Stuffed Bell Peppers

5 from 1 vote

Course: Main Course

Cuisine: American

Keyword: dinner, lunch, stuffed bell peppers

Prep Time: 15

Cook Time: 30

Servings:

Calories: 415kcal

Author: Tara Tan

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Ingredients

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

Instructions

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.

Notes

Storage: Transfer into an airtight container and refrigerate for up to 4 days. If freezing, wrap each individually with foil and transfer to freezer container.

No enchilada sauce: Sub with tomato sauce.

Vegetarian: Sub the turkey mince with crumbled firm tofu (drained well to release excess moisture), or more mushrooms.

Nutrition

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