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Stuffed Bell Peppers with Ground Turkey and Quinoa

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These vibrant bell peppers are stuffed with a savory blend of lean ground turkey, fluffy quinoa, veggies, and cheese for a healthy, comforting dinner. Perfect for meal prep, family dinners, or potlucks, this recipe is hearty, nutritious, and easy to customize.

Ingredients

Scale
  • 4–6 large bell peppers (red, yellow, orange, or green)
  • 1 pound ground turkey (lean, 93%)
  • 1 cup cooked quinoa (about 1/3 cup dry)
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, grated (about 1/2 cup)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella; dairy-free if needed)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley or cilantro, chopped (optional)
  • 1/2 cup low-sodium chicken broth (or veggie broth)
  • 2 tablespoons olive oil (for sautéing and brushing peppers)
  • Extra cheese for topping (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a large baking dish with olive oil.
  2. Slice tops off bell peppers and remove seeds and membranes. If needed, trim bottoms so peppers stand upright. Arrange peppers cut-side up in the dish and brush lightly with olive oil.
  3. Optional: Pre-bake empty peppers for 10 minutes to soften.
  4. Rinse 1/3 cup dry quinoa under cold water. Place in a saucepan with 2/3 cup water and a pinch of salt. Bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until translucent.
  6. Add grated carrot and cook for 2 more minutes. Stir in garlic and ground turkey, breaking up with a spoon. Cook until turkey is browned and no longer pink, about 5-7 minutes. Drain excess liquid.
  7. Add tomato paste, drained diced tomatoes, cooked quinoa, oregano, smoked paprika, salt, and pepper. Stir to combine and simmer for 2-3 minutes.
  8. Turn off heat. Stir in 1/2 cup shredded cheese and fresh herbs, if using. Taste and adjust seasoning.
  9. Spoon filling evenly into each pepper, packing gently. Top with extra cheese if desired.
  10. Pour 1/2 cup chicken or veggie broth around the peppers in the baking dish.
  11. Cover dish tightly with foil. Bake for 30 minutes.
  12. Uncover and bake another 10-15 minutes, until peppers are tender and cheese is bubbly and golden.
  13. Let cool for a few minutes before serving. Sprinkle with extra fresh herbs if desired.

Notes

Don’t overstuff peppers to avoid splitting. Pre-bake peppers for extra tenderness. Drain excess liquid from filling to prevent sogginess. Broil for 2-3 minutes at the end for a crispy cheese top. Filling can be doubled and frozen for future use. Multitask by cooking quinoa while prepping veggies. If peppers are watery after baking, let them rest on a plate to drain.

Nutrition

Keywords: stuffed peppers, ground turkey, quinoa, healthy dinner, easy recipe, meal prep, gluten-free, family meal, comfort food

Find it online: https://avabake.com/stuffed-bell-peppers-with-ground-turkey-and-quinoa-easy-healthy-dinner-recipe/