5.0 from 24 votes
Ground Turkey Stuffed Peppers
These ground turkey stuffed peppers are packed with a cheesy taco filling made from lean ground turkey, fresh kale, corn, and quinoa. Under 30-minute healthy and high protein dinner and meal prep!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 463 kcal
Course:
Lunch
Cuisine:
Mexican , International
Ingredients
- ½ cup uncooked quinoa (I used tri-color)
- 8 large red bell peppers (you can use green for a less sweet taste too)
- 1 - 2 tablespoon extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 1 lb lean ground turkey 93% or 99%
- 1 tablespoon taco seasoning more to taste
- 1 teaspoon paprika
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper
- 1 oz can of whole kernel sweet corn drained
- 1 cup Fresh Kale stems removed and chopped
- ¼ cup fresh cilantro finely chopped
- ½ cup shredded cheese cheddar or Mexican blend
Instructions
- Preheat your oven to 425°F.
- Cook the quinoa according to the package directions, then set it aside.
- Slice the tops off the bell peppers, remove the seeds, and set the pepper tops aside. Bring 2 cups of water to a simmer in a large pan. Place the peppers cut-side down in the simmering water, cover, and cook for 6-8 minutes. Drain the peppers and set them aside.
- Heat olive oil in a large pan over medium heat. Add the chopped onion and diced pepper tops. Cook for 3-4 minutes until the onions are soft.
- Add the ground turkey to the pan and cook for 2-3 minutes, breaking it up as it cooks. Stir in taco seasoning, paprika, salt, and pepper.
- Add the corn, kale, cooked quinoa, and cilantro. Stir and cook for another 2 minutes. Taste and adjust seasonings if needed. Remove from heat and stir in the shredded cheese.
- Stuff the cooked peppers with the turkey mixture. Place the stuffed peppers in a baking dish. Top with more cheese and bake for 3-4 minutes, or until the cheese is melted.
- Serve the stuffed peppers with fresh cilantro and your favorite toppings like salsa, avocado, guacamole, or chips. Enjoy!
Cup of Yum
Notes
- Ground Turkey: Can substitute with ground chicken or ground beef.
- Quinoa: Can substitute with cooked rice or 1 can of drained black beans.
- Bell Peppers: I used red bell peppers, but feel free to use yellow or orange. Green is more bitter.
- Storing: In an airtight container in the fridge for up to 4 days.
Nutrition Information
Calories
463kcal
(23%)
Carbohydrates
41g
(14%)
Protein
40g
(80%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
503mg
(21%)
Potassium
1441mg
(41%)
Fiber
12g
(48%)
Sugar
5g
(10%)
Vitamin A
12460IU
(249%)
Vitamin C
444mg
(493%)
Calcium
160mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 40g | 80% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 503mg | 21% |
| Potassium | 1441mg | 31% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 12460IU | 249% |
| Vitamin C | 444mg | 493% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.