Ingredients
4 large bell peppers, halved and deseeded
1 ½ lbs ground turkey
1 cup uncooked quinoa
1 cup diced tomatoes (no salt added)
¾ cup finely chopped onion
3 cloves garlic, minced
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place bell pepper halves cut-side down on the baking sheet. Bake for 10 minutes to soften.
Meanwhile, heat olive oil in a skillet over medium heat. Cook turkey until browned, then add onion, garlic, cumin, paprika, oregano, salt, and pepper. Cook 5-7 minutes.
Stir in quinoa, diced tomatoes, and ½ cup water. Cook until liquid is absorbed (5-6 minutes). Discard any excess liquid if needed.
Spoon the turkey-quinoa mixture into the roasted pepper halves. Return to oven and bake for 20-25 minutes until peppers are tender and filling is bubbly.
Let cool slightly before garnishing with cilantro.
Notes
Quinoa can be omitted and replaced with cooked brown rice (2:1 ratio water to rice). Use fire-roasted tomatoes for deeper flavor.
Peppers can be frozen unfilled before baking. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 20
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: General
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 85mg