Dinner Recipe One: Turkey and Quinoa Stuffed Peppers

Published 05/29 2014 09:51AM

Updated 06/20 2014 03:59PM

Eat the colors of the rainbow. Isn't that the Skittles logo? Instead of eating small pods of sugar with the letter S on the sides, make your kitchen small amazing with these turkey and quinoa stuffed bell peppers. 

Karyn Ross, a wellness coach, said it perfectly: when you're eating a colorful meal you know you're doing good. Well, it doesn't get more colorful than this. 

There aren't many foods that include all 9 amino acids, but quinoa is one of them.  Cook up this healthy and easy dinner and know you will be getting all the good nutrients you need out of a meal.

Turkey and Quinoa Stuffed Peppers

Stuffed with nutrition, these turkey and quinoa filled bell peppers provide vegetables, lean protein, and healthy grains all in one nice little package. To save time, make the stuffing ahead. When it's time for dinner, stuff the peppers and bake. Serve with a big tossed green salad for more healthy vegetable balance. For a vegetarian dish, skip the turkey and add more cooked quinoa, or substitute your favorite bean.
Servings: 4

  • 3/4 cup uncooked quinoa (red, white or tri-color blend)
  • 4 large bell peppers, preferably red or orange
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 large garlic cloves, finely chopped
  • 12 ounces lean ground turkey
  • 2 teaspoons ground cumin
  • 1 teaspoon finely grated fresh ginger (I use the organic jarred puree)
  • a few good pinches of kosher or sea salt
  • a small pinch of ground black pepper
  • 1-14 ounce can of petite diced tomatoes (not drained)
  • 2 tablespoons dried currants
  • 4 ounces feta cheese, crumbled or cubed very small
  • 1/4 cup finely chopped parsley

  • Start by cooking your quinoa. For 3/4 of a cup (140 grams) dry quinoa, it will take 1 1/2 cups (355 ml) of water. Be sure to rinse quinoa well under cold running water if it is not pre-rinsed. Bring it to a boil, then cover and turn heat down to low. Cook 18 minutes. Remove from the heat and allow to finish by steaming 5-10 minutes more. Fluff with a fork and set aside.
  • Prepare your peppers to be stuffed.
  • Heat oil in a medium sauté pan or skillet over medium heat. Add the onion and cook, stirring, until it is soft and translucent. Turn heat down to medium low if it starts to brown. Add the garlic and cook 1 minute, stirring. Add the turkey (or beans), cumin, ginger, salt and pepper. Cook, stirring to break up the turkey, until the pink is just gone. Stir in the tomatoes with their juice, currants, feta and quinoa.
  • Fill peppers firmly with the turkey-quinoa mixture. Mound it a little on top. Place peppers in a shallow casserole or baking dish, cover with foil and bake at 350 degrees until hot all of the way through, or until the internal temperature reaches 165 degrees (74C), about 35 -40 minutes. Serve as soon as possible Alternatively, cool completely, cover the peppers and refrigerate. To serve the next day, heat covered in a 350 oven until hot.

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