Name: Stuffed Peppers Recipe Kristine S Kitchen
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 large bell peppers (any color); 1 pound lean ground turkey; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup cooked quinoa; 1 can (14.5 oz) diced tomatoes, drained; 1 teaspoon dried oregano; 1 teaspoon ground cumin; Salt and pepper, to taste; 1 cup shredded cheese (such as cheddar or mozzarella); Fresh parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with oil.
Start by preparing the bell peppers. Cut off the tops of the peppers and remove the seeds and membranes. If needed, slice a small part of the bottom of each pepper to ensure they stand upright in the baking dish.
In a large skillet over medium heat, cook the ground turkey until browned, breaking it up into smaller pieces with a spatula.
Add the chopped onion and garlic to the skillet with the turkey. Cook for a few minutes until the onion is translucent and fragrant.
Stir in the cooked quinoa, diced tomatoes, dried oregano, ground cumin, salt, and pepper. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
Spoon the filling into each prepared bell pepper, pressing down gently to fill the peppers completely.
Place the stuffed peppers in the baking dish and cover it with foil. Bake for 25-30 minutes until the peppers are tender.
Remove the foil and sprinkle the shredded cheese over the tops of the peppers. Return them to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Once done, carefully remove the stuffed peppers from the oven and let them cool for a few minutes.
Garnish with fresh parsley before serving. These Stuffed Peppers are best enjoyed warm, straight out of the oven.

Ingredients

Instructions

Nutrition Facts

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