Go Back
- 4 large bell peppers (any color) - 1 pound lean ground turkey - 2 cups fresh spinach, chopped - 1 cup cooked quinoa or brown rice - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup shredded mozzarella cheese - Fresh parsley, for garnish (optional)

Healthy Turkey and Spinach Stuffed Peppers

Discover a quick and healthy meal option with this Vibrant Turkey & Spinach Stuffed Peppers recipe. Packed with lean ground turkey, fresh spinach, and flavorful seasonings, these bell peppers combine nutrition and taste beautifully. Customize them to your liking, and enjoy a satisfying dish that's perfect for the whole family. Bake until the cheese is melted and bubbly, and serve them warm for a delicious dinner that won't disappoint!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (choose any vibrant color: red, yellow, green, or orange)

1 lb lean ground turkey

2 cups fresh spinach, roughly chopped

1 cup cooked quinoa (or substitute with brown rice)

1 small onion, finely diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, well-drained

1 teaspoon ground paprika

1 teaspoon Italian seasoning blend

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup shredded mozzarella cheese (optional, for a cheesy topping)

Fresh parsley, chopped, for garnish (optional)

Olive oil, for sautéing

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Bell Peppers: Take your bell peppers and carefully slice off the tops, discarding any seeds and membranes. Rinse them under cold water to clean and set them aside upright.

      Sauté the Aromatics: In a large skillet, drizzle a tablespoon of olive oil and heat it over medium heat. Add the finely diced onion and sauté for about 3-4 minutes until it becomes translucent. Next, stir in the minced garlic, allowing it to cook for an additional minute until fragrant.

        Brown the Turkey: Introduce the ground turkey into the skillet. Use a spatula to break it apart as it cooks, browning the meat thoroughly for about 7-10 minutes until no longer pink.

          Add Spinach and Seasonings: To the skillet, add the chopped spinach, cooking until it wilts down, then fold in the drained diced tomatoes, cooked quinoa, paprika, Italian seasoning, salt, and black pepper. Stir the mixture well, allowing it to heat through for an extra 2-3 minutes.

            Stuff the Peppers: With the turkey and spinach filling ready, carefully spoon the mixture into each bell pepper. Pack the filling lightly, ensuring each pepper is generously filled. If you’d like, sprinkle the tops with shredded mozzarella cheese for a cheesy finish.

              Bake the Peppers: Arrange the stuffed peppers upright in a suitable baking dish. Pour a small amount of water into the bottom of the dish to keep them moist while baking. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil in the last 10 minutes to allow the mozzarella to melt and the tops to turn golden.

                Garnish and Serve: Once baked, carefully remove the dish from the oven and allow the peppers to cool for a few minutes. Garnish with chopped fresh parsley if desired. Serve the stuffed peppers warm and relish this wholesome and nutritious meal!

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 4