Try these Ground Turkey Stuffed Peppers for a simple and satisfying dinner or meal prep option! Packed with quinoa, this hearty recipe comes together with just 15 minutes of prep.
Ingredients
✔ 1 tablespoon extra virgin olive oil
✔ 1/2 pound lean ground turkey
✔ 1/2 yellow onion, diced
✔ 2 cloves garlic, minced
✔ 2 teaspoons chili powder
✔ 1 teaspoon cumin
✔ 1/2 teaspoon paprika
✔ 3/4 teaspoon kosher salt
✔ Black pepper, to taste
✔ 28 ounces diced tomatoes (diced tomatoes in puree work best)
✔ 1/2 cup cooked quinoa (or cooked rice)
✔ Juice of one lime
✔ 3 extra-large bell peppers, halved and seeded
✔ 1/2 cup shredded Monterey Jack cheese
✔ 1/2 cup shredded cheddar cheese
✔ Fresh cilantro, for garnish
INSTRUCTIONS
Step 1: Preheat the oven to 400°F.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 2 minutes until softened.
Step 3: Stir in the ground turkey and minced garlic, cooking until the meat is nearly done. Step 4: Use a spoon to break it into crumbles as it cooks.
Step 5: Season with chili powder, cumin, paprika, salt, and black pepper and cook for 30 seconds until fragrant.
Step 6: Pour in the diced tomatoes and let the mixture simmer for 5 minutes. Stir in the cooked quinoa and squeeze in the fresh lime juice.
Step 7: Fill the halved bell peppers with the mixture, then cover them tightly with aluminum foil.
Bake for 30 minutes.
Remove the foil, sprinkle the shredded cheese over the top, and return to the oven for another 10 minutes until the cheese is melted.
Serve warm, garnished with fresh cilantro.
NOTES
- Quinoa Prep: The listed cook time does not include preparing the quinoa. To save time, use store-bought cooked quinoa, or if making it from scratch, allow an extra 30 minutes for cooking.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
