Go Back
Stuffed peppers have gained popularity as a delicious and nutritious meal option that can be enjoyed by everyone. These vibrant, edible vessels are not only visually appealing but also packed with flavor and essential nutrients. Today, we're diving into a delightful recipe that features quinoa and turkey, making it a wholesome choice for health-conscious eaters.

One-Pan Quinoa and Turkey Stuffed Peppers

Brighten up your spring or Easter brunch with these Colorful Quinoa & Turkey Stuffed Peppers! This easy weeknight dinner option combines fluffy quinoa and lean turkey for a creamy, nutritious filling that everyone will love. These vibrant stuffed peppers are not just pretty—they're packed with protein and flavor, making them the perfect choice for a wholesome meal. Try this delicious recipe tonight and savor a taste of spring!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

1 lb ground turkey

1 small onion, diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes (with juice)

1 cup chicken broth (or vegetable broth)

1 tsp smoked paprika

1 tsp ground cumin

1 tsp oregano

Salt and pepper to taste

1 cup corn (frozen or canned, drained)

1 cup black beans (canned, drained, and rinsed)

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro, for garnish (optional)

Instructions
 

Prep the Peppers: Preheat your 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 place them upright in a baking dish.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.

      Prepare the Turkey Filling: In a large frying pan over medium heat, add a drizzle of olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute. Then, add the ground turkey, cooking until browned and cooked through, about 6-8 minutes.

        Add the Flavor: Stir in the canned tomatoes (with their juices), smoked paprika, ground cumin, oregano, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.

          Combine Ingredients: Once the quinoa is cooked, add it to the turkey mixture along with the corn and black beans. Mix everything together until well combined. Adjust seasoning if needed.

            Stuff the Peppers: Spoon the quinoa and turkey mixture into each bell pepper, packing it tightly. Top each pepper with a generous amount of shredded cheese.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired and serve warm. Enjoy your delicious and healthy One-Pan Quinoa and Turkey Stuffed Peppers!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4