Recipe Ideas: Stuffed Bell Pepper Trio

Stuffed Bell Pepper Trio brings together the sweetness of bell peppers and the hearty texture of ground turkey-quinoa filling. Each pepper acts as its own edible bowl, making for an eye-catching presentation. Whether you’re following a low-carb lifestyle or simply seeking a wholesome meal, these peppers deliver balanced macronutrients, vibrant colors, and a satisfying flavor profile.

Ingredients Needed

• Bell Peppers (3 large)
• 1 red, 1 yellow, 1 orange (any color combination works!)
• Ground Turkey (1 lb / 450 g)
• Quinoa (½ cup dry)
• Onion (½ cup, finely chopped)
• Garlic (2 cloves, minced)
• Tomato Paste (2 Tbsp)
• Chicken or Vegetable Broth (1 cup)
• Olive Oil (1 Tbsp)
• Spices & Seasonings:
• Cumin (1 tsp)
• Paprika (1 tsp)
• Dried Oregano (1 tsp)
• Red Pepper Flakes (¼ tsp, optional)
• Salt & Black Pepper (to taste)
• Fresh Parsley or Cilantro (2 Tbsp, chopped)
• Shredded Cheese (½ cup, optional—you can use cheddar or mozzarella)

Kitchen Tools:

• Medium saucepan
• Large skillet
• Baking dish (9×13 inch or similar)
• Mixing bowl

Detailed Method

1. Preheat & Prep

1.     Preheat oven to 190 °C (375 °F).

2.     Cut the tops off the bell peppers and remove seeds and ribs. Place peppers upright in a lightly oiled baking dish.

2. Cook the Quinoa

1.     Rinse quinoa under cold water.

2.     In a medium saucepan, combine quinoa and broth.

3.     Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed.

4.     Fluff with a fork and set aside.

3. Sauté Aromatics & Turkey

1.     Heat olive oil in a large skillet over medium heat.

2.     Add chopped onion; cook 3–4 minutes until translucent.

3.     Stir in minced garlic; cook 30 seconds until fragrant.

4.     Add ground turkey; break up with a spoon and cook until no longer pink (~6–8 minutes).

5.     Season with cumin, paprika, oregano, red pepper flakes, salt, and pepper.

4. Build the Filling

1.     Stir in tomato paste and cooked quinoa.

2.     Mix thoroughly and cook 2–3 minutes to meld flavors.

3.     Remove from heat; fold in chopped parsley or cilantro.

5. Assemble & Bake

1.     Spoon the turkey-quinoa mixture into each bell pepper, pressing gently to pack.

2.     Optional: Top with shredded cheese.

3.     Cover baking dish with foil; bake 25 minutes.

4.     Remove foil; bake an additional 5–10 minutes until peppers are tender and cheese is bubbly.

6. Serve

Let rest 5 minutes before serving. Garnish with extra herbs or a dollop of Greek yogurt if desired.

Nutritional & Health Benefits

Nutrient	Per Serving (1 pepper)
Calories	~300 kcal
Protein	25 g
Carbohydrates	20 g (net carbs ~12 g)
Dietary Fiber	8 g
Healthy Fats	10 g
Vitamins & Minerals	Vitamin C, Vitamin A, Iron, Potassium, B Vitamins

• Lean Protein from ground turkey supports muscle health and satiety.
• High Fiber from bell peppers and quinoa aids digestion and blood sugar control.
• Antioxidants (vitamins A & C) bolster the immune system.
• Low Carb suitability makes it a great pick for keto or low-carb diets.

Who Should Avoid This Dish?

While generally healthy, this recipe may not suit everyone:

• Nightshade Allergy: Bell peppers are in the Solanaceae family.
• Low-FODMAP Dieters: Onions and garlic could trigger IBS symptoms.
• Dairy-Free Needs: Skip the cheese or use a plant-based alternative.
• Strict Carnivores: Contains grains; swap quinoa for cauliflower rice if desired.