Go Back
In the realm of healthy cuisine, few dishes manage to strike the perfect balance between flavor, nutrition, and visual appeal quite like Savory Cheesy Turkey and Quinoa Stuffed Peppers. This vibrant dish makes a compelling case for incorporating more vegetables into your diet without sacrificing taste or satisfaction. Ideal for either meal prep or a cozy family dinner, these stuffed peppers emerge as a versatile and wholesome option that caters to a variety of dietary needs and preferences.

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the delicious balance of flavor and nutrition with Savory Cheesy Turkey and Quinoa Stuffed Peppers! This colorful dish is not only easy to prepare but also perfect for family dinners or meal prep. Packed with lean ground turkey, protein-rich quinoa, and vibrant bell peppers, it's a feast for the eyes and the palate. Enjoy a healthy meal that satisfies cravings without sacrificing taste. Try this versatile recipe and elevate your dining experience!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa

1 cup diced tomatoes (canned or fresh)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or a cheese blend)

1/4 cup fresh parsley or cilantro, chopped (for garnish)

Olive oil (for sautéing)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them in a baking dish.

    Cook the Turkey: In a large skillet over medium heat, add a drizzle of olive oil. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

      Add Turkey: Increase the heat to medium-high and add the ground turkey. Cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes. Drain any excess fat if necessary.

        Mix in Quinoa and Spices: Once the turkey is cooked, reduce the heat to medium. Stir in the cooked quinoa, diced tomatoes, chili powder, cumin, smoked paprika, and season with salt and pepper. Cook for another 2-3 minutes until everything is heated through.

          Stuff the Peppers: Remove the skillet from the heat and stir in half of the shredded cheese into the turkey-quinoa mixture. Carefully spoon the mixture into each bell pepper, filling them generously.

            Top with Cheese: Sprinkle the remaining cheese over the tops of each stuffed pepper.

              Bake: Cover the baking dish with aluminum foil (to prevent the cheese from over-browning) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and lightly golden.

                Serve: Remove from the oven and let the peppers cool for a few minutes. Garnish with fresh parsley or cilantro before serving.

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