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Quinoa Turkey Enchilada Stuffed Peppers

A cross between stuffed peppers and enchiladas, and a healthier take on both. Peppers filled with delicious quinoa, Mexican spiced turkey, enchilada sauce, and veggies, then topped with a bit of melted cheese!
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Main Dish
Cuisine: Mexican
Keyword: Enchilada Stuffed Peppers
Servings: 8 servings
Calories: 258kcal

Ingredients

  • 1 cup quinoa uncooked, I like tri-color quinoa
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 cup frozen corn
  • 1 jalapeno seeds removed and diced
  • 1.25 pounds ground turkey
  • 2 teaspoons cumin
  • 4 teaspoons chili powder divided
  • 1 15.5 ounce can black beans drained and rinsed
  • 1 10 ounce can enchilada sauce I used mild
  • 1 10 ounce can diced tomatoes with chiles drained
  • 2 tbsp lime juice
  • 1/2 cup cilantro chopped
  • 6 large bell peppers assorted colors
  • 2 ounces mixed Mexican cheese

Instructions

  • Preheat oven to 375 degrees.
  • Cook quinoa according to package directions and set aside.
  • In a large pot over medium-high heat, heat olive oil.
  • Add garlic and saute for about 30 seconds.
  • Add onion, corn, and jalapeno. Cook, stirring frequently, until onion is soft.
  • Add turkey, cumin, and 2 teaspoons of chili powder. Cook, stirring frequently, until turkey is cooked through.
  • Add black beans, enchilada sauce, diced tomatoes, lime juice, and cilantro. Mix well. Simmer, uncovered and stirring occasionally, for 15 minutes.
  • Stir cooked quinoa and 2 additional teaspoons of chili powder into turkey mixture. Remove from heat.
  • Cut peppers in half vertically. Use a pairing knife to carefully remove stem and core.
  • Place peppers, skin side down, in a large 9x13 baking dish (you will like need two 9x13 dishes).
  • Divide turkey quinoa mixture among peppers. Pour 1/2 cup water into bottom of each baking dish and cover dish(es) with aluminum foil.
  • Bake for 40-45 minutes, or until peppers are softened. Remove foil and top with cheese. Return to oven and bake for another 3-5 minutes, or until cheese is melted and bubbly.

Notes

I sometimes freeze stuffed peppers. To do this, I do them in a pan without the liquid, and cover the pan with plastic and aluminum foil. I thaw it before I bake it. 

Nutrition

Calories: 258kcal | Carbohydrates: 25g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 105mg | Potassium: 624mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3270IU | Vitamin C: 119.4mg | Calcium: 80mg | Iron: 2.6mg