Go Back
To truly appreciate the nuances of Cheesy Turkey and Quinoa Stuffed Peppers, let's dive into the key ingredients that make this dish not only delicious but also a powerhouse of nutrition.

Cheesy Turkey and Quinoa Stuffed Peppers

Discover the delicious and nutritious Cheesy Turkey and Quinoa Stuffed Peppers, a perfect meal for any occasion! Combining lean ground turkey, protein-packed quinoa, and vibrant bell peppers, this recipe is as wholesome as it is visually appealing. Rich in vitamins and fiber, these stuffed peppers can be easily customized to fit dietary needs. Ideal for family dinners or meal prepping, this dish will impress your guests while keeping health in mind!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups chicken or vegetable broth

1 pound ground turkey

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn (canned or frozen)

1 cup shredded cheese (cheddar, Monterey jack, or a blend)

¼ cup fresh cilantro, chopped (for garnish)

Lime wedges for serving

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

    Preheat the Oven: Preheat your oven to 375°F (190°C).

      Sauté the Turkey: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Add the ground turkey and cook until browned, breaking it up with a spoon, about 5-7 minutes.

        Season the Mixture: Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Add the black beans and corn, mixing until well combined.

          Combine Ingredients: In a large bowl, mix the cooked quinoa with the turkey mixture. Fold in half of the shredded cheese.

            Prep the Peppers: While the filling cools slightly, slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

              Stuff the Peppers: Fill each bell pepper with the turkey and quinoa mixture, packing it in well. Top each stuffed pepper with the remaining cheese.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges for added zest.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4