Quinoa, Black Bean, and Turkey Stuffed Peppers – colorful bell peppers stuffed with quinoa, black beans, and turkey that will satisfy any hungry appetite. This satisfying and healthy meal is sure to please the entire family.
While we aren’t vegetarians here at the 365 home, I really enjoy having meals at least a couple of times a week without meat. It’s good for us and makes me feel good about what I’m doing for my family. So I was excited to try this delicious meal of quinoa stuffed peppers.
Well, we LOVED them! The quinoa was a great substitute for our typical white rice, and all of the ingredients made this such a flavorful meal! This pepper dish has ground turkey, but that can easily be left out if you want a vegetarian meal. You’ll definitely want to add this to your rotation of easy weeknight dinners!
SAVE THIS QUINOA STUFFED PEPPERS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
What is Quinoa?
Quinoa (pronounced KEEN-wah) is a seed grown for food and mainly produced in Bolivia and Peru. Nutritionally, it is grouped with other whole grains (even though it’s a seed) because you can cook and eat it the same way you would a grain. Quinoa is so popular because it is rich in nutrients, full of health benefits, and naturally gluten-free!
Quinoa can be used in so many different ways and can be a great way to add some healthy dinner recipes to your menu plan! It has kind of a nutty flavor and a chewy texture. You can cook it just like rice, with two parts liquid to one part quinoa.
Ingredients for Turkey and Quinoa Stuffed Peppers
These peppers are full of fresh ingredients for maximum flavor. Here’s what you’ll need to make this stuffed pepper recipe:
- 4 bell peppers (you can use the color of your choice)
- 1 14-ounce can diced tomatoes (drain, but reserve the juice)
- ½ cup uncooked quinoa
- 1 cup water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pound lean ground turkey
- 1 teaspoon of Old Bay Seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 15-ounce can of black beans, drained and rinsed
- 2 cups chopped fresh spinach
- ½ cup shredded mozzarella cheese
How to make Quinoa, Black Bean, and Turkey Stuffed Peppers
You can use red peppers, orange bell peppers, or whatever color of pepper you like to make these easy stuffed peppers:
Prepare: First, preheat the oven to 350 degrees F. Spray the bottom of a 9×13 baking dish with nonstick spray.
While the oven heats, core, seed, and slice the peppers in half lengthwise. Pour the juice from the can of tomatoes into the bottom of the prepared baking dish.
Cook Quinoa: Pour 1 cup of water into a small saucepan. Boil the water over medium-high heat, then add dry quinoa. Cover and simmer for about 15 minutes or until water is absorbed. The quinoa should become translucent and begin to separate.
- Tip: For extra flavor, cook your quinoa in vegetable broth or chicken broth instead.
Make the Filling: While the quinoa cooks, heat olive oil over medium-high heat in a large skillet. Add garlic and onion and saute until they are translucent. Add the ground turkey and cook over medium heat until done.
Mix in Old Bay Seasoning, salt and pepper. Place spinach into the skillet and sautée it until just wilted. Add the diced tomatoes and beans and stir until heated through.
Add the cooked quinoa to the skillet and stir to thoroughly combine quinoa with the rest of the filling.
Assemble and Bake: Fill the bell pepper halves with the quinoa mixture and place them into the prepared baking dish. Cover them with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle the peppers with mozzarella cheese, then return to the oven to bake uncovered for an additional 10 minutes or until the cheese is melted.
FAQ’s
What can I use instead of Old Bay Seasoning?
If Old Bay seasoning isn’t a staple in your pantry, you could use ¼ teaspoon each of celery salt and paprika instead. Another alternative is to use seasoned salt or substitute some crushed red pepper flakes or cayenne pepper.
Can I make these Quinoa and Black Bean Stuffed Peppers ahead of time?
These are a great option for a make-ahead meal, especially if you meal prep for the week ahead! Cook the filling, stuff the peppers with that cheesy ground beef, and wrap them in plastic wrap. Place them in the fridge until ready to bake, up to 2 days ahead. You might need to add a little extra baking time, but otherwise, follow the recipe as directed.
Can I freeze Stuffed Peppers?
Peppers tend to get soggy if you thaw them after freezing. Instead, feel free to make the filling ahead of time and freeze it, then continue the recipe as directed once everything is thawed and you are ready to bake.
Can I use ground beef in this recipe?
These stuffed peppers can be made with any ground meat. Try ground beef, sausage, or ground chicken. You can also make this vegetarian by omitting the meat altogether!
Find some other helpful tips for perfect stuffed peppers here!
Find more Quinoa Recipes on the Blog.
You’ve got to try this deliciously moist Quinoa Banana Bread. Or make my Greek Quinoa Chicken Salad for a light and healthy lunch! This Baked Spinach and Cheese Quinoa may not exactly be healthy, but it is so good that you might not even care!
If you like these Quinoa, Black Bean, and Turkey Stuffed Peppers, then you’ll enjoy these easy recipes:
- Turkey Gyro Pockets with Tzatziki Sauce
- Cheesy Chicken, Broccoli, and Rice Casserole
- Chicken Enchilada Bites
- Chicken, Black Bean, and Tortilla Pie
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Quinoa, Black Bean and Turkey Stuffed Peppers
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Ingredients
- 4 bell peppers can be colors of your choice
- 14 ounces diced tomatoes drained with juice reserved
- ½ cup uncooked quinoa
- 1 cup water
- 2 tablespoons olive oil
- 1 medium onion minced
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 15 ounces black beans drained and rinsed
- 2 cups chopped fresh spinach
- ½ cup shredded mozzarella
Instructions
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Preheat oven to 350 degrees F. Pour juice from the drained tomatoes into the bottom of a 9 X 13-inch baking dish.
-
Put the 1 cup of water into a small saucepan. Boil water over medium-high heat and add quinoa.
-
Core, seed and cut the peppers in half, lengthwise and place into baking dish.
-
Cover and simmer for about 15 minutes until water is absorbed, quinoa becomes translucent and separates.
-
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic and onion and sautée until translucent. Add turkey and cook until done.
-
Mix in Old Bay Seasoning and pepper. Place spinach in skillet and sautée until just wilted. Add the diced tomatoes and beans and stir until heated through. Add the quinoa and mix until thoroughly combined.
-
Fill the peppers with stuffing and place into prepared baking dish. Cover with tin foil and bake for 45 minutes.
-
Remove foil and sprinkle with shredded mozzarella. Return to the oven to bake uncovered for an additional 7-10 minutes or until cheese has melted nicely.
Notes
Nutrition
This post was originally published August 20, 2012. It has been updated with photos and in format on 5/31/23.
The post Quinoa, Black Bean, and Turkey Stuffed Peppers appeared first on 365 Days of Baking.