Anti Inflammatory Italian Stuffed Peppers with Turkey and Quinoa

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Italian Stuffed Peppers with Turkey and Quinoa

Colorful bell peppers packed with a savory turkey and quinoa filling make for a dinner that feels indulgent but works hard for your body at the same time. Extra virgin olive oil, garlic, and a lineup of Italian herbs bring serious depth of flavor, while a half teaspoon of ground turmeric quietly does its anti-inflammatory thing in the background without tasting medicinal at all. Lean ground turkey keeps the protein high and the saturated fat low, and quinoa adds a hearty, nutty texture that holds the filling together beautifully. Diced tomatoes and tomato paste give the whole mixture a rich, saucy quality that soaks right into the peppers as they bake low and slow in the oven. The broth poured into the baking dish steams the peppers from below, so you get that perfectly tender bite without any mushiness. A scatter of fresh parsley at the end brightens everything up and makes the dish look as good as it tastes. This one serves four and is the kind of meal that reheats like a dream, making it a smart choice for weeknight meal prep.

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Ingredients

4 servings

For the filling

½ cup quinoa, rinsed
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1 cup low-sodium chicken broth
2 tbsp extra virgin olive oil, divided
1 lb ground turkey
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp ground turmeric
½ tsp salt
¼ tsp black pepper

For the peppers

4 large bell peppers (any color), halved lengthwise and seeded
½ cup low-sodium chicken broth

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Combine the quinoa and 1 cup chicken broth in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a bowl and set aside.

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