Stuffed Bell Pepper Boats with Ground Turkey and Quinoa
Ingredients
- 4 large bell peppers any color, halved lengthwise and seeds removed
- 1 tbsp olive oil for drizzling
- kosher salt and black pepper to taste
- 1 lb lean ground turkey 93% lean
- 1 cup quinoa rinsed, cooked in chicken broth per package directions
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 14.5 oz can fire-roasted diced tomatoes drained
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
- 1/4 cup fresh flat-leaf parsley chopped, plus more to garnish
- 1/2 cup crumbled feta cheese about 2 oz
- 1 tbsp olive oil for finishing drizzle
- fresh parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease a 9x13-inch baking dish.
- Halve the bell peppers lengthwise and remove the seeds and membranes. Brush the cut sides lightly with olive oil and season with salt and pepper.
- Place the peppers cut-side DOWN on the prepared baking sheet. Roast for 10 minutes until just beginning to soften. Remove from oven and flip cut-side UP. Set aside.
- While the peppers pre-roast, cook the rinsed quinoa according to package directions, substituting chicken broth for water for extra depth of flavor. Fluff with a fork and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Season with salt, pepper, oregano, smoked paprika, and cumin. Cook for 6–8 minutes, stirring occasionally, until the turkey is cooked through and no pink remains.
- Stir in the drained fire-roasted diced tomatoes and cook for 2 minutes until combined and heated through. Taste and adjust seasoning.
- Remove from heat. Fold in the cooked quinoa and fresh chopped parsley until evenly combined.
- Transfer the pre-roasted pepper halves cut-side UP into the baking dish. Spoon the turkey and quinoa filling generously into each pepper, mounding slightly above the rim.
- Sprinkle crumbled feta cheese evenly over the tops of all stuffed peppers. Drizzle lightly with olive oil.
- Cover the baking dish tightly with foil and bake at 400°F for 15 minutes. Remove the foil and bake for an additional 5–8 minutes until the feta is lightly golden and the peppers are tender when pierced with a fork.
- Remove from the oven and let rest for 5 minutes. Garnish generously with fresh chopped parsley, a final drizzle of good olive oil if desired, and a crack of black pepper. Serve immediately.
Notes
Pre-roasting the peppers cut-side down for 10 minutes before filling is the key to perfectly tender peppers that aren't underdone. | Cook quinoa in chicken broth instead of water for deeper, more savory flavor throughout the filling. | For meal prep: assemble fully, cover tightly, and refrigerate up to 24 hours before baking — add 5–10 minutes to bake time. | Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F with a splash of broth. Freeze for up to 3 months. | Make it dairy-free: simply omit the feta or use a plant-based alternative. | Make it vegetarian: replace turkey with 1.5 cups cooked lentils or chickpeas.