Stuffed Bell Peppers with Quinoa and Turkey
Colorful bell peppers stuffed with a savory mixture of quinoa, ground turkey, black beans, and spices, topped with cheese and baked to perfection.
Stuffed Bell Peppers with Quinoa and Turkey is a dinner recipe ready in about 50 minutes. Each serving has approximately 875 kcal, 66g protein, 88g carbs, 30g fat.
Preheat the oven to 180°C (350°F).
Cook quinoa according to package instructions and set aside.
In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened.
Add ground turkey to the skillet and cook until browned, breaking it apart with a spatula.
Stir in black beans, cooked quinoa, cumin, salt, and pepper, and cook for an additional 5 minutes.
Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the turkey and quinoa mixture.
Place stuffed peppers upright in a baking dish, sprinkle cheese on top, and cover with foil.
Bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
Serve hot and enjoy!