Stuffed Bell Peppers with a mix of quinoa, turkey mince, dried cranberries, and a mix of vegetables making it a delicious, healthy savory dish that’s perfect for lunch or dinners. It can also be made ahead and is freeze-friendly as well.
This STUFFED BELL PEPPERS recipe is:
- EASY TO MAKE
- MEAL-PREP FRIENDLY
If you have some leftover vegetables hanging out in your fridge, this is the perfect recipe to clean those up and whip it into a nourishing, complete meal which is also kid-friendly!
KEY INGREDIENTS FOR STUFFED BELL PEPPERS RECIPE
- large bell peppers – The star ingredient of this recipe. You can use whichever color you like but my preference are yellow and red which has a milder, sweeter taste compared to green ones.
- mince – This recipe uses turkey mince but you can also use chicken, pork or beef. For vegetarian, you can also sub this with crumbled firm tofu or just sub it with more mushrooms.
- quinoa – Quinoa is a pseudo-cereal and makes this recipe high in protein. You can also use brown rice if not quinoa. I’m using tri-color quinoa for some pop of color but you can also use white quinoa.
- celery – Adds more fiber into this dish. You can also use other veggies like zucchini.
- carrots – A boost of beta-carotene and also some natural sweetness. You can dice or grate this.
- mushrooms – This makes the dish more ‘meaty’ without adding too much minced meat. White mushrooms are my preference for this dish.
- dried cranberries – An optional but recommended add-on. The sweetness of the dried cranberries balances out the flavor of the rest of the ingredients.
- enchilada sauce – This helps bind the filling while also giving it a ton of flavor. If not enchilada sauce, you can also just use tomato sauce.
- cheddar cheese and parmesan cheese – We use two cheeses for this recipe with part of it mixed into the filling and the rest as topping.
- egg – Acts as a binder for the filling.
- panko breadcrumbs – Also binds the filling and gives it a nice crunch.
HOW TO MAKE STUFFED BELL PEPPERS
- PREP the bell peppers by cutting into half and de-seeding each. Make sure to keep the stem intact sa much as you can so that it’s easier to fill the cavity with the filling.
- COOK the filling, starting with sautéing the onions, celery, carrots, mince and mushrooms. Then adding in the binding ingredients– egg and bread crumbs. Add the dried cranberries into the mixture and season well with salt and pepper.
- FILL each bell pepper cavity with the filling, about half a cup each. Use the back of the spoon or your palm to press down the filling, making sure it’s packed nicely.
- BAKE the bell peppers with a little water at the bottom of the baking dish. This keeps the bell peppers moist and cooked all the way through.
HOW TO SERVE THESE STUFFED BELL PEPPERS?
They can be enjoyed on its own but you can also add a side of salad to go with it. If it’s a large bell pepper, each half is good for a serving, unless you’re really hungry!
STORING THESE STUFFED BELL PEPPERS
Transfer the cooked bell peppers in an airtight container with a lid, and store in the fridge for up to 4 days. You can also freeze it by wrapping each individually with aluminum foil and storing in freezer container. To reheat, pop into the oven until it’s warmed up.
OTHER SAVORY RECIPES YOU MIGHT LIKE TO TRY
- BAKED CHICKEN WITH LIME, GARLIC & MUSTARD SAUCE
- VEGETARIAN CHILI
- CRISPY BAKED TOFU
- PRAWN ASPARAGUS PASTA
- 4 red bell pepper halved, de-seeded
- 1 tablespoon olive oil
- 1 brown onion medium, minced
- 2 cloves garlic minced
- 1/2 cup quinoa cooked
- 2 stalks celery diced
- 1 carrot diced
- 1/2 cup white button mushrooms chopped finely
- 1/4 cup dried cranberries
- 1 egg lightly beaten
- 1/2 cup panko bread crumbs
- 1/2 cup enchilada sauce
- 1 cup cheddar cheese grated, divided
- 1/2 cup parmesan cheese grated
- salt and pepper to taste
- parsley for garnish
- Preheat your oven to 375 degrees Fahrenheit. Prep the bell peppers by cutting these in half, and gently taking out the seeds from its cavity, making sure to keep the top part intact.
- Heat the oil in the pan and sauté the onions and garlic until translucent. Add the carrots, celery, and minced turkey and cook til browned, about 3-4 minutes. Add the mushrooms and enchilada sauce and cook for another two minutes. Season with salt and pepper.
- In a bowl, transfer the turkey mix, cooked quinoa, dried cranberries, lightly beaten egg, breadcrumbs and half cup of cheese. Mix with a spoon or with your hands until combined. Scoop about 1/2 cup of the mixture into the cavity of each bell pepper. Use a spoon to press down and pack it nicely. Repeat for the rest of the bell peppers. Top each bell pepper with more cheddar & parmesan cheese.
- Assemble the bell peppers in a baking dish and add a bit of water into the baking dish, just enough to cover the bottom. Bake the bell pepper for about 30-35 minutes, uncovered.
- Garnish with chopped parsley and serve warm.
If you ever make this recipe, be sure to leave a comment below or tag me in Instagram so I can give you a shoutout.
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