Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 makes 6 peppers
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Calories
382 kcal
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Course
Main Course
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Cuisine
Mediterranean
Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers
Description
Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers combine ground turkey cooked with aromatic garlic, fennel seed, and crushed red pepper flakes, creating a flavorful base. The addition of spiralized zucchini adds a gentle bite, softened slightly in cooking, while the quinoa provides a hearty and nutty component. Crushed tomatoes and Parmesan cheese bind the filling together, lending moisture and richness.
The bell peppers serve as natural vessels, pre-softened by microwaving to ensure tenderness without overcooking during baking. This method results in a filling that is moist but not soggy, complemented by the slight crispness preserved in the peppers' structure. The blend of fresh basil adds herbal brightness to the finishing dish.
This recipe can be served as a satisfying main course at lunch or dinner. The combination of protein, vegetables, and grains makes it a balanced meal on its own, and leftovers can be reheated gently to maintain texture.
Ingredients
- 6 bell pepper assorted colors
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 zucchini spiralized or diced, about 4 cups, medium
- 2 tablespoons olive oil divided
- 1 pound ground turkey
- 4 cloves garlic , minced or pressed
- ½ teaspoon fennel seed crushed, dried
- ⅛ teaspoon red pepper flakes crushed
- 1 cup chopped yellow onion
- 1 cup crushed tomatoes or tomato sauce
- 4 cups quinoa cooked
- ½ cup Parmesan Cheese grated; plus more for garnish
- ¼ cup basil chopped, fresh
Instructions
- Preheat the oven to 375°F.
- Remove the stems and core the bell peppers, removing all of the seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Microwave for 5 to 7 minutes or until they start to soften. Remove and set aside.
- Spiralize or dice the zucchini. Heat 1 tablespoons of the olive oil in a large skillet over medium high heat. Add the zucchini and season with a sprinkle of kosher salt. Toss the zucchini and cook until it just begins to soften, about 2 minutes, then transfer to a bowl and set aside.
- In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher salt and freshly ground black pepper. Cook for about 5 minutes or until cooked almost through, stirring often. Add the onion and continue to cook until the onion softens. Stir in the crushed tomatoes and cook for another minute. Remove from the heat and stir in the quinoa and zucchini. Toss with the Parmesan cheese and the fresh basil and season to taste.
- Transfer the peppers to a 3 quart baking dish and fill them with the sausage and quinoa mixture. Sprinkle the tops with more Parmesan cheese if desired, and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6makes 6 peppers
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 246mg | 10% |
| Potassium | 1036mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 4099IU | 82% |
| Vitamin C | 170mg | 189% |
| Calcium | 168mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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