Turkey Stuffed Peppers
User Reviews
5
-
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 servings
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Calories
401 kcal
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Course
Main Course, Dinner
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Cuisine
American
Turkey Stuffed Peppers
Description
Turkey Stuffed Peppers begin by roasting large bell pepper halves, softening them before filling. The filling cooks ground turkey with diced celery, onion, carrot, garlic, and Italian herbs, along with fire-roasted tomatoes and cooked quinoa, resulting in a seasoned, moist mixture with a mix of textures.
After stuffing, the peppers bake further before being topped with shredded low-moisture mozzarella, which melts and lightly bubbles, adding a mild, creamy finish that complements the savory filling. The dish is a standalone meal combining protein, vegetables, and grains with balanced seasoning including red pepper flakes for subtle heat.
This recipe suits a nutritious dinner or meal prep option offering portion control with stuffed vegetable halves. It pairs well with a side salad or crusty bread to round out the meal.
Ingredients
- 4 large bell pepper halved lengthwise, stems and seeds discarded
- 1 tablespoon olive oil
- 1 onion diced
- 2 celery diced, stalks
- 1 carrot diced
- 1 pound ground turkey lean
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 2 garlic minced, cloves
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 1 .5 ounce diced tomatoes fire roasted
- 1 ½ cups quinoa cooked
- 1 cup mozzarella cheese low-moisture, shredded
Instructions
- Preheat the oven to 350˚F. Place the peppers cut side up in a 9 by 13-inch baking dish and bake for 10 minutes. Remove and set aside.
- Meanwhile, in a large saute pan, heat the olive oil over medium heat. Add the onion, celery and carrots, and cook, stirring often, for 5 minutes, or until the vegetables start to soften.
- Add the turkey and season with salt and pepper. Cook, breaking up the turkey into small chunks for 5 to 7 minutes or until cooked through. Add the garlic, Italian seasoning and red pepper flakes and cook for 1 minute.
- Add diced tomatoes and cooked quinoa and stir until well combined. Remove from heat. Using a serving spoon or cookie scoop, divide the turkey and quinoa mixture evenly between the peppers.
- Bake for 15 minutes, then sprinkle the cheese evenly on top of each pepper and cook for an additional 15 minutes, or until melted and bubbly. Let cool slightly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 40g | 80% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 80mg | 27% |
| Sodium | 852mg | 36% |
| Potassium | 934mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 8281IU | 166% |
| Vitamin C | 215mg | 239% |
| Calcium | 303mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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