Welcome to another heartwarming recipe from the Zynahz kitchen. Today, we’re diving into the comforting embrace of our Turkey and Quinoa Stuffed Peppers. This dish is perfect for family dinners, cozy gatherings, or as a delightful way to bring some color into your meal routine. Not only are these stuffed peppers packed with flavor, but they also offer a healthy balance of lean protein and wholesome quinoa. Imagine the aroma filling your home, enticing everyone to gather around the table for a shared moment of culinary warmth and creativity.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 4 large bell peppers (any color, tops sliced off and seeds removed)
- 1 pound ground turkey
- 1 cup cooked quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are translucent and fragrant, about 3-4 minutes.
- Add the ground turkey to the skillet. Cook until browned and no longer pink, breaking it up into small pieces as it cooks.
- Stir in the cooked quinoa, diced tomatoes, oregano, smoked paprika, salt, and pepper. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together.
- Place the bell peppers in a baking dish, standing upright. Spoon the turkey and quinoa mixture into each bell pepper, filling them to the top.
- Sprinkle the shredded cheese over the top of each stuffed pepper.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
Helpful Tips
If you’re new to cooking stuffed peppers, here are some tips to help you along the way:
- For a vegetarian version, substitute the ground turkey with black beans or lentils.
- You can use any variety of bell peppers for this recipe. Red, yellow, and orange peppers tend to be sweeter, while green peppers have a slightly more bitter taste.
- If you prefer spicier flavors, add a pinch of cayenne pepper or red pepper flakes to the filling mixture.
- Feel free to use leftover rice instead of quinoa for a different texture.
Storage Instructions
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven at 350°F (175°C) until warmed through, or microwave for a quick meal.
Pairings
These Turkey and Quinoa Stuffed Peppers pair wonderfully with a fresh green salad or a side of steamed vegetables. For a complete meal, consider serving them alongside a cozy soup like Zynahz’s Creamy Tomato Basil Soup. For drinks, a chilled glass of white wine or sparkling water with lemon makes a perfect accompaniment.
We hope you and your family enjoy making and savoring these Turkey and Quinoa Stuffed Peppers. Don’t forget to share your delicious creations with us on Instagram using #ZynahzRecipes or tag us @Zynahz. We’d love to hear your feedback, so please leave a comment on our website https://www.zynahz.com/. And, if you haven’t already, subscribe to our newsletter for more recipes, tips, and inspiration from the heart of the Zynahz kitchen. Happy cooking!
