Turkey and Quinoa Stuffed Bell Peppers
Whether you're meal prepping for the week or preparing a family dinner, these stuffed peppers are an easy, flavorful way to enjoy a balanced meal. Plus, they’re customizable to fit your dietary needs, making them a versatile addition to your recipe rotation.
Equipment
- Cutting board
- Sharp Knife
- Large Skillet or Pan
- Baking Dish or Sheet Pan
- Spoon or Scoop
- Measuring cups and spoons
- Pot for Cooking Quinoa
- Aluminum Foil optional
- Oven Mitts or Pot Holders
Ingredients
- 4 medium bell peppers any color, tops removed and seeds cleaned out
- 1 pound ground turkey
- 1 cup cooked quinoa
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 can 14 oz diced tomatoes, drained
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella or cheddar cheese optional
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
- Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
- Add the ground turkey, season with cumin, paprika, oregano, salt, and pepper, and cook until browned, breaking it apart as it cooks.
- Stir in the cooked quinoa and diced tomatoes. Let the mixture simmer for 5 minutes to combine the flavors. Adjust seasoning if needed.
- Stuff each bell pepper with the turkey and quinoa mixture, pressing gently to fill them completely.
- Place the stuffed peppers upright in the baking dish. Cover with foil and bake for 25-30 minutes.
- If using cheese, uncover the peppers, sprinkle cheese on top, and bake for an additional 5 minutes until melted and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
Nutritional Value (Per Serving):
- Calories: ~270-300 kcal
- Protein: ~25g
- Carbohydrates: ~20g
- Fat: ~10g (varies with cheese inclusion)
- Fiber: ~4g
- Sodium: ~450mg
- Sugars: ~4g