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Healthy High-Protein Turkey and Quinoa Stuffed Bell Peppers

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A hearty yet light stuffed bell pepper recipe packed with lean ground turkey and fluffy quinoa, perfect for weight loss and muscle repair. This colorful, nutritious dish is easy to prepare and great for meal prep.

Ingredients

Scale
  • 4 large bell peppers (any color: red, yellow, orange, or green)
  • 1 pound (450 g) lean ground turkey
  • 1 cup (170 g) uncooked quinoa, rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 411 g) diced tomatoes, no salt added
  • 1/2 cup cooked or canned black beans, rinsed (optional)
  • 1/2 cup (120 ml) low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup (about 60 g) shredded cheese (sharp cheddar or pepper jack, optional)
  • Small handful fresh cilantro or parsley, chopped for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups (480 ml) water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
  3. Slice off the tops of the bell peppers and remove seeds and membranes. Set aside the tops for another use or discard.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and fragrant. Stir in minced garlic and cook for another 30 seconds, careful not to burn it.
  5. Add ground turkey to the skillet with onions and garlic. Break it up with a spoon, cooking until no longer pink (about 6-8 minutes). Season with chili powder, cumin, oregano, salt, and pepper as it cooks. Stir occasionally to brown evenly.
  6. Pour in the canned diced tomatoes (with juices) and 1/2 cup chicken broth. Stir to combine and let simmer for 5 minutes to meld flavors and reduce slightly.
  7. Fold the cooked quinoa and black beans (if using) gently into the turkey mixture. Taste and adjust seasoning if needed.
  8. Spoon the filling into each bell pepper cavity generously, pressing down slightly to pack.
  9. Place stuffed peppers upright in the prepared baking dish. Drizzle a little olive oil over the tops.
  10. Cover loosely with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly, and peppers are tender but still hold shape.
  11. Let the peppers cool for 5 minutes before serving. Sprinkle with fresh cilantro or parsley for a bright finish.

Notes

If the filling seems dry, add a splash more broth before stuffing. Avoid overbaking peppers to prevent sogginess. Cover peppers with foil for most of baking time to steam gently, then remove foil to brown cheese and crisp edges. Rinse quinoa well to avoid bitterness. Season at every stage for best flavor. Leftovers store well in fridge up to 3 days and freeze well when wrapped tightly.

Nutrition

Keywords: healthy, high-protein, turkey, quinoa, stuffed bell peppers, weight loss, lean protein, easy recipe, gluten-free

Find it online: https://jodierecipes.com/healthy-high-protein-turkey-and-quinoa-stuffed-bell-peppers-easy-recipe-for-weight-loss/