Quinoa Stuffed Bell Peppers
Here’s a fantastic recipe for Quinoa Stuffed Bell Peppers, a delicious and healthy dinner option that’s both satisfying and simple to make. You’ll love how easy it is to prepare this vibrant dish, perfect for busy weeknights or meal prep.
Key Ingredients & Substitutions:
- Bell Peppers: Any color works!
- Quinoa: Brown rice or couscous are good alternatives.
- Ground Turkey: Ground chicken, lean ground beef, or lentils (for vegetarian) are great substitutions.
- Diced Tomatoes: Crushed tomatoes can also be used.
- Cheese: Mozzarella, cheddar, or a dairy-free shredded cheese.
Ingredients:
Main Ingredients:
- 4 medium bell peppers, any color
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup corn (fresh or frozen)
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Spices:
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (without optional cheese)
- Tools Needed: Large pot, large skillet, baking dish
Step-by-Step Instructions:
1. Cook the Quinoa
Rinse your quinoa thoroughly. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the Bell Peppers
Preheat your oven to 375°F (190°C). Carefully slice each bell pepper in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in a baking dish.
3. Brown the Ground Turkey
Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink. Drain any excess fat.
4. Sauté Aromatics and Combine Filling
Add the chopped onion and minced garlic to the skillet with the turkey. Cook for 3-5 minutes until the onion softens. Stir in the diced tomatoes, corn, oregano, cumin, cooked quinoa, and fresh parsley. Season with salt and pepper to your liking.
5. Stuff and Bake the Peppers
Evenly spoon the quinoa and turkey mixture into each bell pepper half. If using, sprinkle the top of each stuffed pepper with shredded mozzarella cheese. Pour about 1/4 cup of water into the bottom of the baking dish to create steam.
6. Bake Until Tender
Cover the baking dish loosely with aluminum foil. Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly. This makes a truly satisfying healthy dinner.
Variation Ideas:
- Add diced zucchini or mushrooms to the filling for more vegetables.
- Spice it up with a pinch of red pepper flakes in the filling.
- Top with a sprinkle of fresh cilantro or green onions before serving.
- Try different cheese blends like Monterey Jack or a Mexican cheese mix.
Storage Instructions:
Store any leftover Quinoa Stuffed Bell Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm them in the microwave for 2-3 minutes or bake them in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Frequently Asked Questions (FAQ):
Can you make these ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Stuff the peppers just before baking.
Are these suitable for meal prepping?
Absolutely! These are excellent for meal prepping healthy dinner options. Cook a batch and portion them out for quick meals throughout the week.
What if you don’t have fresh parsley?
You can use about 1 teaspoon of dried parsley in the filling if fresh is unavailable.
Can you use different types of ground meat?
Yes, ground chicken or lean ground beef work wonderfully in this healthy dinner recipe. Adjust cooking time as needed.
How do you prevent the peppers from becoming too watery?
Make sure to drain any excess liquid from the diced tomatoes and the cooked ground turkey before combining the filling.
Can you freeze stuffed bell peppers?
Yes, you can freeze cooked stuffed bell peppers. Allow them to cool completely, then wrap individually in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat.
