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Stuffed Bell Peppers with Ground Turkey and Quinoa

Description

These stuffed bell peppers are a delicious and healthy dinner option, filled with a savory mix of ground turkey, quinoa, diced tomatoes, and melted cheese. Perfectly seasoned and baked to perfection, they’re an easy, family-friendly meal. Top with sour cream for bold flavor and serve alongside your favorite sides for the best stuffed pepper recipe. Ideal for meat and veggie dinner ideas or classic stuffed peppers with a twist!

Ingredients

Scale

For the Bell Peppers:

  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Filling:

  • 1 cup cooked quinoa (about 1/3 cup uncooked)
  • 1 pound ground turkey
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sliced olives (optional)

For Topping:

 

  • 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
  • Generous dollop of sour cream
  • Chopped fresh parsley or basil (optional, for garnish)

Instructions

  1. Prepare the Bell Peppers:
    1. Preheat your oven to 325°F (165°C).
    2. Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand upright, carefully trim a small slice off the bottom to stabilize them.
    3. Brush the outsides of the peppers with olive oil and season lightly with salt and pepper.
    4. Place the peppers upright in a baking dish and set aside.
  2. Cook the Quinoa:
    1. Rinse 1/3 cup uncooked quinoa under cold water. In a small saucepan, combine quinoa with 2/3 cup water and a pinch of salt.
    2. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Set aside.
  3. Make the Filling:
    1. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
    2. Add the garlic and cook for another 30 seconds until fragrant.
    3. Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
    4. Stir in the drained diced tomatoes, tomato sauce, cooked quinoa, Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper. Simmer for 3-4 minutes until the mixture is well combined and slightly thickened.
    5. Remove from heat and stir in 1/2 cup of shredded cheese, Parmesan cheese, and sliced olives (if using).
  4. Stuff the Peppers:
    1. Spoon the turkey and quinoa filling evenly into the prepared bell peppers, packing it gently.
    2. Sprinkle the tops with the remaining shredded cheese.
  5. Bake the Peppers:
    1. Place the baking dish in the oven and bake for 40-45 minutes, or until the cheese is melted and the peppers are tender.
  6. Garnish and Serve:
    1. Remove the stuffed peppers from the oven and let them cool for a few minutes.
    2. Garnish with chopped parsley or basil if desired.
    3. Serve warm with a side of marinara, garlic bread, and a generous dollop of sour cream.

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