Ground Turkey Stuffed Peppers

Name: Ground Turkey Stuffed Peppers
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1 tablespoon extra virgin olive oil; 1/2 pound lean ground turkey; 1/2 yellow onion; 2 cloves garlic; 2 teaspoons chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; 3/4 teaspoon kosher salt; black pepper; 28 ounces diced tomatoes; 1/2 cup cooked quinoa; Juice of one lime; 3 extra large bell peppers; 1/2 cup shredded Monterey jack cheese; 1/2 cup shredded cheddar cheese; cilantro

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4.9

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
4
Calories
306 kcal
Course
Main Course
Cuisine
American, Mexican

Ground Turkey Stuffed Peppers

Blake Gray

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These ground turkey stuffed peppers are made with quinoa or rice. Prep in only 15 minutes!

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Ingredients

Servings

1 tablespoon extra virgin olive oil
1/2 pound lean ground turkey
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 cooked quinoa or cooked rice
Juice of one lime
3 extra large bell peppers halved and seeded
1/2 cup shredded Monterey jack cheese
1/2 cup shredded cheddar cheese
cilantro for garnish

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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

Note: The cook time does not include cooking the quinoa. I use store-bought cooked quinoa to save time, but if you are cooking the quinoa from scratch, you will need to add an additional 30 minutes to the cook time.
STORAGE: Store leftover stuffed peppers in a sealed container in the refrigerator for up to 3 days.

Nutrition Information

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Calories 306kcal (15%) Carbohydrates 21g (7%) Protein 24g (48%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 58mg (19%) Sodium 499mg (21%) Potassium 842mg (24%) 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: 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%