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Gluten FreeDairy Free

Prep Time: 20 minutes | Total Time: 55 minutes
Servings: 4 | Calories: 370 | Sugar: 2g | Fat: 11g | Carbs: 37g | Fiber: 7g | Protein: 32g


  • 4 large bell peppers
  • 1 Tbsp. olive oil
  • 1/2 onion, diced
  • 1 lb. lean ground turkey
  • 1 Tbsp. chili powder
  • 1 tsp. paprika
  • Sea salt to taste
  • 2 cups quinoa, cooked
  • 2 limes, juice and zest of one lime
  • 1 cup fresh cilantro, coarsely chopped


  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 baking dish with cooking spray. Spritz bell peppers with cooking spray, and bake in oven for 25 minutes or until tender and slightly browned.
  3. Meanwhile, in a 10-inch skillet, heat olive oil. Add in onion, turkey, chili powder, paprika and salt, stirring occasionally until thoroughly cooked through.
  4. In a medium bowl, add quinoa, lime zest and juice, and salt to taste. When turkey mixture is done, add to medium bowl with cilantro and mix to combine.
  5. Fill bell pepper halves with turkey mixture and bake, uncovered, in the oven for an additional 10 minutes.
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