Turkey Quinoa Stuffed Peppers

About This Recipe

These colourful stuffed peppers are a meal-prep hero — sweet bell peppers loaded with a hearty filling of lean turkey mince, fluffy quinoa, black beans, and warm Mexican-inspired spices, topped with melted cheese and baked until tender. High in protein and fibre, they are perfectly portioned, satisfying, and just as good reheated the next day.

Ingredients

Serves 4

• 4 largebell peppers, halved and deseeded
• 400 gturkey breast mince
• 150 gcooked quinoa
• 200 gcanned black beans, drained
• 200 gcanned chopped tomatoes
• 1 tspground cumin
• 1 tspsmoked paprika
• 80 gCheddar or Monterey Jack, grated
• 1 tbspolive oil
• 2 clovesgarlic, minced

Instructions

1. 1

   Cook the filling

   Heat olive oil in a pan over medium-high heat. Brown the turkey mince for 5-6 minutes, breaking it up. Add garlic, cumin, and paprika, cook for 1 minute. Stir in black beans, tomatoes, and cooked quinoa. Simmer for 5 minutes. Season to taste.

2. 2

   Fill the peppers

   Place pepper halves cut-side up in a baking dish. Divide the filling evenly among the peppers.

3. 3

   Top and bake

   Sprinkle grated cheese over each pepper. Add 3-4 tablespoons of water to the base of the dish. Cover with foil and bake at 190 °C (375 °F) for 25 minutes. Remove foil and bake 10 more minutes until cheese is golden and peppers are tender.

4. 4

   Serve

   Let cool for 5 minutes. Serve with a dollop of Greek yogurt and fresh coriander if desired.

Variations

• •

  Use chicken mince or extra-lean beef as a protein swap.

• •

  Make vegan by replacing turkey with lentils and using dairy-free cheese.

Storage

Refrigerate up to 4 days. Reheat in the oven at 180 °C for 15 minutes. Freeze assembled but unbaked for up to 2 months.