Turkey quinoa stuffed peppers are an easy and flavorful meal the whole family will love! Red bell peppers are stuffed with a ground turkey and quinoa mixture that is flavored with cumin and ginger, studded with dried currants, and topped with parsley and feta. A lovely meal!
A while ago my husband came home from work talking about stuffed peppers. I didn’t know he even liked them, but apparently that day at work the cafeteria was serving them and they smelled fantastic.
Joel went to grab one, but up close they were greasy and shriveled and pretty nasty looking. So of course, being the amazingly awesome wife I am (right, honey?) I set about to find a recipe that was not only appetizing but healthy, too.
And these did not disappoint us! The filling is utterly delicious, and the peppers were cooked perfectly. Even Ladybug liked these, although she liked hers “deconstructed”, which, when it comes to three year olds, means pretty much every food.
Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!
Prep Time
25 minutes
Cook Time
40 minutes
Additional Time
5 minutes
Total Time
1 hour 10 minutes
Ingredients
- 3/4 cup uncooked quinoa
- 4 large bell peppers, red or orange
- 1 TBSP olive oil
- 1 cup chopped onion
- 2 large garlic cloves, minced
- 12 ounces lean ground turkey
- 2 tsp ground cumin
- 1 tsp freshly grated ginger
- a few pinches of kosher salt
- 1 small pinch of pepper
- 14 ounces petite diced tomatoes (not drained)
- 2 TBSP dried currants (or dried cranberries)
- 4 ounces feta cheese, crumbled
- 1/4 cup finely chopped parsley
Instructions
- Preheat oven the 350.
- In a medium saucepan, combine 1 1/2 cups of water and the quinoa and bring to boil.
- Cover, turn the heat down to low, and cook about 18 minutes.
- Remove from heat, keeping lid on, and allow to “steam” for 5-10 minutes.
- While the quinoa is cooking, prepare your peppers by cutting off the top to open up the pepper.
- With a sharp paring knife, trim out the ribs and seeds until the pepper is clean inside.
- In a medium skillet, heat the oil over medium heat.
- Add the onion and cook, stirring, until soft.
- Turn the heat down to low and add the garlic, stirring for 1 minute.
- Add the turkey, cumin, ginger, salt, and pepper.
- Cook, stirring to break up the turkey, until cooked through.
- Stir in the tomatoes and their juice, the currants (or cranberries), feta, and quinoa.
- Fill the peppers firmly with the mixture, mounding it a little on top.
- Place the peppers in a shallow casserole dish, cover with foil, and bake 35-40 minutes.
- Allow to sit for 5 minutes.
- Serve and Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 513Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 114mgSodium: 481mgCarbohydrates: 47gFiber: 8gSugar: 15gProtein: 35g
Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.
