Description
Olivia’s Turkey & Veggie Stuffed Peppers
A wholesome, all-in-one dinner that’s packed with protein, fiber, and flavor. Perfect for weeknights, make-ahead meals, or meal prep.
Ingredients
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4 large bell peppers, halved and seeded (red, yellow, or orange)
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1 tbsp olive oil (or avocado oil)
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1 lb lean ground turkey (or ground chicken/plant-based substitute)
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1 tsp cumin
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Salt and pepper, to taste
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1 cup cooked quinoa (or brown rice, cauliflower rice, or couscous)
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1 cup black beans, drained and rinsed (or pinto/kidney beans)
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1 cup salsa (mild, medium, or hot)
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½ cup shredded cheese (Monterey Jack, Mexican blend, cheddar, or dairy-free)
Optional garnish: fresh cilantro, green onions, sour cream/Greek yogurt, lime wedges
Instructions
1️⃣ Preheat & Prep
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13 inch baking dish.
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Trim pepper bottoms if needed so they stand upright. Slice in half, remove seeds and membranes.
2️⃣ Cook the Turkey
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Heat olive oil in a skillet over medium heat.
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Add turkey, cumin, salt, and pepper. Cook 5–7 minutes until no longer pink.
3️⃣ Make the Filling
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Stir in cooked quinoa, black beans, and salsa. Simmer 2–3 minutes. Taste and adjust seasoning.
4️⃣ Stuff the Peppers
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Spoon the turkey mixture evenly into the 8 pepper halves. Mound slightly if desired. Place in the baking dish.
5️⃣ Bake Covered
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Cover tightly with foil. Bake 25 minutes.
6️⃣ Add Cheese & Finish Baking
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Remove foil, sprinkle cheese on top. Bake uncovered 5–10 minutes until cheese melts and bubbles.
7️⃣ Rest & Serve
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Let stand 5–7 minutes before serving. Garnish with cilantro, green onions, sour cream, or lime if desired.
Notes
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Peppers too firm? Bake longer under foil.
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Dry filling? Cook turkey just until done; add water, broth, or tomato sauce if salsa is thick.
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Make ahead: Assemble through step 4, refrigerate up to 24 hrs; add 5–10 min extra baking.
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Freeze: Assemble without cheese, wrap well, freeze up to 3 months; thaw overnight, bake, then add cheese.
Nutrition
- Calories: 350 cal Per Serving
- Fat: 15g
- Carbohydrates: 25g
- Protein: 30g