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Bell’s Stuffed Peppers

Submitted by Anna Snell

Quinoa and ground turkey make for a healthy twist on this retro classic. Choose different bell pepper varieties for a colorful dish that's great as a main course or a self-contained side dish!

Bell’s Stuffed Peppers

Submitted by Anna Snell

Quinoa and ground turkey make for a healthy twist on this retro classic. Choose different bell pepper varieties for a colorful dish that's great as a main course or a self-contained side dish!

Ingredients

Serving size: 6 servings

1 tbsp Bell's seasoning
6 Large bell peppers (any color)
1 Cup Quinoa, rinsed and drained
1 lb Ground turkey
1 Small onion, diced
1 Cup Shredded cheddar cheese

Directions

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  1. Preheat oven to 350 degrees F.
  2. Line a deep baking dish with aluminum foil.
  3. Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed. (About 15 min.)
  4. Remove and discard tops, seeds, and membranes of the bell peppers. Arrange peppers in the prepared baking dish with the hollow sides facing upwards.
  5. Heat olive oil in a large skillet over medium heat. Cook onion until fragrant and slightly translucent, 5 to 7 minutes. Add ground turkey and cook until evenly browned.
  6. Stir quinoa into turkey mixture. Season with Bell's Seasoning. Fill bell peppers with quinoa-turkey mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
  7. Bake in preheated oven until bell peppers are slightly tender, about 18 minutes.
  8. Remove aluminum foil cover; sprinkle on the shredded cheddar cheese.

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