These colorful, flavor-packed peppers are not just visually appealing, but they also offer a great balance of protein, vegetables, and wholesome grains.
Ingredients
Scale:
4 large bell peppers (red, yellow, or green)
1 cup uncooked quinoa
1 pound ground turkey (or black beans for vegetarian option)
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup tomato sauce (plus additional for topping)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (cheddar or mozzarella, optional)
Chopped parsley or cilantro for garnish
Instructions
Preheat your oven to 375°F (190°C).
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.
Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and the onion is translucent (about 5 minutes). Add the ground turkey, breaking it apart as it cooks until browned (approximately 7-10 minutes).
In the skillet, stir in the cooked quinoa, tomato sauce, cumin, paprika, salt, and pepper. Combine well and cook for an additional 3-5 minutes until warmed through.
Spoon the quinoa and turkey mixture generously into each bell pepper, packing it down slightly. Top with additional tomato sauce and sprinkle with shredded cheese if desired.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with chopped herbs before serving.
