Introduction
Looking for a healthy, protein-packed dinner that’s both satisfying and beautiful to serve? These Turkey and Spinach Stuffed Peppers are exactly what you need. I’ve combined lean ground turkey with fresh spinach, wholesome grains, and savory seasonings to create a colorful, nutritious meal that’s perfect for both weeknight dinners and casual entertaining. What I love most about this recipe is how it transforms simple ingredients into an impressive dish that’s actually quite easy to prepare.
Ingredients
- 6 large bell peppers (any color), halved lengthwise and seeded
- 1 pound lean ground turkey
- 2 cups fresh spinach, roughly chopped
- 1 cup cooked quinoa or brown rice
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Place halved peppers in a 9×13 baking dish.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 3-4 minutes.
- Add garlic and cook for another minute until fragrant.
- Add ground turkey, breaking it up with a spatula. Cook until no longer pink, about 5-7 minutes.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Add cooked quinoa or rice, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine.
- Fill each pepper half with the turkey mixture. Cover with foil and bake for 30-35 minutes.
- Remove foil, top with mozzarella cheese, and bake uncovered for an additional 5-10 minutes until cheese is melted and bubbly.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 (2 pepper halves per serving)
Recipe Notes
– For meal prep, prepare the filling up to 2 days ahead and store in an airtight container.
– If your peppers won’t stand up straight in the baking dish, trim a small slice off the bottom to create a flat surface.
– Make sure to drain excess liquid from the tomatoes to prevent a soggy filling.
– For extra flavor, try adding a pinch of red pepper flakes or smoked paprika to the filling.
– If the peppers aren’t tender enough after the initial baking time, simply cover and cook for an additional 5-10 minutes before adding the cheese.
– Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.
Turkey and Spinach Stuffed Peppers
Ingredients
- 6 large bell peppers any color, halved lengthwise and seeded
- 1 pound lean ground turkey
- 2 cups fresh spinach roughly chopped
- 1 cup cooked quinoa or brown rice
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Place halved peppers in a 9x13 baking dish.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 3-4 minutes.
- Add garlic and cook for another minute until fragrant.
- Add ground turkey, breaking it up with a spatula. Cook until no longer pink, about 5-7 minutes.
- Stir in chopped spinach and cook until wilted, about 2 minutes.
- Add cooked quinoa or rice, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine.
- Fill each pepper half with the turkey mixture. Cover with foil and bake for 30-35 minutes.
- Remove foil, top with mozzarella cheese, and bake uncovered for an additional 5-10 minutes until cheese is melted and bubbly.
