Description

These Ground Turkey Stuffed Peppers are a flavorful, wholesome dish featuring bell peppers filled with a savory mixture of ground turkey, quinoa, black beans, and spices, topped with melted pepper jack cheese. Perfectly baked until tender and topped with fresh garnishes like cilantro, avocado, and cotija cheese, this recipe offers a delicious, balanced meal ideal for family dinners or meal prep.

Ingredients

Vegetables & Peppers

4 large bell peppers, halved and seeded
1 small yellow onion, finely chopped
1 jalapeño, seeded and finely chopped
3 cloves garlic, minced
¼ cup chopped fresh cilantro, for serving (optional)
1 avocado, diced, for serving (optional)
2 green onions, white and green parts chopped, for serving (optional)

Proteins & Grains

1 pound ground turkey
1½ cups cooked quinoa
1 (15-ounce) can black beans, rinsed and drained

Dairy & Cheese

1¾ cups shredded pepper jack cheese
¼ cup crumbled cotija, for serving (optional)

Pantry Items & Spices

1 tablespoon extra-virgin olive oil, plus more for greasing
¾ teaspoon sea salt
1 (14-ounce) can fire roasted diced tomatoes, drained
2 tablespoons taco seasoning, homemade or store-bought

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 350°F (177°C) and position the rack in the center. Grease a 9×13-inch baking dish or a rimmed sheet pan with olive oil to prevent sticking.
Prepare the peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the peppers cut side up in the greased baking dish to be filled later.
Cook the filling: Heat the tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the ground turkey, finely chopped onion, jalapeño, minced garlic, and sea salt. Cook while breaking up the meat with a wooden spoon until the turkey is fully browned and the onions are tender, about 6 minutes. Remove the skillet from heat.
Mix the filling: Into the cooked turkey mixture, stir in the cooked quinoa, drained fire-roasted diced tomatoes, taco seasoning, rinsed black beans, and 1 cup of shredded pepper jack cheese. Mix thoroughly to combine all ingredients evenly.
Fill the peppers: Spoon the prepared filling evenly into each bell pepper half, packing gently. Cover the baking dish tightly with aluminum foil to lock in moisture for baking.
Bake covered: Place the covered dish in the preheated oven and bake for 30 minutes, allowing the peppers to soften and flavors to meld together.
Add cheese topping and continue baking: Remove the foil carefully, sprinkle the remaining ¾ cup of shredded pepper jack cheese evenly over the stuffed peppers. Return the dish to the oven, uncovered, and bake for an additional 15 to 20 minutes until the cheese is melted and bubbly and the peppers are tender.
Serve: Remove from the oven and let cool slightly. Serve topped with optional garnishes such as chopped fresh cilantro, diced avocado, crumbled cotija cheese, and chopped green onions for a fresh, flavorful finish.

Notes

To save time, use pre-cooked quinoa or prepare it a day in advance.
Customize the heat level by adjusting or omitting the jalapeño peppers.
For a vegetarian alternative, substitute ground turkey with plant-based crumbles or lentils.
Ensure bell peppers are large enough to hold the filling comfortably.
Covering with foil during the first stage of baking helps retain moisture and soften the peppers.
Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Baking
Cuisine: American