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Ground Turkey Stuffed Peppers Recipe

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4 from 10 reviews

These Ground Turkey Stuffed Peppers are a flavorful and nutritious meal featuring bell peppers filled with a savory mix of ground turkey, quinoa, black beans, fire-roasted tomatoes, and spices. Topped with melted pepper jack cheese and fresh garnishes, this dish packs a delicious punch while being wholesome and satisfying. Perfect for a hearty family dinner or meal prep.

Ingredients

Main Ingredients

  • 4 large bell peppers, halved and seeded
  • 1 pound ground turkey
  • 1 small yellow onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 3 cloves garlic, minced
  • ¾ teaspoon sea salt
  • 1½ cups cooked quinoa
  • 1 (14-ounce) can fire roasted diced tomatoes, drained
  • 2 tablespoons Taco Seasoning (homemade or store-bought)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1¾ cups shredded pepper jack cheese

Additional Ingredients for Cooking and Serving

  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • ¼ cup chopped fresh cilantro (optional, for serving)
  • 1 avocado, diced (optional, for serving)
  • ¼ cup crumbled cotija cheese (optional, for serving)
  • 2 green onions, white and green parts chopped (optional, for serving)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and place a rack in the center position. Grease a 9×13-inch baking dish or rimmed sheet pan lightly with olive oil to prevent sticking.
  2. Prepare the peppers: Halve the large bell peppers lengthwise and remove all seeds. Place the peppers cut side up in the greased baking dish, ready to be stuffed.
  3. Cook the filling: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the ground turkey, chopped onion, jalapeño, minced garlic, and sea salt. Cook, stirring and breaking up the meat with a wooden spoon, until the turkey is fully browned and cooked through, about 6 minutes. Turn off the heat and stir in cooked quinoa, drained fire-roasted diced tomatoes, taco seasoning, black beans, and 1 cup of shredded pepper jack cheese until well combined.
  4. Fill the peppers: Spoon the turkey and quinoa mixture evenly into each pepper half. Cover the baking dish with aluminum foil to keep the moisture in during baking.
  5. Bake covered: Place the covered baking dish in the preheated oven and bake for 30 minutes. This allows the peppers to soften and the flavors to meld.
  6. Top with cheese and bake uncovered: After 30 minutes, carefully remove the foil and sprinkle the remaining ¾ cup of shredded pepper jack cheese over each stuffed pepper. Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is fully melted and bubbly and the peppers are tender.
  7. Serve: Remove the peppers from the oven. Optionally, garnish with chopped fresh cilantro, diced avocado, crumbled cotija cheese, and chopped green onions to add freshness and extra flavor. Serve warm and enjoy!

Notes

  • Ensure the bell peppers are large enough to hold a generous amount of filling for a satisfying meal.
  • You can prepare the filling mixture ahead of time and store it in the refrigerator for up to 24 hours before stuffing the peppers.
  • For a vegetarian version, substitute the ground turkey with cooked lentils or a plant-based ground meat alternative.
  • Adjust the amount of jalapeño to control the spiciness of the filling, or omit for a milder flavor.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.

Find it online: https://bitezly.com/ground-turkey-stuffed-peppers-recipe/