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- 4 large bell peppers (any color) - 1 cup quinoa - 1 pound ground turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, drained - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - Fresh herbs (such as parsley or cilantro) for garnish (optional)

Savory Turkey and Quinoa Stuffed Peppers

Try our Savory Turkey and Quinoa Stuffed Peppers for a delicious and nutritious meal! This easy recipe combines lean ground turkey, quinoa, and a medley of spices, all stuffed inside colorful bell peppers. Perfect for family dinners or meal prep, these peppers are not just flavorful but also packed with vitamins and protein. Follow our step-by-step guide to recreate this mouthwatering dish and enjoy healthy eating without sacrificing taste.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups chicken or vegetable broth

1 lb ground turkey

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 cup black beans, rinsed and drained

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or mozzarella)

2 tablespoons olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Quinoa: In a medium pot, combine the rinsed quinoa and broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent, about 5 minutes.

        Cook the Turkey: Add the ground turkey to the skillet with the onions and garlic. Cook until browned, about 7-8 minutes, breaking it up with a spoon as it cooks.

          Mix Ingredients: Stir in the diced tomatoes, black beans, cumin, paprika, chili powder, salt, and pepper. Let it simmer for about 5 minutes to blend the flavors.

            Combine Quinoa: Add the cooked quinoa and corn to the skillet. Mix everything together until well combined. Taste and adjust seasoning if needed.

              Prep the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

                Stuff the Peppers: Spoon the turkey-quinoa mixture generously into each bell pepper, packing them tightly. Top each with a sprinkle of shredded cheese.

                  Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                    Serve: Remove from the oven and allow to cool slightly before serving. Garnish with fresh cilantro or parsley if desired.

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings