Turkey Quinoa Stuffed Bell Peppers

There’s something about summer that gets me in the mood to relax and take it slow more than usual. With that feeling comes the need for easy, yet really delicious, dinners. And this recipe for Turkey Quinoa Stuffed Bell Peppers is perfect! Not only do the beautiful colors scream summer to me, but it’s a great way to eat a high protein meal (hello, quinoa!) This is a staple at our house because I usually have all the ingredients, with the exception of the ground turkey and that’s super easy to pick up. To make things easy I freeze leftover tomato sauce and chicken stock from other recipes to use in recipes like this one 🙂

Ingredients

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How to make it

Heat a large sautĂ© pan over medium high heat. Add  olive oil. SautĂ© onions and garlic, stirring occasionally until fragrant (a couple minutes).

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Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 minutes).

Once turkey is almost completely browned, add uncooked quinoa, tomato sauce, 1 cup of chicken broth, and chopped cilantro. Stir well to combine then cover. Let simmer over medium heat for 15 minutes.

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While the mixture simmers, preheat the oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside.

Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining ÂĽ cup of chicken broth into the baking dish and cover tightly with foil.
Bake for 20 minutes. Remove the foil, sprinkle each pepper with shredded cheese and bake another 10 minutes.

Bon appetit! 

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Turkey Quinoa Stuffed Bell Peppers: perfect for a delicious and healthy, high protein meal!
Turkey Quinoa Stuffed Bell Peppers
Serves 4
Turkey Quinoa Stuffed Bell Peppers: perfect for a delicious and healthy, high protein meal!
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Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Ingredients
  1. 1 pound Ground Turkey Breast
  2. 1/2 cup quinoa, uncooked
  3. 1 1/4 cup Chicken Broth (Low Sodum), separated
  4. 1/2 cup Tomato Sauce
  5. 1/4 cup fresh cilantro, chopped
  6. 1 Tablespoon olive oil
  7. 3 cloves garlic, minced
  8. 1/2 onion, diced
  9. 2 teaspoons ground cumin
  10. 1/2 teaspoon garlic powder
  11. 1 teaspoon kosher salt
  12. 1/2 teaspoon ground black pepper
  13. 2-3 large bell peppers, halved and seeded
  14. 1 cup of shredded cheese
Instructions
  1. Heat a large sauté pan over medium high heat. Add olive oil. Sauté onions and garlic, stirring occasionally until fragrant (a couple minutes).
  2. Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 minutes).
  3. Once turkey is almost completely browned, add uncooked quinoa, tomato sauce, 1 cup of chicken broth, and chopped cilantro. Stir well to combine then cover. Let simmer over medium heat for 15 minutes.
  4. While the mixture simmers, preheat the oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside.
  5. Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining ÂĽ cup of chicken broth into the baking dish and cover tightly with foil.
  6. Bake for 20 minutes. Remove the foil, sprinkle each bell pepper with shredded cheese and bake another 10 minutes. Serve immediately.
Notes
  1. Makes for excellent leftovers!
  2. Tip: Filling can be eaten alone without the bell peppers, or wrapped in lettuce cups if you’re in a hurry and don’t have time to bake the peppers.
Adapted from Skinnytaste
Adapted from Skinnytaste
Love & Food ForEva http://loveandfoodforeva.com/

7 thoughts on “Turkey Quinoa Stuffed Bell Peppers

    1. Thanks for stopping by, Jolene. I don’t currently have a nutrition tracker on my recipes. I will do some research. For now, I have manually calculated the nutrition information by typing the ingredients into Myfitnesspal.com. For 1 whole bell pepper (2 stuffed halves): 379 calories, 36g carbs, 7g fat, 41 g protein, 1,245 mg sodium.

    1. Hi Chelsie, I use whatever I have on hand! Most of the time I’ll use tomato sauce from a can that I’ve frozen from the last time I made the dish, but spaghetti/marinara also works really well and adds great flavor. Thanks for stopping by!

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