Go Back
- 4 large bell peppers (red, yellow, or green) - 1 pound ground turkey - 2 cups fresh spinach, chopped - 1 cup cooked quinoa - 1 small onion, diced - 2 cloves garlic, minced - 1 cup mozzarella cheese, shredded - 1 teaspoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh herbs (like parsley or basil) for garnish (optional)

Savory Turkey and Spinach Stuffed Peppers

Discover a delicious twist on dinner with Savory Turkey and Spinach Stuffed Peppers. This easy recipe features lean ground turkey, fresh spinach, and nutritious quinoa, all nestled in sweet bell peppers. Packed with flavor and health benefits, it's perfect for a quick weeknight meal or meal prep. Learn how to create this satisfying dish that not only delights the taste buds but also nourishes your body. Try it today and enjoy a colorful, nutritious dinner that your family will love!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey

1 cup fresh spinach, chopped

1 cup quinoa, rinsed

2 cups chicken broth (or vegetable broth for a vegetarian option)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14.5 oz) diced tomatoes, drained

1/2 cup shredded mozzarella cheese (optional)

2 tablespoons olive oil

Fresh basil or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the bell peppers and remove seeds and membranes. Place them upright in a baking dish, and drizzle with a little olive oil.

      Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

        Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for approximately 1 minute until fragrant.

          Brown Turkey: Add the ground turkey to the skillet. Cook until browned and cooked through, about 5-7 minutes. Break up any large pieces with a spatula.

            Add Spinach and Seasoning: Stir in the chopped spinach, smoked paprika, oregano, salt, and black pepper. Cook until the spinach has wilted, about 2 minutes.

              Combine Ingredients: In a large bowl, combine the cooked quinoa, the turkey and spinach mixture, and the drained diced tomatoes. Mix until well blended.

                Stuff the Peppers: Spoon the filling into each bell pepper until they are generously filled. Top with shredded mozzarella cheese if desired.

                  Bake: Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

                    Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving.

                      Prep Time, Total Time, Servings: 20 mins | 1 hr | 4 servings