Foolproof Ground Turkey Stuffed Peppers
Tender-crisp bell peppers cradle a savory, juicy ground turkey and quinoa filling, all topped with a glorious blanket of bubbly, melted cheese. This healthy, high-protein dinner feels indulgent, is easy to make, and guarantees a perfect result every time.
Equipment
- Oven
- Large baking dish (e.g., 9x13 inch)
- Large skillet
- Knife
- Cutting board
- Spatula or wooden spoon
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 4 large bell peppers any color
- 1 tablespoon olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup cooked quinoa
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 cup shredded cheese cheddar, Monterey Jack, or Italian blend
- ½ cup water or broth
Instructions
- Preheat oven to 400°F (200°C). Slice bell peppers in half lengthwise and remove seeds and membranes. Place cut-side up in a large baking dish, drizzle with olive oil, season with salt and pepper, and bake for 15 minutes to par-bake.
- While peppers bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the ground turkey to the skillet. Break it up with a spatula and cook for 6-8 minutes until no longer pink. Drain off any excess liquid.
- Reduce heat to medium. Stir in the tomato sauce, cooked quinoa, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for 2-3 minutes for flavors to meld. Taste and adjust seasoning if needed.
- Remove the par-baked peppers from the oven. Spoon the turkey mixture evenly into each pepper half, mounding it slightly.
- Pour 1/2 cup of water or broth into the bottom of the baking dish. Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and sprinkle the shredded cheese evenly over the peppers. Return to the oven uncovered and bake for another 10-15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Let the stuffed peppers rest for a few minutes before serving.
Notes
Tips for Success: For perfectly tender-crisp peppers, don't skip the par-baking step. Ensure a rich filling by draining excess liquid from the turkey and using a thick tomato sauce. Always taste and adjust the filling's seasoning before stuffing. Variations: Substitute ground turkey with ground beef or chicken. Use cooked rice or cauliflower rice instead of quinoa. For extra flavor, add a pinch of smoked paprika or a 1/4 teaspoon of red pepper flakes to the filling. Sautéed mushrooms also make a great addition.