Delicious Ground Turkey Stuffed Peppers for a Family Feast

These Ground Turkey Stuffed Peppers are a family favorite, blending nutritious ingredients for a comforting dinner.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 peppers

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 tablespoons extra virgin olive oil Can substitute with canola or avocado oil.
1 pound lean ground turkey Can substitute with ground chicken or beef.
1 medium yellow onion, diced Shallots can be used for a milder taste.
2 cloves garlic, minced Fresh garlic is best, but garlic powder works in a pinch.
1 tablespoon chili powder Adjust the amount based on heat preference.
1 teaspoon cumin Optional for those who prefer a milder filling.
1 teaspoon paprika Smoked paprika can be used for a smokier taste.
1 teaspoon kosher salt Sea salt may be used as a substitute.
to taste tsp black pepper Freshly ground has the best flavor.
1 can diced tomatoes (preferably in puree) Can substitute with crushed tomatoes.
1 cup cooked quinoa or cooked rice Use brown rice if quinoa is unavailable.
Juice of 1 lime Lemon juice can be used as an alternative.

For the Peppers

4 extra large bell peppers Can be swapped with poblano or any sturdy pepper.

For the Topping

1 cup Monterey Jack cheese Use any melty cheese such as mozzarella if preferred.
1 cup cheddar cheese Adds creamy texture and flavor.

For Garnish

to taste cilantro Parsley can be used as a substitute.

Equipment

large skillet
oven
Baking Dish

Method

Steps to Prepare

Preheat the oven to 400°F (204°C).
Heat a large skillet over medium-high heat and add extra virgin olive oil.
Sauté the diced yellow onion for about 2 minutes until softened and translucent.
Add lean ground turkey and minced garlic to the skillet. Cook until the turkey is nearly cooked through, about 5-7 minutes.
Sprinkle in chili powder, cumin, paprika, kosher salt, and black pepper. Cook for 30 seconds.
Incorporate diced tomatoes and let simmer for 5 minutes.
Mix in cooked quinoa (or rice) and fresh lime juice, stirring until combined.
Fill each halved bell pepper with the turkey mixture, packing it well.
Place stuffed peppers upright in a baking dish and cover with aluminum foil.
Bake for 30 minutes, then uncover and sprinkle cheese on top. Bake for another 10 minutes until cheese is melted.
Serve immediately, garnished with cilantro and lime wedges.

Nutrition

Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 750mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 120mgCalcium: 200mgIron: 3mg

Notes

Optional: For an extra kick, try adding chopped jalapeños to the filling before stuffing the peppers. Leftover stuffed peppers can be stored in an airtight container for up to 3 days.

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