Turkey Stuffed Peppers Recipe

Ingredients

Stuffed Peppers

• 4 large bell peppers (any color), halved and seeds removed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground turkey
• 1 cup cooked quinoa or rice
• 1 can (15 ounces) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese

Topping (Optional)

• Chopped fresh parsley or cilantro for garnish

Instructions

Preparing the Stuffed Peppers

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick cooking spray.
2. Place the halved bell peppers in the prepared baking dish, cut side up.

Making the Filling

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
2. Add the ground turkey to the skillet. Cook until browned and cooked through, breaking it up with a spoon as it cooks.
3. Stir in the cooked quinoa or rice, diced tomatoes, dried oregano, dried basil, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes until heated through and well combined.
4. Taste and adjust seasoning if necessary.

Stuffing the Peppers

1. Spoon the turkey mixture evenly into each bell pepper half, pressing down gently to pack it in.
2. Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the peppers are tender.

Adding Cheese and Finishing

1. Remove the foil from the baking dish. Sprinkle shredded mozzarella cheese over the stuffed peppers.
2. Return the dish to the oven and bake, uncovered, for an additional 5-7 minutes, or until the cheese is melted and bubbly.
3. Remove from the oven and let the stuffed peppers cool for a few minutes before serving.

Serving Suggestions

• Garnish the stuffed peppers with chopped fresh parsley or cilantro before serving for a pop of color and flavor.
• Serve the stuffed peppers with a side salad or garlic bread for a complete meal.

Tips and Tricks

Customizing the Filling

Feel free to customize the filling with additional ingredients such as black beans, corn, or diced vegetables like zucchini or mushrooms for added texture and flavor.

Making Ahead

You can assemble the stuffed peppers ahead of time and refrigerate them, covered, for up to 24 hours before baking. This makes meal prep easier and allows the flavors to meld.

Freezing Instructions

Stuffed peppers can be frozen before or after baking. If freezing before baking, assemble the peppers, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. If freezing after baking, let the peppers cool completely, then transfer to an airtight container and freeze for up to 3 months. Reheat in the oven until heated through.

Nutritional Information

• Calories: 300 per serving (1 stuffed pepper half)
• Protein: 25g
• Carbohydrates: 20g
• Fat: 10g
• Fiber: 5g
• Sugar: 5g