Turkey & Quinoa Stuffed Peppers
Bell peppers filled with a savory turkey-quinoa mixture and baked until tender — great for meal prep.
A complete meal in a vegetable shell — lean protein, whole-grain quinoa, and a full serving of pepper each.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Halve the peppers lengthwise, remove seeds, and set in a baking dish.
- Heat oil in a skillet; cook the onion 4 minutes, then add the turkey and brown it.
- Stir in the garlic, cumin, tomatoes, and cooked quinoa; simmer 5 minutes and season with salt.
- Spoon the filling into the pepper halves and top with cheese.
- Cover with foil and bake 25 minutes, then uncover and bake 10 more until the peppers are tender and the cheese is bubbling.
- Finish with fresh cilantro.
Tips
- Choose peppers that can stand up on their own, or slice a thin sliver off the base to steady them.
- These reheat well — make a double batch for the week.
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