Stuffed Bell Peppers with Ground Turkey

Stuffed bell peppers are a timeless dish that combines nutrition and flavor into one delightful package. The bright colors and varying textures of bell peppers make them not only visually appealing but also versatile in the kitchen. As a wholesome meal option, turkey-loaded bell peppers stand out as a fantastic choice for families looking to eat healthy without sacrificing taste. By using ground turkey and quinoa as primary ingredients, this recipe offers a leaner alternative to traditional stuffing options, making it an excellent fit for meal prep, busy weeknight dinners, or simply a nutritious addition to your weekly menu.

Discover the wholesome goodness of turkey-loaded bell peppers, a colorful and nutritious meal that combines ground turkey, quinoa, and fresh vegetables. This recipe is not only visually appealing but also a versatile option for healthy eating. Packed with lean protein and essential nutrients, these stuffed peppers are perfect for weeknight dinners or meal prep. Customize the filling to suit your family's tastes and enjoy a satisfying dish that everyone will love.

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Ingredients

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa (or rice)

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, drained

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped (for garnish)

Olive oil (for sautéing)

Instructions

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

Prep the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to make them stand upright. Place them in a baking dish, cut side up.

Sauté the Aromatics: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3–4 minutes.

Cook the Turkey: Add the ground turkey to the skillet. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks (about 6–8 minutes).

Mix in Other Ingredients: Stir in the cooked quinoa (or rice), diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper. Continue cooking for another 2–3 minutes, allowing the flavors to meld.

Stuff the Peppers: Remove the skillet from heat and carefully spoon the turkey mixture into each prepared bell pepper, packing it down slightly. Fill them generously as there may be leftover filling.

Add Cheese: Sprinkle the top of each stuffed pepper with shredded cheese.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Garnish and Serve: Take the stuffed peppers out of the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4