Ground Turkey Stuffed Peppers
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
306 kcal
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Course
Main Course
Ground Turkey Stuffed Peppers
Description
This recipe prepares halved and seeded extra-large bell peppers stuffed with a flavorful ground turkey blend cooked with diced onion, garlic, and a spice mix including chili powder, cumin, and smoked paprika. The addition of diced tomatoes gives moisture and acidity while cooked quinoa or rice adds a hearty grain component. Lime juice added just before stuffing brightens the filling.
The stuffed peppers bake covered to soften the pepper shells and meld flavors, then topped with Monterey Jack and cheddar cheeses before finishing uncovered to melt the cheese and lightly brown the tops. The cheeses add creaminess and a mild sharp flavor contrast.
This dish works well as a complete meal, balancing lean protein and vegetables with a grain base, providing a self-contained entree that requires minimal sides. It is perfect for meal planning or as a make-ahead dinner. Leftovers can be refrigerated and reheated within three days, maintaining flavor and texture.
Using store-bought cooked quinoa reduces overall preparation time; otherwise, allow extra cooking for homemade quinoa. Adjust seasoning and spice levels to preference before filling the peppers.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 pound ground turkey lean
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 3/4 teaspoon kosher salt
- black pepper to taste
- 28 ounces diced tomatoes (diced tomatoes in puree is even better)
- 1/2 cup quinoa or cooked rice, cooked
- lime juice juice of one lime
- 3 extra large bell pepper halved and seeded
- 1/2 cup Monterey jack cheese shredded
- 1/2 cup cheddar cheese shredded
- cilantro for garnish
Instructions
- Preheat oven to 400 degrees F.
- Add 1 tablespoon oil to a large skillet over medium-high heat. When the skillet is hot, add the diced onion and cook for about 2 minutes until it starts to soften. Add the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up in crumbles with a spoon as it cooks.
- Add the chili powder, cumin, paprika, salt and pepper and cook for an additional 30 seconds. Add the tomatoes and simmer for 5 minutes. Stir in the cooked quinoa. Squeeze the lime juice over the mixture.
- Fill the peppers with the mixture. Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and carefully sprinkle cheese over the top. Return to the oven and bake for an additional 10 minutes. Serve immediately.
Notes
- Using pre-cooked quinoa reduces overall prep time significantly.
- Leftover stuffed peppers store well refrigerated for up to 3 days in a sealed container.
- Lime juice brightens the filling; add just before stuffing to preserve freshness.
- Adjust seasoning spices to taste before filling the peppers for preferred heat and flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 58mg | 19% |
| Sodium | 499mg | 21% |
| Potassium | 842mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3710IU | 74% |
| Vitamin C | 133.9mg | 149% |
| Calcium | 293mg | 29% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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