I have been wanting to do stuffed peppers for a while because it’s easy and great for meal prepping for my husband’s lunches. The only thing I was trying to figure out what to do was how should it taste? There’s many ways to go about stuffed peppers. Since I knew that there will definitely be beans in it, I figured why not make it taste like chicken fajitas?! So I did just that! I always have those chicken fajita mix packets ready in my pantry and they proved to be quite useful! This time, I did not make it with chicken though but with ground turkey which is always a favourite in our household.
On another note, a lot of stuffed pepper recipes calls for rice to be mixed in with the protein and the veggies. We usually try to cut down on the rice so I decided to add in quinoa instead! Good thing I always have that on hand too! Making the filling was fairly easy and it yielded quite a bit too. I already made 8 halves of bell peppers worth and I still have filling left over! I didn’t use all of my bell peppers so maybe I can always make more stuffed peppers so my husband said it’s good on it’s own as a side salad too if he decides to have simple baked chicken breast.
I just decided not to put any cheese on it (but by all means, you are welcome to!) because my husband is trying to cut down on too much dairy and fat content but he’s quite happy that it still tastes good without it! That’s another reason why I like making stuffed bell peppers. It’s so versatile that you can put whatever you like or don’t like in it! That’s why this would also make a great vegetarian meal, which I have done before. Just omit the ground turkey! I think I’ve also been able to put tofu as a substitute in the past as well instead of meat, to make it more wholesome and filling.
I get asked all the time if it’s better to cut the bell peppers vertically (like a boat) or horizontally (like a cup) and really it’s up to your preference. I like to do it vertically because I feel it fits better in tupperwares if you are cooking these for the purpose of lunch prep meals like I do. If I were do it for more of a dinner setting with guests, then I would cut them horizontally (and I guess this would use up more of the filling too!).
Turkey Fiesta Stuffed Peppers
Eggplant Pizza Bites
- 1 cup quinoa – cooked
- Bell Peppers – halved vertically
- 1 package ground turkey
- Red Onions – diced
- 4 garlic cloves – diced
- 1 can black beans – drained and rinsed
- 1 TBSPN olive oil
- 1 packet Chicken Fajita Mix
- 6-8 Cherry Tomatoes – Cut into halves
- Optional – Cheese of choice for topping
- Cook 1 cup of quinoa and set aside in a bowl.
- Chop up your veggies – onions, scallions, cherry tomatoes, and garlic. Chop up the bell peppers vertically and place them on a baking sheet with foil. I fit about 8 halves on one pan.
- Start to preheat your oven to 350°F.
- On a cooking pan, heat up your oil a little and throw in the garlic and onions to flavor it up and to give out some good aroma. Once onions are looking a little tender, throw in the ground turkey and cook until it is starting to fully cook through.
- Add in your chicken fajita packet mix and continue to cook until the turkey is well coated with the mix. While the meat is simmering, you can go ahead and drain and rinse the beans and add it to your boal of quinoa.
- Continue to add in the cherry tomatoes and scallions and cook for another few minutes. Once you feel it is all cooked, remove from the pan and add to the quinoa/beans bowl and mix it all together.
- Scoop the bowl mix filling into each bell pepper half. Add cheese if you like and place the pan in the oven for about 30 mins until the bell peppers look tender but not burnt. Serve when cooled.