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Healthy Spicy Ground Turkey Stuffed Peppers with Salad

Author: Maika
Enjoy Caribbean flavors with habanero chilies and adobo-seasoned ground turkey and quinoa stuffed with red bell pepper and poblano peppers topped with creamy pepper jack cheese, served with a refreshingly simple and surprisingly complimenting salad of salsa verde sauce with mixed greens, red onions, and crunchy radishes.
Prep Time10 minutes
Cook Time12 minutes
Total Time57 minutes
Servings 4 servings
Course: Poultry
Cuisine: American, Caribbean, South American, Spanish
Keyword: Bake, Baking Dish, Beginner, Brunch, Cheese, Dinner, Easy, Egg-Free, Gluten-Free, Habanero Peppers, Healthy, Lunch, Main Meal, Meal Prep, Pollotarian, Spicy, Spring, Summer, Turkey
Calories: 509kcal

Ingredients

For the Stuffed Peppers

  • 4 medium tri-color bell peppers or poblanos, halved vertically and seeds removed
  • 1 tablespoon olive oil
  • 1 medium red onion finely chopped
  • 3 cloves garlic minced
  • 1 pound ground turkey
  • 3 cups cooked quinoa
  • 1 habanero pepper finely chopped (adjust to taste)
  • 1 tablespoon adobo seasoning
  • Salt and pepper to taste
  • 1 cup shredded pepper jack cheese freshly shredded

For the Mixed Greens Salad

  • 4 cups mixed greens e.g., arugula, spinach, and lettuce
  • ½ red onion thinly sliced
  • 4 radishes thinly sliced
  • ½ cup salsa verde store-bought or homemade

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Important: Before starting the recipe, ensure you already have the cooked quinoa or are starting it.
  • Prepare the Stuffed Peppers: Preheat the oven to 375 degrees Fahrenheit. Then, heat the olive oil in a large skillet over medium heat. Add the chopped red onion and minced garlic, sauteing until fragrant and translucent, about 2 to 3 minutes.
  • Add the ground turkey to the skillet and cook until browned, breaking it up with the cooking utensil as it cooks, about 7 to 10 minutes. Then, stir in the cooked quinoa, chopped habanero peppers, adobo seasoning, salt, and pepper. Cook for an additional 3 to 4 minutes, ensuring everything is well combined and heated through.
  • Remove the skillet from heat and let the mixture cool slightly.
  • Stuff and Bake the Peppers: Arrange the halved red bell peppers in a 13 by 9-inch baking dish. Spoon the turkey-quinoa mixture evenly into each pepper half. Then, cover the skillet with aluminum foil and bake in the oven for 25 minutes.
  • Add Cheese Topping: Remove the foil and sprinkle the shredded pepper jack cheese over the stuffed peppers. Then, return the skillet to the oven and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly. While the stuffed peppers bake, make the salad.
  • Prepare the Mixed Greens Salad: Combine the mixed greens, sliced red onion, and radishes in a mixing bowl. Then, drizzle the salsa verde over the salad and toss to combine.
  • Serve: Place a bed of the mixed greens salad on each plate. Then, top each salad with two stuffed red bell pepper halves and serve immediately.

Video

Notes

Reduce Prep Time - Place red onion chunks, whole garlic cloves, and seeded habanero pepper in a food chopper for faster prep.

Nutrition

Calories: 509kcal | Carbohydrates: 46g | Protein: 42g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 88mg | Sodium: 460mg | Potassium: 1084mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4634IU | Vitamin C: 171mg | Calcium: 268mg | Iron: 4mg
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