Nutritious Quinoa and Turkey Stuffed Bell Peppers
These Nutritious Quinoa and Turkey Stuffed Bell Peppers are a wholesome and satisfying meal packed with flavor and nutrition. Featuring a delectable filling of ground turkey, perfectly cooked quinoa, and a medley of fresh vegetables, each pepper is a colorful and nourishing delight. This dish not only brings vibrant colors to your table but also provides a balanced blend of protein, fiber, and vitamins. Perfect for a healthy weeknight dinner or meal prep, share and enjoy these stuffed peppers with your family and friends for a dish that will leave everyone asking for seconds!
6
Servings
N/A
Calories
13
Ingredients
Ingredients
quinoa
1 cup (rinsed)
chicken stock
2 cups (low-sodium)
bell peppers
6 (tops cut off and seeds removed)
olive oil
1 tablespoon (for sautéing)
ground turkey
1 lb (lean)
diced tomatoes
14 ounces (drained (canned))
tomato paste
6 ounces (canned)
Vidalia onion
1/2 (chopped)
garlic cloves
4 (minced)
Worcestershire sauce
1/4 cup
Italian cheese
1/2 cup (shredded (parmesan and asiago blend))
salt
to taste
pepper
to taste
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a medium saucepan, combine the rinsed quinoa and chicken stock. Bring to a boil, then reduce heat to simmer. Cover and cook for 15-17 minutes until all liquid is absorbed. Fluff with a fork and set aside.
3
Prepare the bell peppers by cutting the tops off and removing the seeds. Place them upright in a baking dish that has been lightly sprayed with cooking spray.
4
In a large skillet, heat olive oil over medium-high heat. Sauté garlic until fragrant, about 30 seconds.
5
Add the chopped onion and chopped bell pepper tops to the skillet. Sauté for 2-3 minutes until the onion is translucent.
6
Stir in the ground turkey, Worcestershire sauce, salt, and pepper. Cook until the turkey is browned and cooked through, approximately 5-7 minutes.
7
Add the drained diced tomatoes and tomato paste to the skillet. Stir to combine, cooking until most of the liquid has evaporated, about 5 minutes.
8
Incorporate the cooked quinoa into the turkey mixture, stirring well to combine all ingredients evenly.
9
Carefully fill each bell pepper with the quinoa and turkey mixture, pressing down slightly to ensure they are packed.
10
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
11
Remove the foil, sprinkle the tops with the shredded Italian cheese, and bake uncovered for an additional 5 minutes, or until the cheese is melted and lightly golden.
12
Serve hot and enjoy your flavorful stuffed peppers!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nutritious Quinoa and Turkey Stuffed Bell Peppers?
They are a wholesome and satisfying meal featuring a filling of ground turkey, cooked quinoa, and fresh vegetables stuffed inside colorful bell peppers.
How many servings does this recipe provide?
This recipe yields 6 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How do I prepare the quinoa for this recipe?
Combine 1 cup of rinsed quinoa with 2 cups of chicken stock, bring to a boil, then simmer covered for 15-17 minutes until liquid is absorbed.
Can I use water instead of chicken stock to cook the quinoa?
Yes, although the low-sodium chicken stock is recommended for better flavor.
How should the bell peppers be prepared before stuffing?
Cut the tops off and remove the seeds, then place them upright in a baking dish sprayed with cooking spray.
What should I do with the tops of the bell peppers?
The tops should be chopped and sautéed with the onions and garlic to be included in the filling.
What type of ground turkey is best for this dish?
The recipe calls for 1 lb of lean ground turkey.
What kind of onion is suggested?
Half of a Vidalia onion, chopped, is used for this recipe.
How much garlic is needed?
You will need 4 minced garlic cloves.
What is the role of Worcestershire sauce in this recipe?
It is added to the turkey mixture to enhance the savory flavor of the meat filling.
Should the diced tomatoes be drained?
Yes, use 14 ounces of canned diced tomatoes and ensure they are drained before adding to the skillet.
How much tomato paste is required?
The recipe requires 6 ounces of canned tomato paste.
What type of cheese is used for the topping?
A 1/2 cup of shredded Italian cheese blend, specifically parmesan and asiago, is used.
How long do the peppers need to bake in total?
They bake for 30 minutes covered with foil, plus an additional 5 minutes uncovered to melt the cheese.
Why are the peppers covered with foil during baking?
Foil helps trap steam to soften the peppers and prevents the filling from drying out.
Is this recipe suitable for meal prep?
Yes, it is noted as a perfect dish for healthy weeknight dinners or meal prep.
Is this dish high in protein?
Yes, with ingredients like ground turkey and quinoa, it provides a balanced high-protein meal.
Can I use different colored bell peppers?
Absolutely, using a mix of red, yellow, orange, or green peppers makes the dish more vibrant.
How do I know when the ground turkey is fully cooked?
The turkey should be browned and cooked through, which typically takes 5-7 minutes of sautéing.
When should I add the cheese?
Add the cheese after the initial 30 minutes of baking once the foil is removed.
Can I substitute ground beef for turkey?
Yes, ground beef or ground chicken can be used as a substitute for ground turkey.
Is the quinoa cooked before it is mixed with the turkey?
Yes, the quinoa must be fully cooked and fluffed with a fork before being incorporated into the turkey mixture.
What is the texture of the finished peppers?
The peppers become tender through baking while the filling remains moist and savory.
Does this recipe include salt and pepper?
Yes, salt and pepper are added to taste during the turkey cooking process.
How much olive oil is used?
1 tablespoon of olive oil is used for sautéing the garlic and onions.
Is this recipe considered low-carb?
It is tagged as low-carb, as it uses quinoa as a complex carbohydrate and is rich in protein and vegetables.
What are the primary flavor profiles of this dish?
The dish features savory, tomato-based flavors with hints of garlic, onion, and sharp Italian cheeses.
How should the final dish be served?
It should be served hot, immediately after the cheese has melted and turned golden.
Can this recipe be made vegetarian?
Yes, by substituting the ground turkey with a plant-based meat alternative or extra beans, and using vegetable stock.