turkey bell peppers
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Turkey and Quinoa Stuffed Bell Peppers

5.0 from 1 vote

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Today, I’m thrilled to share with you a recipe that’s as visually appealing as it is nutritious: Turkey and Quinoa Stuffed Bell Peppers.

This dish marries lean protein, whole grains, and a rainbow of bell peppers, creating a perfect balance of health and flavor. It’s a fantastic way to get your family excited about eating wholesome food!

Nutritional Information

  • Servings: 6
  • Calories: 250 per serving
  • Protein: 20g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Fat: 8g

Ingredients

  • 6 large bell peppers, tops cut away and seeds removed
  • 1 lb ground turkey
  • 1 cup cooked quinoa
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup shredded low-fat cheese (like mozzarella or cheddar)
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley for garnish

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Parboil the bell peppers: Bring a large pot of water to a boil. Add the peppers and cook for 3-4 minutes. Remove and place in ice water, then drain and pat dry.
  3. In a skillet, cook the ground turkey with onion and garlic over medium heat until the turkey is browned. Drain any excess fat.
  4. Stir in cooked quinoa, diced tomatoes, tomato paste, smoked paprika, cumin, salt, and pepper. Cook for an additional 5 minutes.
  5. Arrange the bell peppers in a baking dish. Spoon the turkey and quinoa mixture into each pepper, filling them up but not overstuffing.
  6. Sprinkle cheese over the top of each stuffed pepper.
  7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly browned.
  8. Garnish with fresh parsley before serving.

Turkey and Quinoa Stuffed Bell Peppers

Recipe by Dr. Hailee
5.0 from 1 vote
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

These stuffed bell peppers combine lean protein, whole grains, and a rainbow of bell peppers, creating a perfect balance of health and flavor.

Ingredients

  • 6 large 6 bell peppers, tops cut away and seeds removed

  • 1 lb 1 ground turkey

  • 1 cup 1 cooked quinoa

  • 1 small 1 onion, finely chopped

  • 2 cloves 2 garlic, minced

  • 1 can 1 (14.5 oz) diced tomatoes, drained

  • 1 cup 1 shredded low-fat cheese (like mozzarella or cheddar)

  • 2 tablespoons 2 tomato paste

  • 1 teaspoon 1 smoked paprika

  • 1 teaspoon 1 cumin

  • 1/2 teaspoon 1/2 salt

  • 1/4 teaspoon 1/4 black pepper

  • Fresh parsley for garnish

Directions

  • Preheat your oven to 375°F (190°C).
  • Parboil the bell peppers: Bring a large pot of water to a boil. Add the peppers and cook for 3-4 minutes. Remove and place in ice water, then drain and pat dry.
  • In a skillet, cook the ground turkey with onion and garlic over medium heat until the turkey is browned. Drain any excess fat.
  • Stir in cooked quinoa, diced tomatoes, tomato paste, smoked paprika, cumin, salt, and pepper. Cook for an additional 5 minutes.
  • Arrange the bell peppers in a baking dish. Spoon the turkey and quinoa mixture into each pepper, filling them up but not overstuffing.
  • Sprinkle cheese over the top of each stuffed pepper.
  • Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and slightly browned.
  • Garnish with fresh parsley before serving.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 8
  • Calories: 250kcal
  • Carbohydrates: 30g
  • Protein: 22g
  • Fat: 10g
  • Fiber: 4g

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Frequently Asked Questions

Should I Parboil Bell Peppers Before Stuffing Them?

Parboiling bell peppers before stuffing them is a great idea, especially if you prefer your peppers tender and slightly pre-cooked. This step can reduce the baking time and ensure that the peppers are perfectly cooked when the filling is ready. Just blanch them in boiling water for about 3-4 minutes, then plunge them into ice water to stop the cooking process.

Why Are My Stuffed Peppers Soggy?

Sogginess in stuffed peppers often occurs due to excess moisture in the filling or from the peppers themselves. To avoid this, ensure that your quinoa and turkey mixture isn’t too wet. Also, after parboiling, let the peppers drain well and pat them dry.

How Do You Keep Stuffed Peppers from Falling Apart?

The key to keeping your stuffed peppers intact is to not overstuff them. Additionally, baking them in a dish that snugly fits the peppers can help support their structure as they cook.

Wrap-Up

And voilà! Your Turkey and Quinoa Stuffed Bell Peppers are ready to be enjoyed. This dish is not only a feast for the eyes but also packed with nutrients that are essential for a healthy lifestyle.

It’s a perfect example of how eating well can be both delicious and visually stunning. Share this with your family and friends, and watch them be amazed by this delightful combination of flavors and colors. Happy cooking!

5.0 from 1 vote

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