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Ground Turkey Stuffed Peppers

stuffed peppers filled with ground turkey, quinoa, black beans, and tomatoes topped with pepper jack cheese, avocado
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 4 large bell peppers, halved and seeded
  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • 1 pound ground turkey
  • 1 small yellow onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 3 cloves garlic, minced
  • ¾ teaspoon sea salt
  • 1 ½ cups cooked quinoa
  • 1 (14-ounce) can fire roasted diced tomatoes, drained
  • 2 tablespoons Taco Seasoning, homemade or store-bought
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 ¾ cups shredded pepper jack cheese
  • ¼ cup chopped fresh cilantro, for serving (optional)
  • 1 avocado, diced, for serving (optional)
  • ¼ cup crumbled cotija, for serving (optional)
  • 2 green onions, white and green parts chopped, for serving (optional)

Method

  1. Preheat the oven to 350°F with a rack in the center position. Grease a 9x13-inch baking dish or rimmed sheet pan with olive oil.
  2. Place the peppers cut sides up in the prepared baking dish.
  3. Heat the olive oil in a large skillet over medium high heat. Once the oil is glistening, add the turkey, onion, jalapeño, garlic, and salt. Cook, breaking up the meat with a wooden spoon, until the turkey is browned about 6 minutes. Turn off the heat. Stir in the quinoa, tomatoes, taco seasoning, black beans, and 1 cup of the pepper jack.
  4. Spoon the filling into the bell pepper halves. Cover the baking dish with foil and bake for 30 minutes. Remove from the oven, discard the foil, and sprinkle the peppers with the remaining ¾ cup of pepper jack. Return the peppers to the oven and cook, uncovered until the cheese is melted and the peppers are soft and tender 15-20 more minutes.
  5. To serve, top with the cilantro, avocado, cotija, and green onions if using.