Stuffed Bell Peppers with Quinoa and Turkey Recipe
Enjoy these vibrant stuffed bell peppers filled with savory quinoa and lean turkey. They make a perfect, satisfying lunch that’s packed with flavor and goodness. This recipe is designed to bring a little extra joy to your day, just like a perfect Sunday.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large bell peppers (any color you like)
- 1 cup cooked quinoa
- 1 pound ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1/2 cup marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1/2 cup shredded cheese (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- In a large skillet, cook the ground turkey over medium-high heat until browned. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the cooked quinoa, diced tomatoes (with their juice), marinara sauce, oregano, basil, salt, and pepper.
- Cook for about 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened.
- Spoon the quinoa and turkey mixture evenly into the prepared bell pepper halves.
- Place the stuffed peppers in a baking dish.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese (if using) is melted and lightly browned.
- Let them cool slightly before serving. Enjoy!
Notes
- You can use any color bell peppers you prefer. Red, yellow, and orange peppers tend to be sweeter.
- For a vegetarian option, substitute the ground turkey with black beans or lentils and extra vegetables.
- Feel free to add other vegetables to the filling, such as corn, zucchini, or mushrooms.
- Top with fresh parsley or cilantro before serving for an extra burst of freshness.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: Approximately 300-350 (will vary based on ingredients and cheese)
- Sugar: Varies (check marinara and tomato sauce)
- Sodium: Varies (check marinara and tomato sauce)
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 5-7g
- Protein: Approximately 20-25g
- Cholesterol: Varies (based on turkey)