Looking for a healthy, flavorful meal that’s both easy to prepare and full of protein? This quinoa and turkey stuffed peppers recipe is your answer! Packed with lean turkey, fiber-rich quinoa, and vibrant vegetables, these stuffed peppers are a complete meal in one. Plus, they’re perfect for meal prep or a quick dinner. Let’s dive into how to make them!
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground turkey (lean)
- 1 cup quinoa (rinsed)
- 1 can (14.5 oz) diced tomatoes (no added salt)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1/2 cup shredded cheese (optional for topping)
- Fresh cilantro (optional, for garnish)
Instructions:
- Prepare the Quinoa: Start by cooking the quinoa. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside.
- Prepare the Bell Peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms so they sit flat on a baking dish. Set them aside.
- Cook the Turkey: In a large skillet, heat a teaspoon of olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened. Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Mix the Filling: Once the turkey is cooked, stir in the cooked quinoa, diced tomatoes (with juices), corn, cumin, chili powder, smoked paprika (if using), salt, and pepper. Let it simmer for another 2-3 minutes to combine the flavors.
- Stuff the Peppers: Preheat your oven to 375°F (190°C). Spoon the quinoa and turkey mixture into each bell pepper, pressing down lightly to pack the filling. If you like cheese, sprinkle a little shredded cheese on top of each stuffed pepper.
- Bake: Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender. If you used cheese, remove the foil during the last 5 minutes of baking to allow the cheese to melt and become golden.
- Serve: Once the peppers are done, remove them from the oven and let them cool for a few minutes. Garnish with fresh cilantro if desired, and serve hot!
Why You’ll Love It:
This quinoa and turkey stuffed peppers recipe is a perfect balance of lean protein, fiber, and colorful veggies. It’s filling, nutritious, and can be easily customized with your favorite toppings, like avocado or a dollop of Greek yogurt. You can also freeze leftovers for a convenient meal later.
