Ground Turkey Stuffed Bell Peppers

These were DELICIOUS! Perfect amounts of flavors with a kick! Feel free to add or delete ingredients. I actually added the jalapeno myself for an extra kick! My inspiration was from the Fixate cookbook, by Autumn Calabrese. ENJOY!


  • 4 medium bell peppers, any color, cut in half, seeds removed
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 lbs ground turkey
  • 1 tsp ground chili powder
  • 1 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 cup tomato sauce
  • 1-2 cups cooked quinoa
  • 1 cup canned black beans, drained, rinsed
  • 1 cup frozen corn kennels
  • 1 jalapeno, chopped, seeds included (optional)
  • 5 Tbsp chopped fresh cilantro
  • 1 Tbsp fresh lime juice
  • 1 cup cheddar cheese (or monterey jack)


  1. Preheat oven to 375 degrees.
  2. Place bell peppers, skin side down, in large baking dish; set aside.
  3. Heat oil in large nonstick skillet over medium heat.
  4. Add onion; cook, stirring frequently for 4-5 minutes, until onion is translucent.
  5. Add garlic; cook, stirring frequently for 1 minute.
  6. Add ground turkey, chili powder, cumin, salt and pepper; cook, stirring frequently, for 5 minutes, or until turkey is no longer pink.
  7. Add tomato sauce, quinoa, beans, corn, jalapeno, cilantro, and lime juice. Reduce heat to medium-low; cook, stirring occasionally for 3-5 minutes, or until heated through.
  8. Add a heaping 1/2 cup of mixture to each pepper half; cover lightly with foil.
  9. Bake for 35-40 minutes, or until peppers are tender; remove foil.
  10. Top each pepper evenly with cheese. Bake for 3 minutes, or until cheese is melted.
  11. Serve sprinkled with cilantro.


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