Turkey and Quinoa Stuffed Bell Peppers (Without Rice)
Turkey and Quinoa Stuffed Bell Peppers (without rice) feature a medley of seasoned ground turkey, quinoa, feta cheese, and vegetables stuffed in a bell pepper boat. It's a nutritious, filling weeknight recipe and a fantastic way to get protein and vegetables you need without sacrificing flavor.
Cook quinoa - In a boiling pot of water or rice cooker, cook the quinoa. If using a pot, add quinoa and 2 cups filtered water to a medium saucepan. Bring the mixture to a boil and reduce to a simmer. Cover and cook for 10-12 minutes, until water is completely absorbed. Remove from heat and fluff quinoa with a fork.
1 cup quinoa, 2 cups filtered water
Prepare peppers - Cut the bell peppers in half lengthwise and scoop out the seeds and white membrane. Place the bell peppers in the baking dish with the opening facing up. Set aside.
4 red bell peppers
Cook ingredients - While the quinoa cooks, cook the turkey mixture. Heat the olive oil in a large pan over medium heat and add the onions. Once the onions begin to turn translucent, add the turkey meat and break up the chunks until the meat is lightly browned. Stir in chili flakes, garlic powder, oregano, basil, salt, and pepper. Cook for 3 minutes, then stir in the tomatoes and spinach and cover with a lid. Cook until the tomatoes are soft and the spinach is wilted, another 5 minutes, and stir halfway through. Remove from heat and stir in the yogurt, quinoa, and feta until evenly mixed.
1 small yellow onion, 1 lb ground turkey, 4 roma tomatoes, 2 cups spinach, ½ cup whole milk plain Greek yogurt, 1 teaspoon red chili flakes, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 2 tablespoon fresh basil, sea salt, freshly ground black pepper, ⅔ cup feta
Stuff peppers - Once the quinoa mixture is complete, scoop the quinoa and fill each bell pepper.
Cook peppers - Drizzle the peppers with olive oil and add about a quarter cup of water to the baking dish. Cover the baking dish with foil or a lid and bake in the oven for 30 minutes. Uncover the dish and bake for an additional 10 minutes.
2 tablespoon olive oil
Video
Notes
StorageRefrigerate leftover peppers in an air-tight container for up to 5 days. Heat stuffed bell peppers for 10 minutes at 350°F or until warm. You can also freeze stuffed bell peppers for up to 3 months. Just be sure to wrap each bell pepper individually. Once you are ready to eat the stuffed peppers, heat them in the oven at 350°F for 25 minutes or until warm.Top Tips
Cook quinoa in rice cooker - For a low maintenance approach, cook the quinoa in a rice cooker. Unlike cooking it on the stove, you don't have to babysit it.
Use peppers that are the same size - Use bell peppers that are about the same size so they take the same amount of time to cook.
Red peppers are the most nutritious - Red peppers are the most nutritious bell peppers because they've been on the vine longest.