Colorful and Flavor-packed Stuffed Bell Peppers with Ground Turkey & Quinoa
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🌶️🍲There’s something about bell peppers in fall—still hanging bright on their vines, full of color and flavor. They’ve been soaking up the summer sun, and by autumn they’re perfect for stuffing. This recipe turns those peppers into little edible bowls, filled with savory ground turkey, quinoa, onions, and herbs. It’s a dish that’s both wholesome and hearty, with enough color to brighten even the earliest dark evenings.
Why You’ll Love This Recipe 💛
- A balanced meal all in one: protein, veggies, and grains 🥗
- Perfect for meal prep or freezer-friendly dinners 🥡
- Flexible fillings—adapt with whatever’s in your garden 🌱
- Family-friendly comfort food with beautiful presentation
Quick Reference Snapshot 📋
- Prep: 20 minutes
- Cook: 40 minutes
- Total: 1 hour
- Yield: 6 stuffed peppers (serves 4–6)
- Skill: Easy
- Equipment: Large skillet, saucepan, baking dish (9×13 in / 23×33 cm)
- Dietary: Gluten-free
Ingredients 🌿
(US + metric; swaps noted)
- 6 medium bell peppers (red, yellow, or green), tops cut off + seeds removed (about 2 lbs / 900 g total)
- 1 tbsp olive oil (15 mL)
- 1 lb ground turkey (450 g) (swap: chicken, beef, or lentils for vegetarian)
- 1 medium onion, diced (150 g)
- 2 garlic cloves, minced
- 1 cup cooked quinoa (185 g) (swap: rice, farro, or couscous)
- 1 can diced tomatoes (14.5 oz / 410 g), drained slightly
- 1 tsp dried oregano
- 1 tsp dried basil (swap: 1 tbsp fresh each)
- ¾ tsp fine sea salt (4 g), divided
- ½ tsp black pepper (1 g), divided
- 1½ cups shredded mozzarella cheese (150 g) (swap: cheddar or feta)
Optional Garnish
- Fresh parsley or basil 🌿
- Extra cheese 🧀
Seasonal Swaps 🔄
- Peppers: Use poblano or Anaheim peppers for a smoky variation.
- Grains: Replace quinoa with brown rice or barley.
- Greens: Stir in chopped kale, spinach, or zucchini to the filling.
- Protein: Try sausage or shredded chicken instead of turkey.
From My Garden 🌿
Peppers are always among the last crops I harvest before frost. Their sweetness deepens in the cool nights, and they shine when paired with onions and herbs from my garden basket.
Step-by-Step Instructions 👩🍳
Prepare
- Preheat oven to 375°F (190°C).
- Cut tops off peppers, remove seeds and membranes. Lightly sprinkle insides with ¼ tsp salt. Arrange upright in a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion; sauté 3–4 minutes until softened. Add garlic and ground turkey, cooking until browned (6–8 minutes). Drain if needed.
Cook
- Stir cooked quinoa, diced tomatoes, oregano, basil, ½ tsp salt, and ½ tsp pepper into the skillet. Mix well and simmer 2–3 minutes to combine.
- Fill each pepper generously with the mixture. Top with mozzarella.
Finish
- Cover dish loosely with foil. Bake 30 minutes. Remove foil and bake 10 minutes more until cheese is melted and bubbly.
- Garnish with fresh parsley or basil before serving.
Serving & Pairing Suggestions 🍽️
- Serve with a side salad of arugula, apples, and walnuts for a fall touch.
- Pair with garlic bread or roasted root vegetables.
- A glass of red wine like Merlot or a sparkling apple cider is lovely alongside. 🍷🍎
Storage & Make-Ahead 🥡
- Store leftovers covered in the fridge for up to 4 days.
- Freeze individually wrapped stuffed peppers for up to 2 months.
- Reheat covered in a 350°F (175°C) oven until warmed through (20–25 minutes).
Final Thoughts ✨
Like the peppers themselves, this dish is full of color, life, and nourishment. May it remind you that what we plant and tend with care can grow into something abundant, both for our bodies and for our hearts. 💛
Community & Connection 🤝
- Instagram — Daily garden moments & behind-the-scenes; tag your peppers so I can cheer you on! 🌿📸
- Subscribe — Fresh recipes, seasonal tips, and printable freebies delivered weekly. ✉️🍂
- Join FB Group — Ask questions, swap ideas, and share what’s growing with a kind, garden-loving community. 🌱🫶
Favorites from My Kitchen to Yours 🛒
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- 9×13 inch ceramic baking dish 🍲
- Cast iron skillet for browning
- Chef’s knife + cutting board 🔪
- Silicone spatula for mixing
- Airtight meal prep containers 🥡
Related on Southern Soil Sunshine 🌻
- Italian-Style Stuffed Peppers with Lentils & Garden Greens
- Fall Garden Stir-Fry with Kale and Arugula
- Mexican Sweet Potato Tacos with Cabbage Slaw + Cilantro Sauce
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