Mediterranean Turkey Stuffed Peppers with Quinoa
A modern twist on the classic stuffed peppers, incorporating lean ground turkey for a healthy yet hearty meal. These vibrant, nutrient-packed stuffed bell peppers are both satisfying and visually impressive, suitable for a family dinner or a sophisticated gathering.
Equipment
- Large oven-safe baking dish (9x13 inch / 23x33 cm)
- 12-inch non-stick skillet
- Sharp paring knife
- Aluminium foil
- Cutting board
- Spoon or small ladle for stuffing
Ingredients
- 4 large bell peppers assorted colours for a vibrant plate
- 1 tablespoon olive oil extra virgin
- 1 pound ground turkey lean, 93% or higher, 450g
- 1 cup cooked quinoa red or white, for extra protein, 185g
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 cup tomato sauce preferably homemade or high-quality passata, 240ml
- 1 cup shredded mozzarella cheese part-skim, 115g
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Preheat your oven to 350°F / 175°C (180°C fan-forced). Prepare a 9x13 inch (23x33 cm) baking dish — the peppers should fit snugly upright so they support each other during baking.
- Cut the tops off the bell peppers and remove the seeds and membranes inside. Set them aside.4 large bell peppers
- Heat the olive oil in a large (12-inch) non-stick skillet over medium heat. Add the diced onion and sauté until translucent and lightly golden, about 5 minutes.1 tablespoon olive oil, 1 medium onion
- Add the minced garlic and cook, stirring, for 30 seconds until fragrant. Add the ground turkey, oregano, and smoked paprika. Break the turkey into small pieces and cook over medium-high heat until well browned and cooked through, about 7–10 minutes. Let the meat sit undisturbed for 1–2 minutes at a time before breaking it up to develop a good sear.2 cloves garlic, 1 pound ground turkey, 1 teaspoon dried oregano, 1 teaspoon smoked paprika
- Stir in the cooked quinoa and half of the tomato sauce (120ml / ½ cup), combining until thoroughly mixed. Season with salt and freshly ground black pepper to taste.1 cup cooked quinoa, 1 cup tomato sauce, 1 pinch salt
- Stuff each bell pepper generously with the turkey and quinoa mixture, placing them upright in the prepared baking dish.4 large bell peppers
- Pour the remaining tomato sauce over the stuffed peppers. Cover the baking dish tightly with aluminium foil and bake at 350°F / 175°C (180°C fan-forced) for 30 minutes.1 cup tomato sauce
- Remove the foil and sprinkle the mozzarella cheese over the top of each pepper. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.1 cup shredded mozzarella cheese
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered with foil at 350°F / 175°C for 15–20 minutes until heated through.
Freezer-friendly: Cool completely, wrap each pepper individually in cling film and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
Make-ahead: Assemble the stuffed peppers without cheese, cover, and refrigerate up to 24 hours before baking. Add 5 minutes to the covered bake time if going straight from the fridge.
Substitutions: Swap quinoa for cooked brown rice or farro in equal amounts. Use ground chicken as a direct swap for turkey.
Pro tip: Brown the turkey in batches if needed — a crowded skillet steams the meat instead of browning it, and you lose all that caramelised flavour.
Nutrition
Serving: 1servingCalories: 414kcalCarbohydrates: 27gProtein: 32gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 106mgSodium: 566mgPotassium: 935mgFiber: 7gSugar: 11gVitamin A: 5930IUVitamin C: 217mgCalcium: 211mgIron: 4mg
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