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TURKEY QUINOA STUFFED PEPPERS
12

TURKEY QUINOA STUFFED PEPPERS

NUTRITION
HEALTHY RECIPES
Feb 11, 2025

TURKEY QUINOA STUFFED PEPPERS

These Turkey Quinoa Stuffed Peppers are a nutritious, 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. Perfect for meal prep or a weeknight dinner, they offer a convenient, make-ahead option that stays fresh and delicious. 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, Quick & Easy

OCCASION/HOLIDAY

Weeknight Meal, Family Dinner, Fall, Winter, Meal Prep

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Protein, Low Fat, High Fibre, Low-Carb, Quick & Easy, Wheat/Gluten-Free

DISH TYPE

Casserole / Gratin

INGREDIENTS

There are the following ingredients for Turkey Quinoa Stuffed Peppers:

  • 1 bell pepper, halved and seeds removed
  • 50g cooked quinoa
  • 50g ground turkey
  • 1/4 onion, chopped
  • 1 tbsp marinara sauce
  • Salt and pepper, to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 210 kcal
  • Protein: 22g
  • Carbohydrates: 18g
  • Fibre: 4g
  • Sugars: 6g
  • Fat: 6g
  • Saturated Fat:5g
  • Sodium: 250mg

PREPARATION

  • Preheat The Oven: Set the oven to 190°C (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 2-3 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 20-25 minutes or until the peppers are tender.
  • Serve And Enjoy: Remove from the oven, let cool slightly and enjoy warm.

PREP TIME

5 minutes

COOKING TIME

25 minutes

TIPS

  • Pick Firm Bell Peppers: Using fresh, 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 sit 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 fridge 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°C (350°F) for 10 minutes or microwave for 1-2 minutes.
  • Meal Prep Tip: Make a batch ahead of time and store it in portioned containers for easy meals.

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