Description
Stuffed bell peppers with turkey are a delightful dish that combines vibrant colors and rich flavors, making it suitable for family dinners, potlucks, or meal prep.
Ingredients
Scale
- 4 large bell peppers (any color)
- 500 g ground turkey
- 150 g cooked quinoa
- 1 can diced tomatoes (400 g)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 150 g shredded cheese (mozzarella or cheddar)
- Fresh cilantro, chopped (to taste)
- Salt and pepper (to taste)
- Olive oil (for cooking)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant. Then, add the ground turkey, breaking it apart as it cooks. Season with salt, pepper, cumin, and chili powder.
- Once the turkey is cooked through, stir in the cooked quinoa and diced tomatoes. Mix everything well and let it simmer for a few minutes to combine the flavors.
- Carefully spoon the turkey mixture into each bell pepper, packing it down gently. If desired, sprinkle cheese on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, wrap tightly in plastic wrap and foil before baking.
- When reheating, place in the oven at 350°F (175°C) until heated through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: stuffed bell peppers, turkey, healthy recipe, family dinner, meal prep