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Quinoa and Turkey Stuffed Bell Peppers
This flavorful recipe is great for a healthy, filling dinner or meal-prep for the week. Eat it with a delicious salad and roasted veggies and you are set!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 5 servings 1x
- Category: Dinner, Meal Prep
- Method: Oven
- Cuisine: American
Ingredients
5 medium bell peppers
1 cup uncooked sprouted quinoa
1 1/2–2 cups of water* (depending on the instructions on your quinoa package)
1 Tbsp olive oil
1 small-med onion, diced
2 garlic cloves, minced
1 pound ground turkey
1 15 ounce can tomato sauce
1/4 cup unsweetened organic ketchup (I buy the brands “Primal Kitchen” and “The New Primal”)
2 teaspoons stone ground mustard
1 Tbsp dried oregano
1 teaspoon pink salt or sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/2 cup grass-fed cheese, shredded (optional)
Instructions
- Preheat oven to 350ºF.
- Prepare the bell peppers by removing and discarding the tops, seeds and membranes.
- Place the bell peppers in a 9×13 baking dish. Place them in the oven to let them cook while you prepare the filling.
- Cook quinoa: Follow the directions on your quinoa package for the water to quinoa ratio. For my sprouted quinoa, I used 1 1/2 cups water with 1 cup quinoa and a pinch of salt (sometimes it’ll call for 2 cups of water for 1 cup of quinoa though). Put the water, sprouted quinoa, and a pinch of salt into a pot. Bring to a boil, then cover, reduce heat and simmer for 15 minutes or until water is absorbed. Once done cooking, fluff quinoa with fork, remove from heat and set aside.
- Prepare turkey filling while the quinoa is cooking: Place olive oil in a large pan over medium heat. Add diced onions and minced garlic and sauté for a few minutes. Add ground turkey and the 1 tsp of salt and cook for 5-8 minutes; breaking up and stirring consistently.
- In a medium mixing bowl, combine ketchup, tomato sauce, mustard, dried oregano, smoked paprika, cayenne pepper and black pepper.
- Set aside 1/2 cup of the sauce (to put on top of the peppers later), then pour the rest of the sauce into the cooked turkey mixture and stir. Bring heat to low and simmer for a few minutes.
- Stir in quinoa then fill each bell pepper with the turkey quinoa mixture. Evenly distribute the sauce over each pepper then sprinkle cheese on each.
- Bake for 45 minutes or until peppers are knife tender.
- Please leave feedback and your review if you made this recipe!
Notes
Serve with roasted potatoes, roasted veggies, buttered toast, or salad.
Store leftovers in the refrigerator for up to 5 days.
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