These vibrant, nutritious stuffed bell peppers are filled with a savory mix of lean ground turkey, quinoa, fresh vegetables, and spices. Perfect for a wholesome dinner, this dish is a flavorful way to incorporate healthy ingredients into your meals. It’s customizable, satisfying, and ideal for meal prepping or feeding a family.
Recipe Tips and Tricks
- Precook Ingredients: Precook quinoa and brown ground turkey to save time during the assembly process.
- Don’t Overstuff: Leave a little space at the top to prevent spillage while baking.
- Soft Peppers: For softer peppers, pre-boil them for 2–3 minutes before stuffing.
- Cheese Browning: Broil for the last 2 minutes to get a golden crust on the cheese.
- Make it Vegetarian: Swap the meat for black beans, chickpeas, or crumbled tofu for a plant-based version.
Why You’ll Love This Recipe
This recipe combines vibrant colors and textures to create a visually appealing and nutrient-packed meal. The bell peppers act as a natural container, making cleanup effortless. Each bite delivers a perfect blend of protein, whole grains, and fiber-rich vegetables. It’s a versatile, family-friendly dish that’s easy to prepare and customize.
Stuffed Bell Peppers
Delicious stuffed bell peppers filled with lean turkey, quinoa, and veggies for a healthy, family-friendly dinner idea.
Ingredients
- 4 large bell peppers, halved and seeds removed
- 1 lb ground turkey
- 1 cup cooked quinoa
- 1 small onion, diced
- 1 cup diced tomatoes
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Olive oil
Instructions
- Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the bell peppers in half lengthwise, remove seeds, and brush lightly with olive oil. Arrange them on a baking dish.
- Cook the Filling: In a skillet over medium heat, add olive oil and sauté onion and garlic until fragrant. Add ground turkey and cook until browned. Mix in cooked quinoa, diced tomatoes, and spices. Simmer for 5 minutes.
- Stuff the Peppers: Spoon the filling into each pepper half, packing lightly. Top with shredded cheese.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes or until cheese is golden.
- Serve: Garnish with fresh herbs like parsley or basil. Serve hot and enjoy!
Notes
For extra flavor, drizzle the peppers with balsamic glaze before serving. Pair with a crisp side salad or roasted vegetables for a complete meal.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 496Total Fat 29gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 17gCholesterol 134mgSodium 610mgCarbohydrates 24gFiber 4gSugar 6gProtein 38g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Bell Peppers: Choose firm peppers with smooth skin. Red, yellow, or orange peppers offer sweetness, while green peppers have a slightly bitter edge.
- Ground Turkey: A lean protein option, though ground beef, chicken, or plant-based alternatives work just as well.
- Quinoa: A protein-packed grain that cooks quickly and absorbs flavor beautifully. Rice or couscous can substitute.
- Cheese: Shredded mozzarella or cheddar adds creaminess. Use dairy-free cheese for a vegan option.
- Spices: Garlic powder, paprika, and Italian seasoning enhance the filling’s flavor.
Variations and Substitutions
- Vegetarian: Replace meat with black beans, lentils, or crumbled tofu.
- Grain-Free: Use cauliflower rice instead of quinoa.
- Spice It Up: Add chopped jalapeños or cayenne pepper for heat.
- Global Flavors: Use curry powder for an Indian twist or taco seasoning for a Mexican-inspired version.
- Different Proteins: Try shredded chicken, ground beef, or seafood like shrimp for variety.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until heated through.
- Freeze: Place cooked, cooled stuffed peppers in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
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