Ground Turkey and Quinoa Stuffed Peppers

High-Protein, Low-Carb, Dairy-Free

**The primary spices in this recipe are chili powder, cumin, oregano, sea salt, black pepper, garlic powder, and onion powder. I have separated the amounts into how and when it is used in the recipe, because I like to add the spices at each stage of cooking for more flavor, rather than all at once. This recipe can also easily be made dairy-free with the use of nutritional yeast or vegan cheese.

Ground Turkey and Quinoa Stuffed Peppers

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Ingredients:

Roasted Peppers:

  • 6 bell peppers, assorted colors (I prefer red, orange, and yellow)
  • 1 tbsp avocado oil or olive oil

Quinoa:

  • 2 cups low sodium organic chicken broth
  • 1 cup trio-colored quinoa
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder

Ground Turkey and Skillet Vegetables:

  • 1 lb ground turkey (I use Jennie-O’s ground turkey breast, it is extra lean)
  • 2 tbsp avocado or olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp black pepper
  • 2 tbsp filtered water
  • 1/2 large onion or 1 small onion, diced
  • 1 poblano pepper (not spicy, but has good flavor), seeds removed and diced
  • 1-2 jalapeno peppers (can omit and increase or decrease based on desired spice level), seeds removed and diced
  • Dash sea salt and black pepper

Other Ingredients:

  • 1 cup fresh or frozen sweet corn
  • 1 can black beans with no salt, drained and rinsed
  • 1/3 cup cilantro, chopped
  • 1/3 cup green onions, sliced
  • 2 tomatoes, diced
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 oregano
  • 1 cup grass-fed cheese, shredded (also can substitute vegan cheese or 6 tsp nutritional yeast – 1 tsp per half pepper)

Recipe:

  1. Turn oven to 350 degrees. Cut bell peppers in half and scrape out seeds. Place onto a baking sheet and brush 1 tbsp avocado/olive oil over the inside of peppers. Roast for about 20 until they begin to soften. Remove from oven and set aside.
  2. While the bell peppers are roasting, cook the quinoa. I use a rice cooker because it is easier, but you could follow the instructions on the bag using the ingredients listed in this recipe. Combine 2 cups chicken broth, 1 cup quinoa, 1/4 tsp of cumin, chili powder, onion powder, garlic powder, sea salt, and black pepper and stir before cooking.
  3. Turn stove to medium-high heat and drizzle in 1 tbsp avocado/olive oil into a large saute pan. Saute diced jalapeno peppers, poblano pepper, and onions along with a dash of sea salt and black pepper cooking until softened (about 5 minutes). Transfer pepper and onion mixture into a mixing bowl.
  4. Add 1 tbsp avocado/olive oil to the saute pan and allow oil to heat. Next, add in ground turkey and cook until cooked through and light browned. Mix in 1/2 tsp of sea salt and chili powder, 1/4 tsp garlic powder, onion powder, and oregano, along with 2 tbsp water and stir to combine. Transfer ground turkey to the mixing bowl with the pepper and onion mixture.
  5. Mix corn, black beans, diced tomatoes, cilantro, and green onions in with the ground turkey, peppers, and onions. Add in quinoa once it is finished cooking and stir in remaining spices – 1/2 tsp chili powder, 1/4 tsp cumin, onion powder, garlic powder, and oregano.
  6. Increase oven to 400 degrees. Scoop mixture into partially cooked bell peppers and bake for an additional 20 minutes. Remove from oven and top with grass-fed cheese, vegan cheese, or nutritional yeast and bake for an additional 5 minutes until cheese is melted and the peppers are fork tender. Serve immediately and enjoy!
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Published by partnersincooking

Healthy living for a long life together <3 Blog focused on healthy recipes, cleaner beauty, and all things wellness.

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