If you’re looking for a colorful, healthy, and protein-rich dinner recipe that’s both satisfying and flavorful, these Quinoa and Turkey Stuffed Bell Peppers with Chimichurri Sauce are a perfect choice. This dish combines lean ground turkey, hearty quinoa, and bright bell peppers, topped with a zesty chimichurri sauce for a fresh finish. It’s a well-balanced meal that tastes as good as it looks, making it a great option for family dinners, meal prep, or a healthy weeknight treat.
What Are Quinoa and Turkey Stuffed Bell Peppers?
This meal features roasted bell peppers filled with a savory and nutritious mixture of ground turkey, cooked quinoa, onions, garlic, tomatoes, and spices. After baking, the peppers are drizzled with a homemade chimichurri sauce, a tangy green blend of herbs, garlic, vinegar, and olive oil. Not only does this recipe bring bold flavors, it also brings together wholesome ingredients that provide balanced nutrition in every bite.
Health Benefits and Precautions
Why This Meal Is Good for You
Quinoa is a gluten-free whole grain that is high in protein and contains all nine essential amino acids. It also provides fiber, magnesium, and iron, which help with digestion and energy levels. Ground turkey is a lean source of protein and has less saturated fat than red meats, making it a heart-healthier choice. Bell peppers are rich in vitamins A and C, which support eye health and the immune system. Finally, the chimichurri sauce uses fresh herbs and heart-healthy olive oil for a flavorful, antioxidant-rich finish.
Things to Watch Out For
While this recipe is generally healthy, be mindful of sodium levels if you’re watching salt intake. You can reduce salt by using no-salt-added canned tomatoes and monitoring the salt in the chimichurri. Also, for those with food allergies, be aware of ingredients like garlic or vinegar in the sauce that may cause sensitivity in some individuals.
Recipe: Quinoa and Turkey Stuffed Bell Peppers with Chimichurri Sauce
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color), halved and seeds removed
- 1 tablespoon olive oil
- 1 pound ground turkey (lean)
- 1 cup cooked quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (or to taste)
- 1 cup diced tomatoes (canned or fresh)
- 1/4 cup shredded cheese (optional)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano (or 1 tablespoon dried)
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or non-stick spray.
- Place the halved bell peppers cut-side up in the baking dish. Lightly sprinkle with salt and bake for 10 minutes to soften slightly.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes until translucent.
- Add the ground turkey, garlic, cumin, paprika, salt, and pepper. Cook for 5–7 minutes until the turkey is browned and fully cooked.
- Stir in the cooked quinoa and diced tomatoes. Reduce heat and simmer for 3–4 minutes to blend flavors. Taste and adjust seasoning if needed.
- Spoon the turkey-quinoa filling evenly into the partially baked bell pepper halves. Top with shredded cheese if using.
- Cover the baking dish with foil and bake for 25–30 minutes until the peppers are tender. Remove foil in the last 5 minutes if you want a golden top.
- While the peppers are baking, prepare the chimichurri: In a bowl, combine parsley, oregano, minced garlic, olive oil, vinegar, red pepper flakes, salt, and pepper. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.
- Once the stuffed peppers are cooked, remove them from the oven and let them cool slightly. Drizzle each pepper with chimichurri sauce before serving.
Serving Suggestions
You can serve these stuffed peppers with a side salad, steamed veggies, or a light soup to complete your meal. They also make great leftovers, so consider doubling the recipe for easy lunches during the week.
Final Thoughts
Quinoa and Turkey Stuffed Bell Peppers with Chimichurri Sauce bring together healthful ingredients and bold flavors in a single, simple recipe. Whether you’re eating clean, meal prepping, or just trying to add more veggies to your plate, this dish delivers on taste, nutrition, and ease. It’s a colorful, satisfying meal you’ll want to make again and again.
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