Stuffed Peppers with a Twist: Quinoa and Ground Turkey Recipe
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Coach Ana
- Published on
Relish in the flavor of tender and cheesy turkey stuffed peppers with every bite. Deliciously seasoned ground turkey is stuffed into fresh bell peppers and topped with a blanket of mouth-watering melted cheddar. This dish is rich in protein, and easy to prepare, making it a perfect choice for a busy day meal. These cheesy turkey-stuffed peppers are sure to become your new go-to meal!
I always love recipes that are high in protein and I can prepare in less than an hour after getting back home from the gym. As you might know already, having a delicious meal that is high in protein and nutrients, especially after a workout, is essential. And this dangerously delicious Cheesy turkey Stuffed peppers deliver on that promise.
Stuffed peppers are a classic dish that is loved by everyone. Not only that they are easy to prepare, but they are also ridiculously nutritious and delicious. And adding grated cheese on top transforms this simple dish into a treat that’s not to be missed!
Trust me, once you gave this cheesy turkey stuffed peppers a try, you’ll keep coming back to it again and again. It’s a great way to treat yourself to a delicious and healthy meal. Using ground turkey in this recipe makes it lower in fat and high in nutrients, perfect for a balanced diet. Because of its versatility, you can prepare it as a quick lunch, or an easy dinner.
How to make the Quinoa and Ground Turkey Stuffed Peppers:
Ingredients
4 eggs
4 egg whites
1 lb. (450g) lean ground turkey
100g cooked quinoa
4-5 medium-sized bell peppers
2 cups (60g) spinach, chopped
2 tbsp. milk (or almond milk)
1/2 cup cheddar cheese (of choice)
1 tbsp. olive oil
1 small onion, chopped
1 tsp. oregano
1 tsp. sweet paprika
1 tsp. basil
Parsley, chopped to serve
Salt and pepper to taste
- Heat the oven to 200°C (400°F) while you prepare the ingredients.
- Mix together the eggs, egg whites, and milk until they have a smooth consistency. Put it aside and start preparing the bell peppers by cutting them in half, and removing the seeds and membranes.
- Cook the diced onion in a large pan or skillet until softened. Add in the lean ground turkey, and seasoning and let it cook on medium heat until browned. Tip: You can drain any excess fat or water.
- Add in the spinach and let it cook for 2-3 minutes with a lid on, until it wilts.
- Spread the egg and milk mixture on top and let it cook for a minute before starting slowly mixing it into the rest of the turkey mixture.
- When it comes to cheese, I usually prefer using cheddar since I find it richer in taste and flavor. However, you can use whatever type of cheese you like, perhaps even mozzarella since it will give a great cheesy texture after being cooked. Grate it and add it on top of the stuffed bell peppers.
- Depending on your oven, you might need to bake it a bit more than what is recommended. A good way to tell if your stuffed bell peppers are ready is to check if they are softened and if the cheese on top is melted and browned.
- Let it cool for a few minutes before serving. Add dried or fresh parsley on top and enjoy!
Extra tip: I love serving the cheesy turkey bell peppers with some greek yogurt (or plain yogurt) on top for extra freshness and flavor!
Quinoa and Ground Turkey Stuffed Peppers
Ingredients
- 4 eggs
- 4 egg whites
- 1 lb. (450g) lean ground turkey
- 1/2 cup (100g) cooked quinoa
- 4-5 medium-sized bell peppers
- 2 cups (60g) spinach, chopped
- 2 tbsp. milk or almond milk
- 1/2 cup cheddar cheese of choice
- 1 tbsp. olive oil
- 1 small onion, chopped
- 1 tsp. oregano
- 1 tsp. sweet paprika
- 1 tsp. basil
- parsley, chopped to serve
- salt and pepper to taste
Instructions
- Begin by heating the oven at 200°C (400°F)
- Beat together the eggs, including the whites, and milk, then set aside.
- Choose 4-5 medium-sized bell peppers, cut them in half, and remove the seeds. Set aside.
- In a large pan, heat the olive oil on medium heat. Add in the onion and cook for a few minutes until softened.
- Add in the ground turkey, oregano, sweet paprika, and basil. Season with salt and pepper and let it cook for 5 minutes until the meat is cooked.
- Mix in the spinach and let it cook for a few more minutes until it wilts.
- Add in the egg and milk mix and increase the heat. When it starts to scramble, start to mix gently. Continue until the eggs are cooked thoroughly.
- Stuff the turkey and scrambled egg mixture in the bell peppers and place them in a baking dish.
- Grate the cheddar and sprinkle on top of the bell peppers.
- Bake in the oven for 20-25 minutes, until the cheese melts and forms a nice crispy texture, and the peppers are tender. Depending on your oven, you might need to leave them a few more minutes.
- Once cooked, let it cool for a few minutes and sprinkle with fresh parsley to serve. Enjoy!
Notes
