4.9 from 72 votes
Ground Turkey Stuffed Peppers
Ground Turkey Stuffed Peppers feature tender bell peppers filled with a spicy-simmered mixture of lean ground turkey, aromatic onion, garlic, chili powder, cumin, paprika, and diced tomatoes combined with quinoa or rice for added texture. They are baked until soft and topped with melted Monterey Jack and cheddar cheeses. This dish offers a satisfying balance of protein, vegetables, and grains in one wholesome bake.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
4
Calories:
306 kcal
Course:
Main Course
Cuisine:
American, Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 306
% 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.