Stuffed Bell Peppers with Quinoa and Turkey (classic)
Printed from Inclusive Kitchen — Stuffed Bell Peppers with Quinoa and Turkey
Stuffed bell peppers are a classic dish that has been enjoyed in various forms across cultures, often as a way to use up leftover ingredients. This version, featuring quinoa and turkey, is a delightful blend of flavors and textures that makes for a satisfying meal. The vibrant colors of the bell peppers not only make the dish visually appealing but also pack a nutritional punch, providing vitamins A and C, fiber, and protein.
To prepare these stuffed peppers, you’ll first need to cook the quinoa, which serves as a nutritious base. Quinoa is a complete protein, making it an excellent choice for those looking to incorporate more plant-based ingredients into their diet. The ground turkey adds a savory depth, while spices and herbs elevate the overall flavor profile. And let’s not forget the cheese—because who doesn’t love a little melty goodness on top?
As you assemble the peppers, you’ll notice how easy it is to customize this dish. Feel free to swap out the turkey for beef or even a meat alternative if you’re looking for a vegetarian option. The stuffing can also be adjusted based on what you have on hand, making this recipe as flexible as your schedule. Just remember, the only thing you really need to stuff is the peppers—your schedule can remain blissfully unstuffed!
Once baked, these stuffed bell peppers emerge from the oven with a tantalizing aroma that will have everyone gathering around the table. They are perfect for meal prep, as they reheat beautifully and can be enjoyed throughout the week. So, whether you’re feeding a family or just yourself, these stuffed peppers are sure to become a favorite in your culinary repertoire.
Ingredients
- 4 bell peppers
- 1 cup quinoa
- 1 pound ground turkey
- 1 medium onion
- 2 cloves garlic
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 cup shredded cheese
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). This temperature is ideal for cooking the peppers evenly while allowing the filling to meld together.
- Rinse 1 cup of quinoa under cold water to remove its natural coating, which can taste bitter. Then, combine it with 2 cups of water in a medium saucepan and bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. You’ll know it’s done when the grains appear translucent and the germ has spiraled out.
- While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 medium chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in 2 minced garlic cloves and cook for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add 1 pound of ground turkey to the skillet, breaking it apart with a spatula. Cook for about 7-10 minutes until the turkey is browned and no longer pink.
- Mix in 1 can of diced tomatoes, 1 teaspoon of cumin, 1 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Let this mixture simmer for about 5 minutes to allow the flavors to meld.
- Once the quinoa is cooked, fluff it with a fork and then combine it with the turkey mixture in the skillet. Stir in 0.5 cup of shredded cheese, reserving the rest for topping.
- Cut the tops off 4 bell peppers and remove the seeds and membranes. You can choose any color of bell pepper, but red, yellow, and orange tend to be sweeter.
- Stuff each bell pepper generously with the quinoa and turkey mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.
- Sprinkle the remaining 0.5 cup of shredded cheese on top of each stuffed pepper. This will create a deliciously gooey topping as they bake.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This helps steam the peppers and ensures they cook through.
- After 25 minutes, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden. The peppers should be tender but still hold their shape.
- Remove from the oven and let cool for a few minutes before serving. These stuffed peppers are best enjoyed warm, but they also make great leftovers!
Nutrition (per serving)
- Calories: 350
- Carbs g: 30
- Protein g: 25
- Fat g: 15
- Sugar g: 5
