Stuffed Bell Peppers with Ground Turkey
Elevate your dinner game with these flavorful Stuffed Bell Peppers with Ground Turkey! This vibrant dish combines tender bell peppers with a hearty filling of seasoned ground turkey, protein-packed black beans, and your choice of quinoa or brown rice. A splash of our delicious Salsa De Leon and diced tomatoes with chilies adds a zesty kick, perfectly complemented by a hint of cumin. Topped with melty shredded cheese (optional) and garnished with fresh cilantro, these peppers are baked to perfection, creating a wholesome, crowd-pleasing meal that’s as nutritious as it is delicious. Perfect for weeknights or impressing dinner guests!
- Prep Time: 15 min
- Cook Time: 25-30 minutes
- Total Time: 0 hours
Ingredients
4 bell peppers, halved and seeded
1 cup cooked quinoa or brown rice
1 can diced tomatoes with chilies
1 cup salsa
1/2 cup black beans, drained and rinsed
1 teaspoon cumin
1/2 lb ground turkey (or ground chicken)
1/2 cup shredded cheese (optional)
Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
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In a skillet, cook the ground turkey over medium heat until browned and fully cooked (about 5-7 minutes). Break it up into crumbles as it cooks.
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In a bowl, mix cooked quinoa or rice, diced tomatoes, salsa, black beans, cumin, and cooked turkey.
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Stuff the bell peppers with the mixture and place them in a baking dish.
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Top with shredded cheese, if desired.
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Bake for 25-30 minutes, until the peppers are tender.
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Garnish with cilantro and serve.