Healthy, easy, and delicious — three words I’d use to describe my turkey and quinoa stuffed peppers. Make ahead and store for up to 3 days or take 30 minutes on a weeknight for these yummy, nutrient packed stuffed peppers!
Hey, what’s up? Hello! What’s new with you?
Matt and I had ourselves a little staycation last weekend. We planned on going to Florida for a long weekend but we couldn’t quite work it out — we’re saving for a big trip at the end of the summer so the finances weren’t right. So, staycation it is! Part of our staycation involved me trying to get my lululemon pants repaired (tedious) and going to Outdoor Voices for the first time!
I bought a pair of Evergreen 3/4 Tech Sweat Leggings. And… obsessed is an understatement. First of all, the building is PURPLE! How cute. Also? Everything in the store is so brightly colored! I love that the leggings I bought do NOT have pockets on the side but they have a small pocket in the back to fit your phone and/or keys. I’ve run in them and done a solidcore class and these babies stay PUT! I can’t wait to get some more OV gear!
We also stopped by a local coffee and tea shop: The Coffee & Tea Exchange. Matt’s become quite the coffee aficionado so he wanted to try something new! We usually buy our coffee from Aldi (which is delicious!) or whatever’s cheapest at Jewel. Anyway, after smelling all of the beans, he settled on a dark roast and we were on our way home to make our first batch of cold brew.
One of my former coworkers makes really great cold brew so I texted him for his instructions. After 16 hours (so, the next morning), we had cold brew! Matt LOVED the cold brew. I, on the other hand, did not. But, I don’t typically like dark roasts so that’s probably why. I think next time we’ll try a lighter coffee!
Moving on to the real reason why you’re here:
TURKEY AND QUINOA STUFFED PEPPERS.
If you ask me, bell peppers are a superfood. They have more than 200% of the recommended daily intake for Vitamin C, they’re great for your eye health, and they are rich in folate. (Folate is great – and necessary! – if you’re pregnant or planning to become pregnant.)
Quinoa, on the other hand, is a complete protein! What that means is that quinoa contains the essential amino acids — not many grains can say that! Quinoa is also high in fiber to help keep you regular… if you know what I mean 😉
So, not only are these turkey and quinoa stuffed peppers healthy AF, but they’re stupid-easy to make too. I’m talkin’ less than 30 minutes until dinner’s ready and minimal cooking and chopping required. The perfect lazy girl (or guy!) dinner.
Turkey + Quinoa Stuffed Peppers
- 3 bell peppers, cut in half, deveined and deseeded
- 1-lb ground turkey
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 3 cups chopped kale
- 1/2 cup (dry) quinoa
- 1/2 jar your favorite marinara
- 1/2 cup shredded mozzarella (more for topping if you want!)
- Optional: fresh basil to top
Preheat oven to 375F and line a baking sheet with aluminum foil. Begin cooking your quinoa according to package directions.
Once the quinoa is nearly done, heat a large pan over medium heat and saute the garlic until fragrant (30 seconds or so). Add in the ground turkey, salt, pepper, and onion powder and brown the turkey for about 5 minutes. Add in the kale and mix until kale is slightly wilted. Add the cooked quinoa, stir. Add in your marinara and mozzarella. Remove from heat.
Scoop the turkey mixture into the pepper halves. Top with additional mozzarella and bake for 20 minutes. For extra cheesy goodness, turn your broiler on and broil for 2-3 minutes. Top with fresh chopped basil and voila!