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Flavor-Packed High-Protein Stuffed Bell Peppers with Turkey

Delight in these High-Protein Stuffed Bell Peppers with Turkey, featuring tender bell peppers filled with savory ground turkey, delicious spices, and nutrient-rich quinoa. Each bite bursts with flavor and ensures satisfaction while keeping your health goals on track. Perfect for an easy, nutritious weeknight dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers any color
  • 1 lb ground turkey
  • 1 cup cooked quinoa
  • 1 cup diced tomatoes canned or fresh
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 cup shredded cheese optional

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by slicing the tops off and removing the seeds and membranes.
  3. In a large skillet, sauté the chopped onion and minced garlic over medium heat until the onion is translucent, about 5 minutes.
  4. Add the ground turkey to the skillet. Cook until browned, breaking it apart with a spatula, about 7-10 minutes.
  5. Stir in the diced tomatoes, cooked quinoa, chili powder, cumin, salt, and pepper. Mix well and let it simmer for 5 minutes.
  6. Stuff each bell pepper with the turkey mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.
  7. If using, sprinkle shredded cheese on top of each stuffed pepper and cover the dish with foil.
  8. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 5–10 minutes, or until the cheese is golden and bubbly.
  9. Let the peppers cool for a few minutes before serving—this also allows the flavors to settle down.

Notes

These stuffed peppers heat well, making leftovers a joy. Consider preparing the filling in advance and assembling just before you bake to save time on busy nights.