Description
A wholesome and flavorful recipe featuring bell peppers stuffed with a nutritious blend of quinoa, ground turkey, vegetables, and cheese. This healthy dish is perfect for a balanced meal and offers a delicious way to incorporate lean protein and whole grains into your diet.
Ingredients
Scale
Main Ingredients
- 1 cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
- 2 cups chicken stock
- 6 bell peppers (3 green, 3 red)
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 (14 ounce) can diced tomatoes, drained
- 1 (6 ounce) can tomato paste
- 1/2 vidalia onion, chopped
- 4 garlic cloves, chopped
- 1/4 cup Worcestershire sauce
- 1/2 cup shredded Italian cheese (parmesan and asiago blend)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed peppers.
- Cook Quinoa: In a saucepan, combine quinoa and chicken stock. Bring to a boil, then reduce heat to simmer for 15-17 minutes until all liquid is absorbed, making the quinoa fluffy and tender.
- Prepare Peppers: Cut the tops off each bell pepper and remove the seeds. Place the hollowed peppers in a baking dish sprayed with cooking spray. Chop the pepper tops to add later to the filling mixture.
- Sauté Garlic: Heat olive oil over medium-high heat in a large saucepan, then sauté the chopped garlic until fragrant.
- Add Vegetables: Add the chopped onions and chopped pepper tops to the pan. Sauté for 2-3 minutes until they begin to soften.
- Cook Turkey: Add the ground turkey, Worcestershire sauce, salt, and pepper to the pan. Cook while stirring until the turkey is fully browned and cooked through.
- Add Tomatoes: Stir in the drained diced tomatoes and tomato paste. Continue cooking until most of the liquid evaporates, about 5 minutes, creating a thick mixture.
- Combine Quinoa: Mix the cooked quinoa into the turkey and vegetable mixture thoroughly to incorporate all the flavors.
- Stuff Peppers: Spoon the filling evenly into each prepared bell pepper, packing the mixture inside.
- Bake Peppers: Place the filled peppers in the oven and bake for 25 minutes to cook and meld the flavors.
- Add Cheese and Finish Baking: After 25 minutes, sprinkle the shredded Italian cheese on top of each pepper. Return to the oven and bake for an additional 5 minutes until the cheese melts and begins to brown.
- Serve: Remove from the oven and serve immediately while warm. Enjoy your healthy and delicious stuffed peppers!
Notes
- You can substitute bulgur wheat for half the quinoa for a different texture.
- For a vegetarian version, replace ground turkey with cooked lentils or a plant-based meat substitute.
- Adjust salt and pepper to taste depending on dietary preferences.
- Bell peppers can be any color you prefer; mixed colors add visual appeal.
- Make sure to drain canned tomatoes well to avoid excess moisture in the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
