Savor these Ground Turkey Stuffed Peppers for a quick and easy dinner or meal prep solution. This hearty recipe features quinoa and takes just 15 minutes to prepare. Stuffed peppers make a fantastic family meal, and these turkey-stuffed bell peppers are sure to impress!
The flavorful turkey and quinoa filling is inspired by our beloved turkey taco quinoa skillet recipe, ensuring a nutritious dish that everyone will enjoy. If you’re a fan of stuffed peppers, be sure to check out our Stuffed Pepper Soup as well!
WHY YOU’LL LOVE THIS RECIPE
Stuffed peppers make for a delicious, family-friendly dinner. They’re loaded with protein and flavor, making them a satisfying choice. Plus, these turkey stuffed peppers taste fantastic as leftovers! Best of all, this recipe is naturally gluten-free.
INGREDIENTS YOU NEED
- Ground Turkey: You can replace it with ground chicken or beef. For a vegetarian option, use more veggies like spinach and mushrooms, or add black beans for extra flavor.
- Diced Tomatoes: Any diced tomatoes will work, but diced tomatoes in puree are preferred as the puree thickens the filling. Alternatively, you can mix regular diced tomatoes with a tablespoon or two of tomato puree.
- Quinoa: Any cooked quinoa is suitable. You can prepare it in advance or use store-bought cooked quinoa. If you prefer, substitute quinoa with cooked rice or another grain like farro.
- Bell Peppers: Opt for large or extra-large bell peppers. Three large peppers will yield six stuffed peppers, but if you use smaller ones, you might make even more. This recipe typically serves about four people (1.5 peppers each).
- Cheese: A blend of Monterey Jack and cheddar cheese works best, but feel free to use your favorite cheese.
- Spices: Combine chili powder, cumin, paprika, salt, and pepper. Fresh cilantro makes a great garnish for added flavor.
- Onion and Garlic: Both ingredients enhance the overall taste of the dish.
- Lime: A splash of lime juice adds acidity and a citrusy kick. You can omit it if you prefer.
HOW TO MAKE GROUND TURKEY STUFFED PEPPERS
PREPARE THE FILLING
- Heat Oil: In a large skillet, add olive oil over medium-high heat.
- Cook Onion: Once the skillet is hot, add the diced onion and sauté until softened.
- Add Turkey and Garlic: Stir in the ground turkey and minced garlic. Cook until the turkey is browned, breaking it up with a spoon as it cooks.
- Season: Add your chosen spices and cook for an additional 30 seconds.
- Incorporate Tomatoes: Mix in the diced tomatoes and let the mixture simmer for about 5 minutes to thicken.
- Add Quinoa and Lime: Stir in the cooked quinoa and lime juice until well combined.
STUFF THE PEPPERS
- Prepare Baking Dish: Place the bell peppers upright in a large rectangular baking dish (13×9).
- Fill Peppers: Divide the turkey filling evenly among the peppers.
BAKE THE PEPPERS
- Cover and Bake: Cover the filled peppers with aluminum foil and bake in a preheated oven at 400°F (204°C) for 30 minutes.
- Add Cheese: After 30 minutes, remove the foil and sprinkle shredded cheese on top of the peppers.
- Final Bake: Return the peppers to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Enjoy your delicious turkey stuffed peppers!
RECIPE TIPS
PREPPING IN ADVANCE
- Prepare Ahead: Assemble the turkey stuffed peppers and cover them with foil. You can refrigerate them for up to 2 days before baking.
- Baking: When you’re ready to enjoy them, simply bake as directed.
ENJOYING LEFTOVERS
- Great for Meal Prep: These stuffed peppers are perfect for leftovers! After cooking, store them in the fridge and reheat in the microwave or oven just before serving.
VEGETABLE VARIATIONS
- Customize Your Veggies: While the recipe includes diced tomatoes, feel free to add other vegetables such as spinach, mushrooms, corn, or zucchini for added flavor and nutrition.
LOW-CARB OPTION
- Cauliflower Rice Substitute: For a lower-carb version, you can swap the quinoa or rice with cauliflower rice. This will help keep the dish light and nutritious.
