Go Back
Six colorful bell peppers stuffed with turkey and quinoa topped with melted cheese in a baking dish.
Print Recipe

High-Protein Turkey and Quinoa Stuffed Bell Peppers

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 servings
Calories: 380kcal

Ingredients

  • 6 large bell peppers, tops removed and seeds discarded
  • 1 lb lean ground turkey
  • 1 cup cooked quinoa
  • 15 oz canned black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 1.5 cups low -sodium marinara sauce
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • In a large skillet over medium-high heat, cook the ground turkey until fully browned and no pink remains.
  • Stir in the cooked quinoa, black beans, corn, cumin, chili powder, and garlic powder into the skillet.
  • Pour 1 cup of marinara sauce into the turkey mixture and stir to combine.
  • Arrange the bell peppers upright in a baking dish and fill each with the turkey mixture.
  • Pour the remaining 0.5 cup of marinara sauce over the tops of the peppers and cover the dish tightly with foil.
  • Bake for 30 minutes, then remove the foil and sprinkle each pepper with shredded cheese.
  • Bake uncovered for an additional 10 minutes or until the peppers are tender and the cheese is melted.