Turkey-Stuffed Peppers Recipe

Name: Turkey-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and pepper; 1/4 cup quinoa, rinsed; 4 large bell peppers, tops sliced off, seeded; 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 1/4 pounds ground turkey; 1 28-oz. can diced tomatoes, drained; 1 15-oz. can black beans, drained and rinsed; 1/2 cup frozen corn; 1 cup crumbled feta

Servings: persons

Salt and pepper
1/4 cup quinoa, rinsed
4 large bell peppers, tops sliced off, seeded
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/4 pounds ground turkey
1 28-oz. can diced tomatoes, drained
1 15-oz. can black beans, drained and rinsed
1/2 cup frozen corn
1 cup crumbled feta

1
Preheat oven to 350u00b0F. Bring 1/2 cup salted water to a boil in a small saucepan. Stir in quinoa, cover, reduce heat to low and simmer until tender, about 15 minutes. Remove from heat. Place peppers upright in an 8-inch square baking dish. Bake 15 minutes.
2
In a large skillet, warm oil over medium heat. Saute onion until soft, about 7 minutes. Add garlic; saute 1 minute. Add turkey; cook, stirring, until no pink remains, about 7 minutes. Stir in tomatoes, beans, corn and quinoa. Raise heat to medium-high. Bring to a boil. Reduce to medium-low. Simmer, stirring, until thick, about 5 minutes. Remove from heat. Stir in feta and season with salt and pepper.
3
Stuff peppers with filling, mounding slightly. Bake until peppers are tender, 15 to 20 minutes. Let stand 5 minutes; serve.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Salt and pepper, 1/4 cup quinoa, rinsed, 4 large bell peppers, tops sliced off, seeded, 2 tablespoons olive oil, and more.

Yes, Turkey-Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey-Stuffed Peppers

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