Anti Inflammatory Turkey and Quinoa Stuffed Bell Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Anti Inflammatory Turkey and Quinoa Stuffed Bell Peppers

Colorful, hearty, and deeply satisfying, these stuffed peppers are the kind of weeknight dinner that looks impressive but comes together with straightforward pantry staples. The filling layers lean ground turkey with quinoa — a complete protein grain — then brightens everything with diced tomatoes and a generous handful of baby spinach wilted right into the skillet. What makes this dish genuinely work for an anti-inflammatory approach is the spice lineup: turmeric and cumin aren't just there for flavor, they're two of the most well-regarded ingredients in this space, and smoked paprika rounds them out beautifully. Extra virgin olive oil ties the whole thing together, used both to sauté the aromatics and to prep the peppers before roasting. The peppers themselves get a head start in the oven so they turn tender and slightly caramelized at the edges by the time the filling is mounded in — no mushy, waterlogged results. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. This recipe makes four generous servings, so it's ideal for a family dinner or a week of satisfying lunches.

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
2 cups low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth
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For the peppers

4 large bell peppers (any color), halved lengthwise and seeded

For the filling

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
1 tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp ground black pepper
¾ tsp salt
2 cups baby spinach, roughly chopped

For serving

¼ cup fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Combine the quinoa and chicken broth in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
Arrange the pepper halves cut-side up in a 9×13-inch baking dish. Brush the inside of each half with 1 tbsp of the olive oil and season lightly with salt. Add 1/4 cup water to the bottom of the dish, cover tightly with aluminum foil, and roast for 15 minutes, until the peppers are just beginning to soften.

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