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Make-Ahead Stuffed Peppers

Delicious and nutritious stuffed peppers filled with a savory mixture of ground turkey, quinoa, and vegetables, perfect for meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 4 large bell peppers any color, tops cut off and seeds removed
  • 1 cup quinoa rinsed
  • 2 cups low-sodium chicken broth for cooking quinoa
  • 1 lb ground turkey or ground chicken
  • 1 cup black beans canned, drained and rinsed
  • 1 cup corn canned or frozen
  • 1 cup diced tomatoes canned, with juices
  • 1 tablespoon olive oil for cooking
  • 1 teaspoon cumin for flavor
  • 1 teaspoon chili powder for flavor
  • 0.5 teaspoon salt to taste
  • 0.5 teaspoon black pepper to taste
  • 0.5 cup shredded cheese optional, for topping

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy.
  • While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon, about 5-7 minutes.
  • Stir in black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper. Cook for an additional 5 minutes until everything is heated through.
  • Once quinoa is cooked, fluff it with a fork and mix it into the turkey and vegetable mixture until well combined.
  • Stuff each bell pepper with the quinoa and turkey mixture, packing it down gently. Place the stuffed peppers in a baking dish and cover with foil.
  • Bake in the preheated oven for 20 minutes. If using cheese, remove foil, sprinkle cheese on top, and bake for an additional 5 minutes until cheese is melted.

Notes

Allow stuffed peppers to cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving. You can also freeze them for up to 3 months; just thaw in the fridge overnight before reheating.