Quinoa & Turkey Stuffed Mini Peppers
These Quinoa & Turkey Stuffed Mini Peppers are a fantastic go-to meal for busy weeknights– they’re also a great healthy appetizer!
Servings: 4 servings
- 1 lb mini bell peppers
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 cup salsa jarred or fresh
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup cooked quinoa
- 1 cup chopped kale
Preheat oven to 375 F. Cut tops off peppers (set those aside to cook later) and remove the white pithy parts of the peppers. Drizzle with olive oil and season with salt and pepper and cook in oven, with tin foil covering pan, for 15 min.
Meanwhile, heat olive oil in large frying pan and add onions and garlic, cooking for 1-2 min until fragrant. Add turkey, chili powder, cumin, salt and pepper and cook for about 5 min on med-high heat, breaking turkey up with spoon.
At the same time, cook quinoa according to package directions (usually 1/2 cup of quinoa with 1 cup of water in a pot on the stove until liquid has absorbed) and chop kale.
Add salsa and quinoa and cook for another 3-4 min. Add kale and cook for 2 min until leaves are slightly softened.
Around this time, peppers should be coming out of the oven. Stuff peppers with turkey and quinoa mixture, then add tops of peppers once filled. Place in oven and cook for another 10 min, taking out to top with shredded cheese if desired (highly recommended!!)
Keep in mind that the darker the colour, the sweeter the mini peppers will be.
Make your quinoa a few days in advance to cut down on prep time.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave or in the oven for 10-15 minutes at 375 F.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Calories: 343kcal | Carbohydrates: 35g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 921mg | Potassium: 1005mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6014IU | Vitamin C: 168mg | Calcium: 84mg | Iron: 4mg