i’ve made quinoa stuffed bell peppers before, but without following a specific recipe. it was more like “oooh i have leftover quinoa and i have to eat up these bell peppers before they go bad! let’s just put them together!”
this time i thought i’d look up an actual recipe and find one that has some meat (since kevin loves his meat).
- 6 large bell peppers
- 2 cloves garlic, minced
- 1/2 onion, minced
- 1 jalapeno, diced
- 1 lb lean ground turkey
- 1, 15 oz canned corn, drained
- 2, 15 oz canned black beans, drained
- 1, 15 oz can diced fire roasted tomatoes
- 2-3 cup cooked quinoa (1 cup uncooked)
- 2 tsp Mexican chili powder
- Salt to taste
- 1 cup vegetable broth (optional)
- Mexican blend cheese
1) Preheat your oven to 375 degrees. Prepare your bell peppers by slicing each pepper in half lengthwise and removing the seeds. Brush/misto spray the inside of each pepper with olive oil and season with salt and pepper. Set aside until ready to use.
2) Heat one tablespoon of olive oil in a large pan. When hot, add the onions, garlic and jalapenos and cook until the onions soften and the garlic becomes fragrant, about 2 minutes. Add the ground turkey and cook for 4-5 minutes, stirring constantly with a spatula to break up the meat, until the meat is no longer pink.
3) Add the corn, black beans, fire roasted tomatoes, cooked quinoa, chili powder, and cook for two more minutes. Taste your stuffing, and season with salt and a little more chili powder if you like your food spicy!
4) Stuff each bell pepper with the southwestern turkey and quinoa stuffing and place the peppers in an oven-proof baking dish. Pour the vegetable stock into the skillet or baking dish, and cover the dish with foil (The stock is optional).
5) Transfer your stuffed peppers to the oven and bake for 25-30 minutes until the peppers are tender.
6) Remove the foil from your baking dish. Sprinkle the cheese on top of each stuffed pepper. Bake the peppers uncovered for another five minutes until the cheese is melted and bubbling.
7) Garnish with avocado, cilantro, or any other delicious garnish if you’re feeling fancy. Enjoy!
*we thought this recipe was delicious! i didn’t have any cumin, which the original recipe calls for, so i didn’t use it, but i think next time i definitely will. i like cumin a LOT and it tastes great in mexican dishes. we will definitely be making this again!
photos and recipe adapted from Domesticate Me