Ground Turkey and Quinoa Stuffed Peppers – a super healthy and ridiculously delicious dish that takes only 15 minutes of hands-on time to prepare. Turkey meat is super lean and is usually hard to make it taste great, but this recipe does an amazing job at it. The stuffing comes out of the oven dripping with flavorful and delicious juices. You will fall in love with these stuffed peppers and will be making them over and over again.
The secret to making turkey meat (both red and white) juicy and flavorful is using finely chopped onions. The onions, mixed in with the lean turkey meat, will add a ton of moisture and make the meat taste delicious and juicy. You can grind the onions along with the meat but chopped onions won’t release moisture too quickly so it’s best to use chopped onions.
Another secret ingredient is good quality olive oil. You don’t need much, just sprinkle some inside the peppers before stuffing them and a little on top of the stuffed peppers. The oil will then get mixed with the meat and vegetable juices released during baking, creating a delicious liquid that tastes like a sauce. Add some feta to the mix and it will be even better.
You can serve these peppers as is, maybe sprinkled with some more pepper and chopped herbs, they are fantastic on their own – a perfect mix of lean meat, carbs, healthy oils and fiber. But if you add a bit of sour cream on the side they will be even better.
Ground Turkey and Quinoa Stuffed Peppers
- 4 large bell peppers assorted or same color. Pick the ones that can stand up right, it will help a lot.
- 1 lb ground turkey
- 1 cup cooked quinoa
- Olive oil for sprinkling
- 1 medium onion about 5-6 oz, finely chopped
- 1 cup crumbled feta cheese
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup chopped Italian parsley
- 1/3 cup chopped cilantro
- 1 Tbsp each chopped parsley and cilantro for garnish
- sour cream for serving optional
- Preheat oven to 375F.
- In a medium bowl, using a spoon, combine the ground turkey, cooked quinoa, feta cheese, chopped onion, salt, pepper and chopped herbs. Be gentle and try not to overwork the stuffing. It needs to be light and fluffy. Set aside.
- Cut off the tops of bell peppers, about 1/2" - 3/4" thick, leaving stems attached to the tops. Carefully remove seeds and membranes from inside of the peppers. Sprinkle some olive oil on the inside of the pepper, then stuff with the ground turkey and quinoa, mix gently with a spoon. Do not press on the stuffing too hard otherwise the stuffing will end up being dense. If necessary, stuff an additional bell pepper.
- Place the peppers in a baking dish, making sure they stand up right, sprinkle with more olive oil and freshly ground black pepper, and place the tops back on the peppers.
- Bake at 375F for about 1 hour and 10 minutes (everyone's oven is different so start checking at 60 minutes), until the internal temperature of the turkey stuffing reaches 160F.
- Remove from the oven, let the peppers rest for 5 minutes, then serve. When plating, garnish the peppers with freshly chopped herbs and add a spoon of sour cream on the side.
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