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Ground Turkey Stuffed Peppers

Ground Turkey Stuffed Peppers: A Flavorful, Healthy Delight

Enjoy these Ground Turkey Stuffed Peppers filled with wholesome ingredients for a healthy and flavorful meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Quinoa Rinse to remove bitterness
  • 1 pound Ground Turkey Swap for chicken or tofu for vegetarian option
  • 1 can Canned Diced Tomatoes Fresh tomatoes can be a substitute
  • 1 cup Diced Zucchini Can be replaced with firm veggies like mushrooms
  • 1 cup Black Beans White beans or lentils work as alternatives
  • 1 cup Corn Kernels Fresh or frozen corn is equally delightful
  • 2 tablespoons Shallots For a milder onion flavor
  • 1 small Minced Jalapeño Omit or use mild peppers if you prefer less spice
  • 2 cloves Garlic Garlic powder can be used as a substitute
For the Seasoning
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Salt Adjust according to taste
  • 1 teaspoon Black Pepper Adjust according to taste
  • 2 cups Unsalted Chicken Stock Vegetable broth is a perfect substitute
  • 1 tablespoon Olive Oil Any cooking oil can be used if needed
For the Peppers
  • 4-6 pieces Bell Peppers Opt for a mix of colors for visual appeal

Equipment

  • Pot
  • Skillet
  • Baking dish
  • fine mesh strainer

Method
 

Step-by-Step Instructions
  1. Rinse quinoa under cold running water for about 30 seconds. Drain well.
  2. In a medium pot, combine quinoa with chicken stock, diced tomatoes, zucchini, black beans, corn, shallots, jalapeño, and garlic. Boil, then cover and simmer for 25-30 minutes.
  3. Heat olive oil in a skillet and cook ground turkey for 7-10 minutes until browned. Stir in cumin and paprika, cooking for an additional 2 minutes.
  4. Preheat the oven to 350°F (177°C) and grease a baking dish.
  5. Combine cooked turkey with the quinoa filling. Halve and deseed the bell peppers, then stuff them with turkey-quinoa mixture.
  6. Bake stuffed peppers for 20 minutes at 350°F (177°C). Increase to 375°F (191°C) and bake for an additional 10 minutes.
  7. Allow to cool slightly, then serve topped with garnishes such as cheese, avocado, or cilantro.

Nutrition

Serving: 1pepperCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 350mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 120mgCalcium: 50mgIron: 3mg

Notes

Ensure to pack the filling tightly into each bell pepper to prevent falling apart during baking.

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