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Stuffed Bell Peppers with Ground Turkey and Quinoa

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 6 stuffed peppers

Ingredients
  

  • 6 medium bell peppers tops cut off and seeds removed (about 2 lbs)
  • 1 Tbsp olive oil
  • 1 lb ground turkey swap: chicken, beef, or lentils
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 cup cooked quinoa swap: rice, farro, or couscous
  • 1 can diced tomatoes 14.5 oz, drained slightly
  • 1 tsp dried oregano
  • 1 tsp dried basil swap: 1 Tbsp fresh
  • 3/4 tsp fine sea salt divided
  • 1/2 tsp black pepper divided
  • 1 1/2 cups shredded mozzarella cheese swap: cheddar or feta
  • Fresh parsley or basil for garnish
  • Extra cheese for garnish (optional)

Instructions
 

  • Preheat the oven to 375°F. Cut the tops off the peppers, remove the seeds and membranes, and lightly sprinkle the insides with 1/4 tsp salt. Arrange upright in a 9x13-inch baking dish.
  • Heat the olive oil in a skillet over medium heat. Add the onion and sauté 3-4 minutes until softened. Add the garlic and ground turkey and cook until browned, 6-8 minutes. Drain if needed.
  • Stir the cooked quinoa, diced tomatoes, oregano, basil, 1/2 tsp salt, and 1/2 tsp pepper into the skillet. Mix well and simmer 2-3 minutes to combine.
  • Fill each pepper generously with the mixture and top with mozzarella.
  • Cover the dish loosely with foil and bake 30 minutes. Remove the foil and bake 10 minutes more, until the cheese is melted and bubbly.
  • Garnish with fresh parsley or basil before serving.