Quinoa-Stuffed Bell Peppers

These are so fun! Any meal using my hands and no utensils is a meal done right.

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Quinoa-Stuffed Bell Peppers

Yields: 2-3 very stuffed bell pepper halves

  • 3 oz ground turkey
  • 1/3 cup frozen broccoli florets (or fresh!)
  • 1/4 cup white onion, chopped
  • 1 serving of cooked quinoa (1/4 cup when dry before cooking)
  • 1 cup stewed tomatoes
  • 2 tsp minced garlic cloves
  • 1/2 TBSP dried oregano
  • 1/4 cup fresh parsley
  • black pepper to taste
  • 3 bell pepper halves

    Preheat your oven to 350F. Chop your onion and unthaw your broccoli by microwaving it for 60-90 seconds (or cook your broccoli if using fresh). In a frying pan coated in a nonstick spray, cook your ground turkey until lightly browned. Next, add in the broccoli and onion and cook until the onion is lightly softened, not browned. Add the cooked quinoa, stewed tomatoes (mostly the tomato chunks but also some liquid!), minced garlic, oregano, fresh parsley, and black pepper. Let this all cook on a medium-low heat for 7-8 minutes or until the tomato liquid is nearly gone. This gets all the flavors incorporated! Now, stuff your bell pepper halves with the mix from the pan. I only used two simply because I ran out of bell pepper, but I had extra mix left that could have filled another half! Place the halves in a small baking dish – pour some of the liquid from the stewed tomatoes container in this baking dish to make a 1/2 inch layer around the bell peppers. This is optional but if you don’t do this, the peppers don’t turn out as moist. Place the bell peppers in the oven at 350F for 40 minutes. Remove from the oven and enjoy! I poured some of the tomato liquid from the baking dish over the top for extra deliciousness. You could also add cheese on the top before serving if you want!

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    2 comments

    1. KeithNo Gravatar says:

      I’m cooking this today and it taste great. Can’t Waite to get it out of the oven… Quinoa is my new favorite food :-)

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