Quinoa according to package directions.
Dice Onion and Peppers, then saute in a large pan with Minced Garlic.
Set aside.
Brown off Ground Turkey and Drain.
Add Onion/Peppers to turkey on Medium heat.
Drain tomatoes and add to pan for 2 minutes.
Remove from heat.
Mix rice and quinoa together and then evenly distribute between 7 food storage containers (roughly 1/4 cup per container).
Then evenly distribute Meat & Veggie mixture between containers (probably about .5-.75 cups per container. i use a 1/4 cup measuring cup to scoop, adding 1 scoop to each container, than going back through a second round, etc)
sprinkle each dish with 1-2 tbsp shredded cheese. Cover containers and store.
Serving Size: Makes 7 Servings
Number of Servings: 7
Recipe submitted by SparkPeople user NICKY0884.
Dice Onion and Peppers, then saute in a large pan with Minced Garlic.
Set aside.
Brown off Ground Turkey and Drain.
Add Onion/Peppers to turkey on Medium heat.
Drain tomatoes and add to pan for 2 minutes.
Remove from heat.
Mix rice and quinoa together and then evenly distribute between 7 food storage containers (roughly 1/4 cup per container).
Then evenly distribute Meat & Veggie mixture between containers (probably about .5-.75 cups per container. i use a 1/4 cup measuring cup to scoop, adding 1 scoop to each container, than going back through a second round, etc)
sprinkle each dish with 1-2 tbsp shredded cheese. Cover containers and store.
Serving Size: Makes 7 Servings
Number of Servings: 7
Recipe submitted by SparkPeople user NICKY0884.