Mediterranean Stuffed Bell Peppers with Turkey and Quinoa

Ingredients

• 4 large bell peppers (any color), tops cut and seeds removed
• 1 lb lean ground turkey (93% lean)
• 1 cup cooked quinoa
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1/4 cup low-sodium chicken broth

Instructions

1. 1

   Prep the peppers

   Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes. If peppers don't stand upright, trim a thin slice from the bottom (but don't cut through). Place peppers in a baking dish.

2. 2

   Cook the filling base

   Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and cook another minute until fragrant.

3. 3

   Brown the turkey

   Add ground turkey to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until no longer pink. Season with salt, pepper, oregano, and basil.

4. 4

   Combine filling ingredients

   Stir in cooked quinoa, drained diced tomatoes, and half the feta cheese. Mix well and cook for 2 minutes. Remove from heat and stir in fresh parsley.

   

5. 5

   Stuff and bake

   Divide the turkey-quinoa mixture evenly among the peppers. Top with remaining feta cheese. Pour chicken broth into the bottom of the baking dish around peppers.

6. 6

   Final cooking

   Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and tops are lightly golden.

Substitution Ideas

Storage Tips

Store leftover stuffed peppers in the refrigerator for up to 4 days. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 10-12 minutes. You can also freeze them for up to 3 months—just thaw overnight before reheating.