Ground Turkey Stuffed Peppers
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
463 kcal
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Course
Lunch
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Cuisine
Mexican, International
Ground Turkey Stuffed Peppers
Description
The Ground Turkey Stuffed Peppers recipe involves pre-cooking quinoa and softening bell peppers in simmering water before stuffing. The filling combines cooked quinoa, lean ground turkey, chopped onions and pepper tops sautéed in olive oil, and seasonings including taco seasoning, paprika, salt, and pepper. Sweet corn kernels, fresh kale, and chopped cilantro contribute sweetness, earthiness, and herbaceous notes, while shredded cheddar or Mexican blend cheese adds creaminess and a melty texture when baked.
The softened peppers maintain their structure after boiling, providing a tender yet firm vessel for the flavorful filling. Baking briefly after stuffing ensures the cheese melts and flavors meld. This combination yields a balanced, protein-rich main dish with layers of texture from soft peppers, chewy quinoa, and tender meat.
This dish suits a wholesome main course or meal prep option. The filling’s seasoning and fresh herbs provide complexity, while the cheese topping adds richness. Using different bell pepper colors adjusts sweetness and appearance depending on choice.
Substitutions like ground chicken or beef for turkey, rice or black beans for quinoa, and various pepper colors are acceptable. Store leftovers in an airtight container in the refrigerator for up to four days to maintain freshness.
Ingredients
- ½ cup quinoa I used tri-color, uncooked
- 8 large bell pepper you can use green for a less sweet taste too, red
- 1 - 2 tablespoon extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 1 lb ground turkey 93% or 99%, lean
- 1 tablespoon taco seasoning more to taste
- 1 teaspoon paprika
- 1 teaspoon salt more to taste
- 1 teaspoon black pepper
- 1 oz can whole kernel sweet corn drained
- 1 cup kale stems removed and chopped, fresh
- ¼ cup cilantro finely chopped, fresh
- ½ cup cheese cheddar or Mexican blend, shredded
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!
Notes
- You can substitute ground turkey with ground chicken or ground beef based on preference.
- Quinoa may be replaced with cooked rice or drained canned black beans for variation.
- Bell peppers can be red, yellow, orange, or green; green peppers yield a less sweet taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463 kcal
% 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.
User Reviews
Overall Rating
5
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