Go Back
There's something magical about a dish that not only nourishes but also brightens up your dining table. Enter the Colorful Quinoa Turkey Stuffed Bell Peppers—a vibrant, wholesome meal that combines the heartiness of ground turkey with the nutritional punch of quinoa and an array of colorful veggies. I remember the first time I made these stuffed peppers for my family; the kitchen filled with enticing aromas, and as we gathered around the table, the colorful presentation sparked joy. Everyone dug in with enthusiasm, and I knew I had stumbled upon a family favorite.

Stuffed Bell Peppers with Turkey Quinoa

Discover the vibrant and nutritious Colorful Quinoa Turkey Stuffed Bell Peppers, a dish that brings both flavor and eye-catching aesthetics to your table. This wholesome meal combines the lean protein of ground turkey with the superfood quinoa and an array of colorful vegetables, ensuring a satisfying and balanced dinner. Perfect for family meals or impressing guests, these stuffed peppers are easy to customize and packed with nutrients. Cook them for a delightful experience that your loved ones will cherish!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup cooked quinoa

1 small onion, finely chopped

2 cloves garlic, minced

1 can (15 ounces) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheese (cheddar or Monterey Jack)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Bell Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes. Set the tops aside for later use. Place the hollowed-out peppers upright in a baking dish.

      Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 2-3 minutes, or until the onion becomes translucent.

        Add the Turkey: Increase the heat to medium-high and add the ground turkey to the skillet. Cook, stirring often, until the turkey is browned and fully cooked (approximately 6-8 minutes).

          Incorporate the Quinoa and Other Ingredients: Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and black pepper. Mix thoroughly, allowing the flavors to meld for about 3-5 minutes. Remove the skillet from the heat and fold in 1/2 cup of the shredded cheese.

            Stuff the Peppers: Using a spoon, generously fill each bell pepper with the turkey-quinoa mixture, packing it down slightly to ensure they are filled well.

              Top with Cheese and Bake: Sprinkle the remaining cheese on top of each stuffed pepper. If desired, chop the reserved tops of the bell peppers and sprinkle on top of the cheese for added color and texture.

                Bake: Cover the baking dish loosely with aluminum foil and bake the stuffed peppers in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                  Serve: Remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley if you like. Serve hot and enjoy!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings