Week 43: Stuffed Peppers

Last week I was travelling around Europe, and unfortunately could not cook. But with a week off, I was ready to hop back into the kitchen.

After any travel, I always reflect on all the delicious meals I had and all the desserts I enjoyed. But when my clothing is a little snug, I know it is time to get back into a routine of some healthier meals. That’s why, for this weeks dish I chose a tasty and healthy stuffed peppers recipe.


For this recipe you will need:

  • 1 pound Ground Turkey Breast
  • 1/2 cup quinoa, uncooked
  • 1 1/4 cup Chicken Broth (Low Sodium)
  • 1/2 cup crushed tomatoes
  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 1/2 onion, diced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2-3 large bell peppers, halved and seeded
  • 1 cup of shredded cheese

Make your Pepper Filling

With your ingredients all set aside and measured out, it is time to make the filling.

  1. Place your ground turkey, olive oil, diced onion and minced garlic in a high walled skillet over medium heat. Mix everything together. IMG_3261.JPG
  2. Add the Cumin, Garlic Powder, Salt and Pepper to the dish. Break up the meat and mix everything together. Let it cook for about 4 minutes and the meat should begin to brown.
  3. Once the meat is mostly brown, it is time to add the chicken broth, crushed tomatoes, and the quinoa.  Mix everything together and then cover. Let it simmer for 15 minutes. IMG_3265.JPG
  4. After those 15 minutes are up, the all of the liquid should be mostly absorbed or evaporated. Keep covered until you are ready to fill your peppers.



Build your Stuffed Peppers

While your meat is simmering you can start to prepare your peppers.

  1. Preheat the oven to 400 degrees F.
  2. Wash 3-4 bell peppers, then cut them in half from top to bottom. Remove all the seeds and the white membranes from the inside.
  3. Lay them in an an oven proof dish, with their skin side down. They should look like little bowls.IMG_3271.JPG
  4. Once your pepper halves are ready, and your meat is finished cooking; fill each half with as much filling each will hold.IMG_3284.JPG
  5. Drizzle olive oil over each of the peppers, then place your filled bell peppers in the oven for 20 minutes.
  6. After 20 minutes, take them out, sprinkle some shredded cheese of your choice on top. I used Mexican cheese. Then place back in the oven for 10 minutes.
  7. After those 10 minutes, your stuffed bell peppers are done. Take them out and serve while hot.


These were so delicious, and extremely filling. This dish is definitely comfort food, but it also checked the box for a dinner that is healthy and super easy to make!


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