Turkey Quinoa Stuffed Bell Peppers make an easy dinner that is delicious for the whole family! It’s super easy to customize this to anyone’s taste palate and will have a hearty, seemingly fancy meal on the table quickly. These stuffed bell peppers are great for any time of year. Made with turkey, quinoa, tomatoes, corn and beans, all stuffed in a bright bell pepper and topped with cheese!
Some of my favorite dinner recipes today are the ones I discovered in the first few months of being married. It was quite an adjustment going from having a meal plan and cooking mac and cheese in my dorm, to having to feed two people. This recipe became a staple for us while we were living with my parents because it’s easy to multiply and easy to customize for people with very different taste pallets. At one point we had someone who didn’t like beans, a vegetarian and someone who didn’t like spicy food all under one roof. And this meal worked for all of them!
Quinoa is such a fun grain to work with because it is mild, but it is also really easy to combine other flavors with. Especially right now while I’m pregnant, I’m always looking for filling meals because I’m usually hungry an hour after eating. This recipe makes plenty of filling for the peppers or to eat on it’s own which is great for leftovers or after-dinner snacks.
Steven has never been a fan of beans in general, so if you have someone in your family who doesn’t like a certain ingredient in the recipe you can easily add that ingredient last after you’ve already filled their pepper with the rest of the mix.
The best part about stuffed peppers is that it is a seemingly complicated dish to make but your actual cook and prep time are pretty minimal with a few easy tricks. The part that usually takes the longest about cooking stuffed peppers is having to cook the pepper completely in the oven. The first few times I made peppers, I stuffed raw peppers with my mixture and let them cook for almost an hour. Then I learned of a much easier way to pre-cook the peppers and only have to cook the stuffed versions for about 20 minutes! To precook the peppers, you just boil a large pot of water and let the peppers (after you’ve cut them in half and removed the seeds) cook for 5-10 minutes while you’re prepping the filling.
Stuffed bell peppers are perfect for serving to guests for dinner, a large family dinner or even someone who just had a baby who you’re bringing food to. These turkey quinoa stuffed peppers are super versatile and delicious!
- 6 bell peppers (variety of colors), core removed and cut in half
- 1 lb ground turkey meat
- 1 can of no salt added corn
- 1 can of Rotel tomatoes with chiles
- ½ can of black beans, optional
- 1 handful of cilantro, chopped
- 1 cup quinoa (cook according to package instructions)
- ½ cup of shredded cheese
- Cook quinoa according to package instructions.
- Brown turkey meat and set aside when complete.
- Boil a large pot of water.
- Remove core and seeds from bell pepper and cut in half, down the center.
- Place bell peppers into boiling water for 5 minutes or until colors are vibrant.
- Remove bell peppers using tongs and set aside.
- Combine remaining ingredients in a bowl (reserving half the cheese).
- Stuff each pepper with mixture and top with remaining cheese.
- Bake at 450 degrees for 25 minutes or until cheese is melted.
Amount Per Serving: Calories: 0Total Fat: 0g