Turkey and Veggie Stuffed Peppers

Name: Turkey and Veggie Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 5 oz Ground turkey breast (about 141.8 grams); 2 medium Bell peppers (about 236 grams total); 1/2 cup cooked Quinoa (about 480 grams cooked); 1/4 cup diced Onion (about 60 grams diced); 1/4 cup Tomato sauce (about 60 ml)

494 kcal · 39 g protein · 15 minutes · 2 servings

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This wholesome dish features juicy bell peppers stuffed with a savory mixture of ground turkey, quinoa, onion, and tomato sauce. It's a colorful, nutritious meal perfect for a balanced lunch or dinner, delivering a satisfying blend of protein, fiber, and vibrant flavors.

494 kcal 39 g protein 15 minutes

Ingredients

Ground turkey breast 5 oz
Bell peppers 2 medium
Quinoa 1/2 cup cooked
Onion 1/4 cup diced
Tomato sauce 1/4 cup

Method

Prepare the bell peppers. Wash the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes inside to create hollow pepper shells for stuffing. Set aside the tops if you want to use them as lids.
Tip: Use a small knife or spoon to gently remove seeds without breaking the pepper walls.
Cook the ground turkey. Heat a non-stick skillet over medium heat. Add the ground turkey breast (5 oz) and cook it, breaking it apart with a spatula, until fully browned and no pink remains, about 6-7 minutes. Season lightly with salt and pepper if desired.
Tip: Cook turkey thoroughly to an internal temperature of 165°F (74°C) for safety.
Sauté onions. Add the diced onion (1/4 cup) to the cooked turkey in the skillet. Stir and cook together for 3-4 minutes until the onions soften and become translucent.
Tip: Don’t rush this step; softened onions add sweetness and depth of flavor.
Combine quinoa and tomato sauce. Stir in the cooked quinoa (1/2 cup) and tomato sauce (1/4 cup) into the turkey and onion mixture. Mix well to combine all ingredients evenly. Cook for another 2-3 minutes to heat through and let flavors meld.
Tip: Use cooked quinoa that is fluffy and not mushy for best texture.
Stuff the peppers. Spoon the turkey, quinoa, and veggie mixture into each hollowed bell pepper until they are filled generously but not overflowing.
Tip: Press filling gently to pack it in without tearing the peppers.
Bake the stuffed peppers. Place the stuffed peppers upright in a baking dish. Cover loosely with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove foil in the last 5 minutes to let the tops brown slightly.
Tip: Baking covered keeps peppers moist; uncovering at the end adds nice color.
Serve warm. Remove the peppers from the oven carefully. Let them cool for a couple of minutes before serving to allow flavors to settle and avoid burns.
Tip: Serve with a side salad or steamed veggies for a complete meal.

Pro tips

Cook quinoa a day ahead and refrigerate to save time.
Use a spoon with a pointed tip to easily hollow out the peppers.