These stuffed peppers are a delightful blend of textures and flavors, packed with wholesome ingredients that elevate any weeknight dinner into a cozy gathering. Each pepper comes in at around 300 calories when filled with ground turkey, quinoa, and vibrant veggies, making it a nutritious and satisfying option for the whole family.
As I pull these colorful beauties from the oven, the aroma of roasted peppers and melted cheese fills the kitchen, inviting everyone to gather around the table. My kids call these “everybody loves” peppers, and I can’t help but smile as they eagerly dive in, recalling the laughter and chatter that always surround this meal.
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Cozy Stuffed Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Healthy
Description
Delightful stuffed peppers filled with ground turkey, quinoa, and vibrant veggies, creating a nutritious option for family dinners.
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground turkey (or beef)
- 1 cup cooked quinoa (or rice)
- 1 can (15 oz) diced tomatoes (drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Place them cut side up in a baking dish.
- In a large skillet over medium heat, cook the chopped onion until translucent, about 5 minutes. Add minced garlic and ground turkey. Cook until browned.
- Stir in the cooked quinoa, diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture simmer for about 5 minutes.
- Fill each pepper with the turkey and quinoa mixture, packing the filling down gently. Top with shredded mozzarella cheese.
- Pour a cup of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
- Let cool slightly, garnish with fresh basil if desired, and enjoy!
Notes
Customize the filling for your preferences, and feel free to experiment with different vegetables and spices!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Why They’re Perfect for Any Occasion
Stuffed peppers are not just a dish; they carry warmth and love in every bite. Growing up, my family made them every Sunday, filling our home with scents of garlic, herbs, and tomato sauce. The dish was a staple in our household, waiting patiently in the oven as we caught up on our week over shared stories. The vibrant colors of the peppers, the hearty stuffing, and the bubbling cheese created a feast for both the eyes and the stomach.
With each bite, you’re not just tasting a meal; you’re enjoying a memory. They’re customizable, making them a wonderful option for busy families, allowing everyone to enjoy their version of flavor-packed comfort food. Trust me when I say, once you make these cozy stuffed peppers, they will become a regular star on your dinner table.
Let’s Cook It Together
What You’ll Need
To whip up these delightful stuffed peppers, gather the following ingredients:
- 4 large bell peppers (any color you like)
- 1 pound ground turkey (or beef for a heartier option)
- 1 cup cooked quinoa (or rice if preferred)
- 1 can (15 oz) diced tomatoes (drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish (optional)
Step-by-Step Directions
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures those peppers get perfectly tender as they roast.
Prep the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them cut side up in a baking dish. If they don’t stand upright, slice a tiny bit off the bottom for stability.
Cook the Filling: In a large skillet over medium heat, cook the chopped onion until translucent, about 5 minutes. Add minced garlic and ground turkey. Cook until browned and no longer pink, breaking it apart with a spatula.
Combine Ingredients: Stir in the cooked quinoa, diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld.
Stuff the Peppers: Fill each pepper with the turkey and quinoa mixture, packing the filling down gently. Top with shredded mozzarella cheese.
Bake to Perfection: Pour a cup of water into the bottom of the baking dish to help steam the peppers. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Garnish and Serve: Once out of the oven, let them cool slightly. Top with fresh basil if desired, and enjoy!
Nutrition Values
- Serving Size: 1 stuffed pepper
- Calories: 300
- Protein: 25g
- Carbs: 32g
- Fat: 10g
- Fiber: 6g
Packed with protein and fiber, these stuffed peppers keep you satisfied and full for longer without weighing you down.
How I Love to Plate It
These stuffed peppers are as beautiful as they are delicious. I love to add a generous scoop of a crunchy side salad offered with a drizzle of balsamic vinaigrette for tangy contrast. Pair it with a glass of sparkling water or a light white wine to elevate the dinner experience. They are perfect for a cozy family meal or served at a gathering with friends.
Keeping It Fresh
To keep your stuffed peppers fresh, allow leftovers to cool completely, and store them in an airtight container in the fridge for up to three days. If you have extra stuffing, store that separately.
If you wish to make them ahead of time, follow all the preparation steps but save the baking for later. Just refrigerate them (without the water and foil) and bake them when you’re ready to serve, adding a few extra minutes to the baking time if they’re chilled.
Chef Betty’s Secrets
- Customize the Filling: Don’t be afraid to swap out the turkey for ground chicken, sausage, or a plant-based alternative to make it your own.
- Spice it Up: Add a dash of hot sauce to the filling for a kick or top with crushed red pepper before serving!
- Nutty Touch: Try mixing in some chopped walnuts or almonds into the filling for added texture and nutrition.
- Herb Infusion: Substitute Italian seasoning with fresh herbs like thyme or rosemary for a unique flavor boost.
Fun Variations
- Southwestern Twist: Incorporate black beans, corn, and sprinkle with cheddar cheese for a zesty touch—perfect for taco night!
- Mediterranean Blend: Use feta cheese, olives, and replace quinoa with couscous for a fresh Mediterranean flavor profile.
- Veggie Lovers: Stuff with a mix of sautéed zucchini, mushrooms, and spinach for a delicious vegetarian option!
FAQs
Can I freeze this recipe?
Absolutely! After baking, let the stuffed peppers cool down, wrap them in plastic wrap, and place them in a freezer-safe container. They’ll keep in the freezer for up to two months. Just reheat them in the oven directly from frozen, adding a little extra baking time.
What’s the best substitute for ground turkey?
If you’re looking for alternatives, lean ground beef, shredded chicken, or even lentils are fantastic substitutes that will still give you that hearty texture and flavor.
How long will this stay fresh?
Stored properly in an airtight container, these stuffed peppers will stay fresh in the refrigerator for about 3 to 4 days, making them perfect for meal prep or leftovers.
Feel free to give this cozy stuffed pepper recipe a try, and enjoy not just a meal but a slice of comfort filled with warmth and family traditions!