Description

These quinoa turkey stuffed bell peppers are a healthy, comforting dinner packed with lean protein, fiber, and vibrant flavor. Perfect for busy weeknights or family gatherings, they’re easy to make and naturally gluten-free.

Ingredients

Scale

4 large bell peppers (any color)
1 lb lean ground turkey (93% lean)
3/4 cup uncooked quinoa
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes (fire-roasted optional)
1/2 cup chicken broth (or vegetable broth for vegetarian)
1 tsp Italian seasoning (or dried basil, oregano, thyme)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded cheese (mozzarella or cheddar, optional)
1 tbsp olive oil

Instructions

Rinse quinoa under cold water. Add to a medium saucepan with 1 1/2 cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
Slice tops off bell peppers and remove seeds/membranes. Brush insides lightly with olive oil. Pre-roast in a preheated oven at 375°F for 10 minutes if a softer pepper is desired.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent (2-3 minutes). Stir in minced garlic and cook for 30 seconds.
Add ground turkey to the skillet. Cook, breaking up with a spatula, until no longer pink (5-7 minutes). Drain excess liquid if needed.
Stir in tomato paste, diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
Remove skillet from heat. Fold in cooked quinoa and 1/4 cup shredded cheese if using. The filling should be moist but not soupy.
Arrange bell peppers in a baking dish. Spoon turkey-quinoa mixture into each pepper, pressing down gently. Sprinkle remaining cheese on top if desired.
Cover dish loosely with foil and bake at 375°F for 30 minutes. Uncover and bake another 10-15 minutes until peppers are tender and cheese is bubbly.
Let peppers rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

Pre-roasting peppers prevents soggy bottoms. Taste filling before stuffing and adjust seasoning. Filling can be made ahead and refrigerated. For dairy-free, omit cheese or use plant-based cheese. For vegetarian, substitute turkey with lentils or black beans. If filling is too wet, simmer longer; if too dry, add broth.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed bell peppe
Calories: 260
Sugar: 8
Sodium: 620
Fat: 9
Saturated Fat: 3
Carbohydrates: 28
Fiber: 6
Protein: 24

Keywords: stuffed peppers, quinoa, turkey, healthy dinner, gluten-free, easy recipe, meal prep, comfort food