BAKED TURKEY AND QUINOA STUFFED BELL PEPPERS
These Baked Turkey And Quinoa Stuffed Bell Peppers are a nutritious and protein-packed dish that is hearty and flavourful. Lean ground turkey and quinoa create a wholesome filling, while the bell pepper adds a natural sweetness and slight crunch. Marinara sauce brings richness, while onions enhance the savoury depth of the stuffing. Add some salt and pepper for taste. This dish is a perfect balance of lean protein, fibre and essential nutrients, making it an excellent choice for a satisfying meal. Baking the stuffed peppers allows all the flavours to meld together, creating a delicious and comforting dish. Whether served as a main course or a healthy side, these stuffed peppers are a great addition to any meal plan. These stuffed bell peppers are perfect for meal preparation or a weeknight dinner. Enjoy them on their own, or pair them with a side salad for an extra burst of freshness.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Bake, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Family Reunion, Fall, Winter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, High Fibre, Quick & Easy, Wheat/Gluten-Free
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for Baked Turkey And Quinoa Stuffed Bell Peppers:
- 150 grams | 5.29 ounces | 1 medium bell pepper, halved and seeds removed
- 50 grams | 1.76 ounces | ¼ cup cooked quinoa
- 50 grams | 1.76 ounces | ¼ cup loosely packed ground turkey
- 40 grams | 1.41 ounces | ¼ medium onion, chopped
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon marinara sauce
- 0.75 grams | 0.03 ounces | ⅛ teaspoon fine sea salt, to taste
- 0.30 grams | 0.01 ounces | ⅛ teaspoon black pepper, freshly ground, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 224 kilocalories
- Fat: 6.3 grams
- Saturated Fat: 1.7 grams
- Carbohydrate: 26.4 grams
- Sugar: 10.4 grams
- Fibre: 5.7 grams
- Sodium: 501 milligrams
- Protein: 19.1 grams
- Calcium: 59 milligrams
- Potassium: 655 milligrams
- Iron: 2.3 milligrams
PREPARATION
These steps are followed for the preparation of Turkey Quinoa Stuffed Peppers:
- Preheat The Oven: Set the oven to 190°Celcius (375°F) and lightly grease a baking dish.
- Prepare The Bell Pepper: Slice the bell pepper in half, remove the seeds and place it on the cut side of the baking dish.
- Cook Turkey: In a pan over medium flame, sauté the ground turkey until browned and fully cooked.
- Sauté The Onion: Add the chopped onion to the pan and cook for 2 to 3 minutes until softened.
- Mix The Filling: Stir in the cooked quinoa, marinara sauce, salt and pepper. Let it cook for another 2 minutes.
- Stuff The Peppers: Spoon the turkey-quinoa mixture evenly into each bell pepper half.
- Bake The Peppers: Cover with foil and bake for 20 to 25 minutes or until the peppers are tender.
- Serve And Enjoy: Remove from the oven, let cool slightly and enjoy warm.
PREPARATION TIME
5 minutes
COOKING TIME
35 minutes
TIPS
Here are some helpful tips for Turkey Quinoa Stuffed Peppers:
- Pick Firm Bell Peppers: Using fresh and firm bell peppers ensures they hold up well during baking.
- Cook Quinoa In Broth: Cooking quinoa in vegetable or chicken broth enhances its flavour.
- Brown The Turkey Well: This helps develop a deeper flavour in the stuffing.
- Use A Covered Dish: Covering the baking dish with foil prevents the peppers from drying out.
- Let The Peppers Rest: Allowing them to rest for a few minutes before serving helps flavours settle.
- Add A Garnish: Sprinkle fresh herbs like parsley or basil for extra freshness.
VARIATIONS
- Spicy Kick: Add red pepper flakes or diced jalapeño to the filling.
- Cheesy Addition: Top with shredded mozzarella or Parmesan before baking.
- Extra Vegetables: Mix in chopped mushrooms, spinach or zucchini.
- Tomato-Free Version: Replace marinara sauce with a spoonful of hummus or mashed avocado.
- Herb-Infused Flavour: Add oregano, thyme or basil for a Mediterranean twist.
- Meat Swap: Use lean ground chicken or plant-based crumbles instead of turkey.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze stuffed peppers before baking for up to 2 months. Thaw overnight and bake when ready to eat.
- Reheating: Warm in the oven at 180°Celsius (350°F) for 10 minutes or microwave for 1 to 2 minutes.
- Meal Preparation Tip: Make a batch ahead of time and store it in portioned containers for easy meals.
