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- 4 large bell peppers (mix red, yellow, or green) - 1 lb ground turkey - 1 cup cooked quinoa - 1 small onion, finely diced - 2 cloves garlic, minced - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or canned) - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and freshly ground black pepper, to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro or parsley, chopped for garnish You can add a few items to boost flavor. Try adding: - ½ teaspoon red pepper flakes for heat - 1 tablespoon lime juice for brightness - Chopped green onions for a fresh crunch - A dollop of sour cream when serving If you need to swap ingredients, here are some ideas: - Use ground chicken or beef in place of turkey. - Substitute brown rice or couscous for quinoa. - Swap black beans for kidney beans or pinto beans. - Use any type of cheese you prefer, like mozzarella or feta. - If you want a dairy-free option, leave out the cheese or use a vegan cheese alternative. These swaps keep your meal tasty and aligned with your diet needs. Enjoy the process of making these stuffed peppers your own! {{ingredient_image_2}} First, turn on your oven and set it to 375°F (190°C). This heat helps the peppers cook well. Next, grab your bell peppers. Cut off the tops and remove all the seeds. Rinse them under cold water to clean them. To help with browning, lightly rub the outside of each pepper with olive oil. Place the peppers upright in a baking dish to hold their shape. Now, let’s make the filling. Start by heating a splash of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté them for about 3-5 minutes until the onion looks clear and smells good. Next, add the ground turkey to the skillet. Use a spatula to break it apart. Cook the turkey until it turns brown and is no longer pink, which takes about 5-7 minutes. Once the turkey is ready, stir in the cooked quinoa, black beans, corn, and diced tomatoes. Season this mixture with cumin, smoked paprika, chili powder, salt, and black pepper. Cook everything for another 3-4 minutes so the flavors mix well and the filling heats through. Now comes the fun part: stuffing the peppers! Take a spoon and carefully fill each bell pepper with the turkey mixture. Pack it in gently but firmly to avoid overflow. After you fill them, sprinkle shredded cheese on top of each stuffed pepper. This will melt and create a tasty layer. Cover the baking dish with aluminum foil and place it in the oven. Bake for about 25 minutes. After that, take off the foil and bake for another 10-15 minutes. This will make the peppers tender and the cheese bubbly and golden. When they are done, take the peppers out of the oven and let them cool a bit. Add a sprinkle of fresh cilantro or parsley on top for a bright finish before you serve. Enjoy your meal! To cook your turkey stuffed peppers evenly, preheat your oven properly. Set it to 375°F (190°C). This ensures the heat is consistent throughout the cooking process. When you prepare the peppers, make sure to slice off the tops and remove the seeds. Rinse them well. A little olive oil on the outside helps them brown nicely. Arrange them upright in a baking dish. This allows heat to circulate inside for even cooking. When stuffing your peppers, it's important not to overfill. Use a spoon to add the turkey mixture, but pack it gently. If you pack too tightly, the filling may overflow while cooking. Leave a little space at the top of each pepper. This way, the cheese can melt without spilling over. Bake your stuffed peppers covered for 25 minutes. This helps them cook through. After that, remove the foil and bake for another 10-15 minutes. You should see the cheese bubbling and golden. The peppers will be tender when they are done. Keep an eye on them to avoid overcooking. Enjoy your flavorful meal! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes for a visually appealing dish but also adds a variety of flavors and nutrients. Pre-Cook Quinoa: Make sure your quinoa is fully cooked before adding it to the turkey filling. This ensures even heating and better texture in your stuffed peppers. Season Generously: Don't be shy with the seasonings! Adjust the spices according to your taste preferences to create a flavor-packed filling that everyone will love. Let Them Rest: Allow the stuffed peppers to rest for a few minutes after baking. This helps the flavors settle and makes them easier to serve without falling apart. {{image_4}} If you want a vegetarian version, swap the ground turkey for plant-based protein. You can use lentils, chickpeas, or crumbled tofu. These ingredients provide protein and flavor. Cook them just like turkey. Mix with quinoa, beans, and spices for a tasty filling. The stuffed peppers still taste amazing! Quinoa is a great base, but you can try other grains too. Brown rice, farro, or barley all work well. Each grain adds its unique texture and flavor. Cook the grains as you would quinoa. Then, mix them with your filling ingredients for a delicious meal. You can even use cauliflower rice for a low-carb option. Adjusting the spice level makes your meal just right. If you love heat, add more chili powder or diced jalapeños. For a milder taste, reduce those spices. You can also add sweet bell peppers or mild salsa to balance the heat. This way, everyone at your table enjoys their stuffed peppers! After enjoying your turkey stuffed peppers, store any leftovers in the fridge. Place them in an airtight container. They will stay fresh for up to three days. Make sure the peppers cool down before sealing. This helps keep them from getting soggy. You can also freeze turkey stuffed peppers for later. Wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, take them out and thaw in the fridge overnight. To reheat your stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes, or until heated through. You can also use a microwave. Just heat for about 2-3 minutes, but the oven gives better texture. Enjoy your meal! Yes, you can use ground beef instead of turkey. Just choose lean beef to keep the dish healthy. The flavor will change a bit, but it will still be delicious. Ground beef cooks similarly to turkey. Just be sure to drain any excess fat after cooking. It takes about 55 minutes to cook stuffed peppers. Prepping the peppers takes around 20 minutes. Baking them will take about 35 minutes. First, you bake them covered for 25 minutes, then uncovered for another 10 to 15 minutes. This method helps the peppers cook evenly and the cheese to melt perfectly. Turkey stuffed peppers are a healthy meal option. They are low in carbs and high in protein. You add veggies like bell peppers, corn, and tomatoes. These ingredients provide fiber, vitamins, and minerals. Using quinoa instead of rice boosts the protein content. Overall, this dish is a tasty and balanced choice. Turkey stuffed peppers are tasty and easy to make. We covered ingredients, from turkey to optional flavors. You learned step-by-step how to cook them just right. Plus, I shared tips for even cooking and avoiding overfilling. You can make variations, like vegetarian options or change the grain. Lastly, I explained how to store, freeze, and reheat your leftovers for later meals. Enjoy creating your own stuffed peppers and have fun with flavors!

Turkey Stuffed Peppers

Delicious bell peppers stuffed with a savory mixture of ground turkey, quinoa, and vegetables, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 lb ground turkey
  • 1 cup cooked quinoa
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
  • 1 cup diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste salt and freshly ground black pepper
  • 1 cup shredded cheese
  • for garnish fresh cilantro or parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off each bell pepper and remove the seeds and membranes. Rinse under cold water and lightly rub the outside with olive oil. Place upright in a baking dish.
  • Heat a medium splash of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté for 3-5 minutes until the onion is translucent.
  • Add the ground turkey to the skillet, breaking it apart and cooking until no longer pink, about 5-7 minutes.
  • Stir in the cooked quinoa, black beans, corn, and diced tomatoes. Season with cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 3-4 minutes.
  • Spoon the turkey filling into each bell pepper, packing it gently but firmly.
  • Sprinkle shredded cheese over the top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake for about 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
  • Remove from the oven, let cool slightly, and garnish with fresh cilantro or parsley before serving.

Notes

Serve on a large platter with a drizzle of olive oil and a side salad for a complete meal.
Keyword healthy, stuffed peppers, turkey