Go Back
Creating these vibrant stuffed peppers requires a delightful assortment of ingredients. Here’s what you’ll need:

Stuffed Bell Peppers with Turkey Quinoa

Bring color and flavor to your dinner table with Colorful Quinoa Turkey Stuffed Bell Peppers! This delightful family recipe combines lean turkey, protein-packed quinoa, and a medley of beans, all nestled in sweet bell peppers. Easy to customize based on your preferences, it offers a nutritious and satisfying meal the whole family will love. Perfect for weeknight dinners or special occasions, these stuffed peppers are a wholesome twist on a classic dish. Enjoy a burst of flavors and vibrant colors in every bite!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color: red, yellow, green, or orange)

1 pound ground turkey

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 ounces) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned, drained if using canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheese (cheddar or Monterey Jack)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

    Prepare the Bell Peppers: Using a sharp knife, slice the tops off the bell peppers and carefully remove the seeds and inside membranes. Keep the tops for later use if desired. Arrange the cleaned and hollowed-out peppers standing upright in a baking dish.

      Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until the onion becomes soft and translucent.

        Add the Turkey: Increase the heat to medium-high and add the ground turkey to the skillet. Cook while stirring frequently for 6-8 minutes, or until the turkey is browned and fully cooked through.

          Incorporate the Quinoa and Other Ingredients: Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and black pepper. Mix well and let cook for an additional 3-5 minutes to allow the flavors to meld together. Once combined, remove the skillet from heat and fold in 1/2 cup of the shredded cheese until well incorporated.

            Stuff the Peppers: Using a spoon, generously fill each prepared bell pepper with the turkey-quinoa mixture. Press the mixture down with the back of the spoon to ensure they are firmly packed.

              Top with Cheese and Bake: Evenly sprinkle the remaining cheese over the top of each stuffed pepper. If you choose, chop the reserved tops of the bell peppers and scatter them over the cheese for an added touch of color and texture.

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

                  Serve: Once baked, carefully remove the stuffed peppers from the oven and let them cool for a few minutes. If desired, garnish with fresh cilantro or parsley before serving. Enjoy these vibrant stuffed peppers hot and savor the delicious flavors!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                      - Presentation Tips: Serve the stuffed peppers on individual plates, drizzled with a little olive oil and topped with a sprinkle of fresh herbs for an attractive presentation. Pair with a light salad for a complete meal.