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Healthy Comfort Food: Stuffed Bell Peppers with Ground Turkey and Quinoa

4 stuffed peppers close shot
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Enjoy these delicious stuffed bell peppers with ground turkey and quinoa! They’re healthy, easy to make, and packed with flavor. Perfect for dinner!

Ingredients

Units Scale
  • 4 large bell peppers (any color)
  • 1/2 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
  • 1/2 teaspoon chili flakes (optional)
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese (optional)
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stuff the Peppers: Spoon the turkey and quinoa mixture into each bell pepper, pressing down lightly to pack it in.
  8. 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.
  9. 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

Find it online: https://hugsonaplate.com/stuffed-bell-peppers-with-ground-turkey-and-quinoa/