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Healthy Turkey and Quinoa Stuffed Bell Peppers

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A wholesome and satisfying recipe featuring lean ground turkey and nutty quinoa stuffed into tender roasted bell peppers. Perfect for quick, nutritious dinners and weight loss meals.

Ingredients

Scale
  • 4 large bell peppers, mixed colors
  • 1 pound lean ground turkey (93% lean or higher)
  • 1 cup uncooked quinoa (170g), rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz / 411g) diced tomatoes, drained
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley or cilantro, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Rinse quinoa under cold water using a fine mesh strainer.
  2. Cook quinoa: In a medium saucepan, bring 1 cup (240 ml) water or low-sodium broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Set aside to cool slightly.
  3. Prepare bell peppers: Slice tops off peppers and remove seeds and ribs. Set aside tops for another use or chop to add to filling.
  4. Sauté aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook 3-4 minutes until softened. Stir in minced garlic and cook 1 more minute until fragrant.
  5. Brown turkey: Add ground turkey to skillet, breaking it up with a spatula. Cook 6-8 minutes until no longer pink. Season with smoked paprika, cumin, oregano, salt, and pepper.
  6. Combine filling: Stir in drained diced tomatoes, cooked quinoa, and soy sauce. Cook 2-3 minutes to warm through and meld flavors. Adjust seasoning if needed.
  7. Stuff peppers: Drizzle remaining 1 tablespoon olive oil inside each pepper. Spoon turkey and quinoa mixture into each pepper cavity, packing gently but not tightly.
  8. Bake: Arrange stuffed peppers upright in baking dish. Cover loosely with foil and bake 30 minutes. Remove foil and bake another 10 minutes to brown tops slightly.
  9. Finish and serve: Let peppers rest 5 minutes after baking. Garnish with fresh parsley or cilantro before serving.

Notes

Trim bottoms of peppers slightly if they tip over to help them stand upright. If filling looks dry before baking, add a splash of broth to keep it juicy. Prepare quinoa ahead to speed up cooking. Use foil cover during baking to trap moisture and prevent drying out. Let peppers rest after baking to redistribute juices. For smoky flavor, add a dash of chipotle powder. Variations include vegetarian substitutions, adding cheese, or swapping grains.

Nutrition

Keywords: healthy stuffed peppers, turkey stuffed peppers, quinoa stuffed peppers, weight loss meals, easy dinner, high protein, gluten-free

Find it online: https://forkifyfun.com/healthy-turkey-and-quinoa-stuffed-bell-peppers-easy-recipe-for-weight-loss-meals/