Go Back
- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable or chicken broth - 1 pound lean ground turkey - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - Olive oil for cooking - Fresh cilantro or parsley for garnish (optional)

Savory Turkey and Quinoa Stuffed Peppers

Discover the deliciousness of Savory Turkey and Quinoa Stuffed Peppers! This nutritious dish pairs lean turkey with fluffy quinoa, all wrapped in vibrant bell peppers for a colorful and satisfying meal. Packed with protein, fiber, and essential vitamins, these stuffed peppers are perfect for family dinners or entertaining guests. Easily customizable to fit various dietary needs, they are a fantastic option for a healthy and hearty dish that everyone will love. Enjoy a flavorful and wholesome meal that brings people together!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color you prefer)

1 cup quinoa, rinsed thoroughly

2 cups low-sodium chicken broth (or water)

1 pound lean ground turkey

1 small onion, finely diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained of excess liquid

1 cup black beans, rinsed and drained

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

1 cup corn (fresh or frozen)

½ cup shredded cheddar cheese (optional)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and the chicken broth (or water). Bring to a rolling boil, then reduce the heat to low. Cover the saucepan and let it simmer for approximately 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once done, remove from heat and set aside.

      Prepare the Bell Peppers: While the quinoa cooks, take the bell peppers and slice the tops off. Carefully remove the seeds and membranes from inside the peppers. Lightly season the hollowed parts with salt and pepper. Arrange the peppers upright in a baking dish.

        Cook the Turkey Mixture: Heat a splash of olive oil in a large skillet over medium heat. Add the diced onions and cook until they turn translucent, about 3-4 minutes. Next, introduce minced garlic and the ground turkey to the skillet, breaking apart the meat as it browns. Cook thoroughly until the turkey is no longer pink.

          Mix in the Ingredients: Once the turkey is cooked through, add the drained diced tomatoes, black beans, corn, cooked quinoa, cumin, smoked paprika, chili powder, and season with salt and pepper to your taste. Stir well to combine all ingredients and cook for an additional 2-3 minutes to allow flavors to meld.

            Stuff the Peppers: Generously fill each bell pepper with the turkey-quinoa mixture, pressing down lightly to pack it in. If using cheddar cheese, sprinkle it over the top of each filled pepper.

              Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Afterward, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) has melted and is bubbling.

                Serve and Garnish: Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. For added flavor and a pop of color, garnish with fresh cilantro or parsley if desired. Enjoy your delicious savory turkey and quinoa stuffed peppers!

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 4 servings