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Turkey & Quinoa Stuffed Bell Peppers - A Cozy, Colorful Dinner

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 medium bell peppers (any colors you like)
  • 1 cup uncooked quinoa (or 3 cups cooked)
  • 1 pound ground turkey (93% lean works well)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced (optional but great for texture)
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder (optional for heat)
  • 1/2 to 3/4 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheese (mozzarella, Monterey Jack, or cheddar)
  • 1/4 cup chopped fresh parsley or cilantro
  • 1/2 lemon (for a squeeze of brightness)
  • 1/2 cup low-sodium chicken broth or water (for the baking pan)

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. Cook the quinoa: Rinse the quinoa under cold water. Cook according to package directions with a pinch of salt. Fluff and set aside. You’ll need about 3 cups cooked quinoa.
  3. Prep the peppers: Slice the tops off the bell peppers and scoop out seeds and membranes. If they wobble, shave a thin slice from the bottoms so they stand upright. Place them in the baking dish cut-side up.
  4. Sauté the aromatics: In a large skillet, heat olive oil over medium. Add onion and a pinch of salt. Cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
  5. Brown the turkey: Add ground turkey to the skillet. Break it up with a spoon and cook until no longer pink, 5–7 minutes. Season with cumin, smoked paprika, oregano, chili powder (if using), salt, and pepper.
  6. Add veggies and tomatoes: Stir in zucchini, diced tomatoes with their juices, and tomato paste. Simmer 3–4 minutes to marry flavors and thicken slightly.
  7. Combine with quinoa: Remove from heat. Fold in the cooked quinoa and half the chopped herbs. Squeeze in a little lemon juice for brightness. Taste and adjust seasoning; the filling should be well-seasoned.
  8. Stuff the peppers: Spoon the filling into each pepper, mounding slightly. Sprinkle the tops with about half the cheese.
  9. Add moisture to the pan: Pour the chicken broth or water into the bottom of the baking dish (around the peppers, not over them). This helps the peppers steam and become tender.
  10. Bake covered: Cover the dish tightly with foil and bake for 25–30 minutes, until the peppers are starting to soften.
  11. Finish with cheese: Remove foil, sprinkle on the remaining cheese, and bake uncovered for 8–10 minutes more, until the cheese melts and the peppers are tender but not collapsing.
  12. Garnish and serve: Let rest 5 minutes. Sprinkle with remaining herbs. Serve warm with a fresh side salad or a dollop of plain Greek yogurt.