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Comforting Cheesy Stuffed Bell Peppers with Turkey and Quinoa

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A simple, wholesome recipe featuring bell peppers stuffed with a hearty mixture of ground turkey, quinoa, and melted cheese, perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (mixed colors if desired)
  • 1 pound (450g) ground turkey
  • 1 cup (170g) quinoa, rinsed well
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (about 100g) shredded sharp cheddar or mozzarella cheese
  • 2 tablespoons tomato paste
  • 2 cups (480ml) chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • Fresh parsley or basil, chopped for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Rinse 1 cup (170g) of quinoa under cold water using a fine mesh strainer.
  2. In a medium saucepan, combine rinsed quinoa with 2 cups (480ml) chicken or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Set aside.
  3. Cut the tops off the 4 bell peppers and remove seeds and membranes. If peppers won’t stand upright, slice a thin layer off the bottoms to create a flat base without cutting through. Set aside.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  5. Add ground turkey to the skillet, breaking it up with a spoon. Cook until no longer pink, about 6-8 minutes. Season with salt, pepper, dried Italian herbs, and red pepper flakes if using.
  6. Remove skillet from heat. Stir in cooked quinoa, tomato paste, and shredded cheese. Taste and adjust seasoning. Filling should be moist but not soupy.
  7. Spoon the turkey and quinoa mixture into each bell pepper, packing gently but not overly tight. Place stuffed peppers upright in a baking dish.
  8. Cover the dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until peppers are tender and cheese is bubbly and golden.
  9. Sprinkle chopped fresh parsley or basil over the peppers before serving.

Notes

Rinse quinoa thoroughly to remove bitterness. Do not overstuff peppers to avoid sogginess. Mix cheese into filling for creamy texture. Cover with foil while baking to steam peppers, remove foil near end to crisp cheese. Use plant-based cheese or nutritional yeast for dairy-free option. Quinoa can be substituted with brown rice or couscous.

Nutrition

Keywords: stuffed bell peppers, ground turkey, quinoa, cheesy stuffed peppers, healthy dinner, easy weeknight meal, comfort food

Find it online: https://flurpchef.com/comforting-cheesy-stuffed-bell-peppers-with-turkey-and-quinoa-recipe-made-easy/