Ground Turkey Stuffed Peppers
These ground turkey stuffed peppers are packed with a cheesy taco filling made from lean ground turkey, fresh kale, corn, and quinoa. Under 30-minute healthy and high protein dinner and meal prep!
Ingredients
- ½ cup uncooked quinoa, (I used tri-color)
- 8 large red bell peppers, (you can use green for a less sweet taste too)
- 1 - 2 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 lb lean ground turkey, 93% or 99%
- 1 tablespoon taco seasoning, more to taste
- 1 teaspoon paprika
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- 1 12-oz can of whole kernel sweet corn, drained
- 1 cup fresh kale, stems removed and chopped
- ¼ cup fresh cilantro, finely chopped
- ½ cup shredded cheese, cheddar or Mexican blend
Instructions
- Preheat your oven to 425°F.
- Cook the quinoa according to the package directions, then set it aside.
- Slice the tops off the bell peppers, remove the seeds, and set the pepper tops aside. Bring 2 cups of water to a simmer in a large pan. Place the peppers cut-side down in the simmering water, cover, and cook for 6-8 minutes. Drain the peppers and set them aside.
- Heat olive oil in a large pan over medium heat. Add the chopped onion and diced pepper tops. Cook for 3-4 minutes until the onions are soft.
- Add the ground turkey to the pan and cook for 2-3 minutes, breaking it up as it cooks. Stir in taco seasoning, paprika, salt, and pepper.
- Add the corn, kale, cooked quinoa, and cilantro. Stir and cook for another 2 minutes. Taste and adjust seasonings if needed. Remove from heat and stir in the shredded cheese.
- Stuff the cooked peppers with the turkey mixture. Place the stuffed peppers in a baking dish. Top with more cheese and bake for 3-4 minutes, or until the cheese is melted.
- Serve the stuffed peppers with fresh cilantro and your favorite toppings like salsa, avocado, guacamole, or chips. Enjoy!
Notes
Ground Turkey: Can substitute with ground chicken or ground beef.
Quinoa: Can substitute with cooked rice or 1 can of drained black beans.
Bell Peppers: I used red bell peppers, but feel free to use yellow or orange. Green is more bitter.
Storing: In an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 463kcal | Carbohydrates: 41g | Protein: 40g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 503mg | Potassium: 1441mg | Fiber: 12g | Sugar: 5g | Vitamin A: 12460IU | Vitamin C: 444mg | Calcium: 160mg | Iron: 4mg
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