Stuffed Bell Peppers with Quinoa and Turkey Recipe

Stuffed bell peppers with quinoa and turkey are a balanced, complete-meal dinner that looks impressive but comes together with minimal effort. Colorful bell peppers are filled with a savory turkey and quinoa mixture, baked until tender, and finished with melted cheese. Each serving delivers 38g of protein and all essential amino acids from the turkey-quinoa combination in a naturally gluten-free package.

Ingredients

Filling

• 400g ground turkey (93% lean)
• 1 cup (180g) quinoa, uncooked
• 2 cups (480ml) chicken broth (for cooking quinoa)
• 1 can (400g) diced tomatoes, drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Assembly

• 4 large bell peppers (any color), halved lengthwise and seeds removed
• 1 cup (115g) shredded Mexican cheese blend
• 2 tbsp fresh cilantro or parsley, chopped
• 1/4 cup sour cream (for serving)
• 1 lime, cut into wedges

Instructions

1. Cook quinoa: combine quinoa and chicken broth in a saucepan. Bring to a boil, reduce to low, cover, and cook for 15 minutes until all liquid is absorbed. Fluff with a fork.
2. Preheat oven to 375°F (190°C).
3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes until soft.
4. Add garlic and cook 30 seconds.
5. Add ground turkey, breaking apart with a spoon. Cook for 6-7 minutes until fully browned. Drain any excess fat.
6. Stir in drained tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2 more minutes.
7. Remove from heat and fold in cooked quinoa until well combined.
8. Arrange halved peppers cut-side up in a large baking dish. Fill each half generously with the turkey-quinoa mixture, pressing lightly to pack.
9. Sprinkle cheese evenly over each pepper half.
10. Cover dish tightly with foil and bake for 25 minutes. Uncover and bake for 10 more minutes until peppers are tender and cheese is golden. Garnish with cilantro, sour cream, and lime.

Tips & Variations

• Use a mix of red, yellow, and orange peppers for a vibrant presentation. Green peppers are slightly more bitter but also work well.
• Pre-roast empty pepper halves for 10 minutes before stuffing for a softer, sweeter pepper.
• Substitute quinoa with cauliflower rice for a lower-carb version.
• Freeze stuffed peppers before baking: assemble, skip the cheese, wrap individually, and freeze for up to 2 months. Add cheese and bake from frozen at 375°F for 50-55 minutes.
• Leftover filling also makes an excellent burrito bowl served over rice or salad greens.

Nutrition Breakdown

Calories: 586 kcal

Protein: 37.5g

Fat: 26.5g

Carbs: 51.5g

Fiber: 9.3g

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