If you're looking for a healthy, flavorful, and easy dinner option, these Stuffed Bell Peppers with Ground Turkey and Quinoa are just what you need. With tender bell peppers filled with savory turkey, fluffy quinoa, and a hint of spice, this dish will surely become a family favorite!
They are perfect for holidays like Thanksgiving or any family gathering, where you want to impress without spending too much time in the kitchen. Plus, who can resist a dish that's as fun to make as it is to eat?
Swapping out the classic beef and rice for ground turkey and quinoa gives this dish a healthy, modern twist. It’s perfect for anyone who wants to eat lighter without missing out on great flavor.
If you are a fan of quinoa as much as I am, I'm sure you will love this quinoa salad with lemon vinaigrette recipe!
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Why You Will Love This Recipe
- Healthy and Nutritious: It’s packed with lean ground turkey, quinoa, and veggies, so it’s good for you.
- Full of Flavor: The spices and tomatoes make the filling taste amazing, with just the right amount of warmth.
- Easy to Make: You don’t need to be a pro chef to whip this up, and it’s all done in about an hour.
- Colorful and Fun: The bright bell peppers make the dish look as good as it tastes, adding some fun to dinner.
- Family Favorite: Everyone loves it, and it’s a great way to sneak in some healthy ingredients without anyone noticing!
Ingredients
The ingredients in this recipe are simple but so good together. The ground turkey is lean and packed with protein, making it a healthier choice. Quinoa adds a nice, fluffy texture and is also full of nutrients.
Bell Peppers are the stars of this dish, adding vibrant color and a sweet, crisp texture. They’re rich in vitamins A and C. You can use any color—red, yellow, green, or orange—but red peppers are the sweetest.
Ground Turkey is a lean protein that keeps this dish light and healthy. It’s lower in fat than ground beef, making it a great choice. If you prefer, you can swap it out for ground chicken or even a plant-based ground meat substitute to keep it vegetarian.
Quinoa is a fantastic grain that’s packed with protein and fiber, making it super filling. It has a light, fluffy texture when cooked and adds a nice contrast to the juicy turkey and peppers.
Black Beans add extra protein and fiber, making the dish even more satisfying. They also have a creamy texture that pairs well with the other ingredients. If you’re not a fan of black beans, kidney beans, or chickpeas are great alternatives.
Diced Tomatoes bring juiciness and a bit of acidity to balance out the flavors. They’re rich in vitamins C and K, and they add a fresh, slightly tangy taste.
Cumin, Chili Powder, and Smoked Paprika are the spices that give the filling its warmth and depth. Cumin has an earthy, slightly nutty flavor, while chili powder adds a mild heat. Smoked paprika gives a smoky, almost sweet flavor that really enhances the dish.
Cheese adds a delicious melty topping that makes everything even more satisfying. Mozzarella is mild and creamy, but you could also use cheddar, pepper jack, or even dairy-free cheese if you prefer. If you’re watching your calories, you can skip the cheese, but it definitely adds a nice touch!
Instructions
Now that we’ve got all our ingredients ready, it’s time to start cooking! Don’t worry, the steps are simple, and I’ll guide you through everything.
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small piece off the bottom to help them stand upright. Place them in a baking dish.
In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the lean ground turkey to the skillet and cook until browned, breaking it apart with a spatula.
Stir in the diced tomatoes, black beans, cooked quinoa, and ground cumin.
Add chili powder, smoked paprika, salt, and pepper. Cook for another 5-7 minutes to let the flavors meld together.
Spoon the turkey and quinoa mixture into each bell pepper, pressing down lightly to pack it in.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. If using cheese, remove the foil, sprinkle the shredded mozzarella on top of each stuffed pepper, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy the savory goodness!
These stuffed bell peppers are delicious on their own, but they pair wonderfully with a side salad or some steamed vegetables. You can also serve them with a dollop of sour cream or a splash of hot sauce for added flavor.
