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- 1 pound ground turkey - 4 medium bell peppers (any color) - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - ¼ teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro or parsley for garnish Ground turkey is the star. It's lean and full of protein. Bell peppers add color and crunch. Quinoa brings fiber and makes the dish filling. You can use any color of bell pepper. Each color has a unique taste. I love the sweetness of red peppers in this dish. Black beans add heartiness. They also boost the protein. Corn gives a sweet pop, while diced tomatoes bring moisture. The onion and garlic give great flavor. Spices like cumin, smoked paprika, and chili powder bring warmth and depth. For toppings, cheese is a must! Cheddar or Monterey Jack melts perfectly. Fresh cilantro or parsley makes a lovely garnish. It adds a fresh touch. These ingredients come together to create a delicious meal that is easy to make. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This step helps cook the peppers evenly. 2. Next, cut the tops off the bell peppers. Remove the seeds and membranes inside. Brush the outside of the peppers with olive oil. Place them in a baking dish. 3. In a large skillet, add 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté until the onions turn translucent. 4. Add 1 pound of ground turkey to the skillet. Break it apart using a spatula. Cook until it turns brown and is fully cooked. This takes about 7-10 minutes. 5. Once the turkey is browned, stir in 1 cup of cooked quinoa, 1 cup of black beans, 1 cup of corn, and 1 cup of diced tomatoes. Add 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and ¼ teaspoon of chili powder. Season with salt and pepper to taste. Mix well and heat for about 3-5 minutes. 6. After mixing, remove the skillet from heat. Stir in half of the shredded cheese. 7. Generously spoon the turkey filling into each bell pepper. Pack the filling down slightly for a good fit. 8. Top each stuffed pepper with the remaining shredded cheese. 9. Cover the baking dish with foil. Bake in the oven for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. The cheese should be melted and bubbly, and the peppers should be tender. 10. Once baked, let the stuffed peppers cool slightly before serving. Garnish with fresh cilantro or parsley for a pop of color. To ensure your peppers are tender, roast them first. This step softens the peppers before you fill them. When you bake the stuffed peppers, cover them with foil initially. This keeps the moisture in and helps them cook evenly. To prevent soggy peppers, don’t overfill them. Pack the filling lightly. Also, drain canned ingredients well. Excess moisture can make the peppers soggy. You can boost the flavor by using different spices or herbs. Try adding oregano, basil, or even some fresh lime juice. A dash of hot sauce can add heat too. Adding extra toppings makes it fun! You can sprinkle more cheese on top before baking. You can also add avocado or sour cream after baking for a creamy touch. Pair these stuffed peppers with side dishes like a fresh salad or rice. A simple green salad brightens the meal and adds crunch. For the best ways to serve, let the stuffed peppers cool a bit before serving. This helps the filling set. Garnish with fresh cilantro or parsley for a nice touch. Pro Tips Choose Colorful Peppers: Using a variety of colored bell peppers not only makes the dish visually appealing but also adds different flavors and nutrients. Customize the Filling: Feel free to experiment with different beans, grains, or spices to suit your taste preferences and dietary needs. Make Ahead: These stuffed peppers can be prepared in advance and stored in the fridge. Just bake them when you're ready to eat! Rest Before Serving: Allow the stuffed peppers to cool for a few minutes before serving. This helps the flavors meld and makes them easier to handle. {{image_2}} You can change the filling for a healthier twist. Instead of quinoa, use brown rice. Brown rice adds a nutty flavor and is full of fiber. You can also swap ground turkey for lean beef or even chicken. Both options offer great taste and keep the dish lean. For a meat-free meal, use beans and lentils as your main filling. They are packed with protein and add a nice texture. You can also mix in more vegetables like zucchini or spinach. This not only boosts nutrition but also makes the dish colorful and fun. If you want to try something new, give your stuffed peppers a twist! For a Mexican-style dish, add taco seasoning, black beans, and corn. Top with avocado and salsa. For a Mediterranean vibe, use feta cheese, olives, and herbs like oregano. This way, you can enjoy different flavors while keeping it simple! To store your leftover stuffed peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. For freezing, wrap the stuffed peppers tightly in plastic wrap. Use a freezer bag to prevent freezer burn. They can last for about three months in the freezer. When you're ready to eat, thaw them overnight in the fridge. Reheat in the oven at 350°F (175°C) until hot, about 20-25 minutes. You can repurpose leftovers in many ways. Chop the stuffed peppers and mix them into a salad. Or, turn them into a hearty soup with broth. The best way to serve them is to warm them in the oven or microwave. Enjoy the flavors again! How long do ground turkey stuffed peppers last? Ground turkey stuffed peppers can last about 3 to 5 days in the fridge. Store them in an airtight container. They will stay fresh and tasty this way. Can I make these stuffed peppers in advance? Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Then, cover and store them in the fridge for up to 1 day before baking. This saves time on busy nights! What to do if peppers are too hard? If your peppers are too hard, you can blanch them first. Boil them for about 3 to 5 minutes before stuffing. This softens them, making them tender and ready for baking. Can I make these in a slow cooker or Instant Pot? Absolutely! For a slow cooker, place the stuffed peppers inside. Cook on low for 6 to 8 hours or high for 3 to 4 hours. For an Instant Pot, add a cup of water, place the peppers on a trivet, and cook on high pressure for 8 minutes. Are ground turkey stuffed peppers gluten-free? Yes, ground turkey stuffed peppers are gluten-free. Just ensure any canned items, like beans and tomatoes, are also gluten-free. This makes them a great option for those with gluten sensitivities. What are some vegetarian substitutes? For a vegetarian version, replace the ground turkey with lentils or black beans. You can also add more veggies, like mushrooms or zucchini, to enhance the flavor and texture. In this post, we covered how to make delicious ground turkey stuffed peppers. You learned about key ingredients like turkey, quinoa, and colorful bell peppers. I shared step-by-step instructions to prepare, assemble, and bake them. Plus, I offered tips to prevent sogginess and spice things up. Remember, the variations and storage tips make these peppers versatile. You can enjoy them fresh or store leftovers for later. Now, you have all the tools to create a tasty, healthy dish. Dive in and enjoy your cooking adventure!

Hearty Ground Turkey Stuffed Peppers

Delicious bell peppers filled with a savory mixture of ground turkey, quinoa, and beans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium bell peppers (any color)
  • 1 pound ground turkey
  • 1 cup cooked quinoa
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.25 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 2 tablespoons olive oil
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and arrange them in a baking dish.
  • In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onions become translucent.
  • Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 7-10 minutes.
  • Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well to combine and heat through for about 3-5 minutes.
  • Remove the skillet from heat and mix in half of the shredded cheese.
  • Spoon the turkey filling generously into each prepared bell pepper, packing it down slightly.
  • Top each stuffed pepper with the remaining shredded cheese.
  • Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
  • Once done, allow the stuffed peppers to cool slightly before serving. Garnish with fresh cilantro or parsley.

Notes

Feel free to customize the filling with your favorite ingredients.
Keyword ground turkey, healthy meal, stuffed peppers