Leftovers can be reheated for a quick and easy lunch the next day!
Hint: This recipe is great for using up leftover cooked quinoa or veggies you have in the fridge. Just mix them into the filling to reduce waste and add extra flavor.
Variations
If you’re looking to mix things up, here are three fun variations you can try with this stuffed bell peppers with ground turkey and quinoa recipe:
Italian Style: Give the dish an Italian twist by using ground chicken or turkey sausage instead of plain ground turkey. Mix in some marinara sauce with the diced tomatoes and swap the cumin and chili powder for Italian seasoning. Top it off with mozzarella or parmesan cheese for a comforting, Italian-inspired meal.
Vegetarian Version: Skip the ground turkey and double up on the black beans, or add in some chickpeas for extra protein. You can also toss in some sautéed mushrooms or spinach to make the filling even heartier.
Spicy Kick: If you love a bit of heat, add some diced jalapeños or a dash of cayenne pepper to the filling. You can also use pepper jack cheese instead of mozzarella for an extra spicy touch.
Equipment
For this recipe, you don’t need anything fancy—just some basic kitchen tools.
A sharp knife is handy for cutting the bell peppers, and a large skillet is perfect for cooking the turkey and filling.
You’ll also need a medium saucepan to cook the quinoa, and a baking dish to hold the stuffed peppers while they bake. If you have a good set of these essentials, you’re all set to whip up this delicious meal!
Storage
Storing these stuffed bell peppers is super easy! Just pop any leftovers in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to enjoy them again, just reheat them in the oven or microwave, and they’ll taste just as good as when you first made them.
You can even freeze them if you want to save some for later! After they’ve cooled completely, wrap each pepper individually in plastic wrap or aluminum foil. Then, place them in a freezer-safe container or a resealable freezer bag. They’ll keep in the freezer for up to 3 months. When you’re ready to eat them, just bake them straight from the freezer at 350°F (175°C) for about 25-30 minutes, or until they’re heated through. Easy and convenient!
Top Tip
You can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate them until you’re ready to bake. This makes dinner time quick and stress-free!
FAQ
Yes, you can! Brown rice, couscous, or even farro work well as substitutes. Just make sure to adjust the cooking time as needed for the grain you choose.
The peppers should be tender when poked with a fork, and the filling should be hot and fully cooked. If you’ve added cheese on top, it should be melted and bubbly.
Related
Looking for other recipes like this? Try these:
Healthy Comfort Food: Stuffed Bell Peppers with Ground Turkey and Quinoa
Enjoy these delicious stuffed bell peppers with ground turkey and quinoa! They’re healthy, easy to make, and packed with flavor. Perfect for dinner!
- Prep Time: 5
- Cook Time: 55
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 4 large bell peppers (any color)
- ½ cup uncooked quinoa, rinsed
- 1 cup water or low-sodium chicken stock
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground turkey
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon chili flakes (optional)
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese (optional)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small piece off the bottom to help them stand upright. Place them in a baking dish.
- Cook the Quinoa: In a medium saucepan, bring the chicken stock to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
- Cook the Turkey: In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped onion and cook until softened about 5 minutes. Add the minced garlic and cook for another minute.
- Add the Ground Turkey: Add the lean ground turkey to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Combine the Filling: Stir in the diced tomatoes, black beans, cooked quinoa, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5-7 minutes to let the flavors meld together.
- Stuff the Peppers: Spoon the turkey and quinoa mixture into each bell pepper, pressing down lightly to pack it in.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. If using cheese, remove the foil, sprinkle the shredded mozzarella on top of each stuffed pepper, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy the savory goodness!
Nutrition
- Serving Size:
- Calories: 431
- Sugar: 10.7 g
- Sodium: 1089.1 mg
- Fat: 15.8 g
- Carbohydrates: 42.4 g
- Protein: 32.1 g
- Cholesterol: 84.1 mg
Natalia says
I’d love to hear what you think!