Healthy Ground Turkey Recipes | Easy & Delicious

Description

Discover healthy ground turkey recipes that are easy, flavorful, and family-friendly. Perfect for weeknight dinners, meal prep, and light comfort food.

Welcome back to the heart of flavor – my kitchen! Today we’re going to do something a little different and travel far, far away. We’re talking sun-drenched shores of the Mediterranean. Our inspiration is Greek, but with a new healthy, 21st-century spin. This is one of my very favorite healthy ground turkey recipes. We’re making stuffed peppers.

It’s such a beautiful dish, when I look at it, it almost seems to dance on the plate. It’s a happy, fun dish that is still packed with every good thing your body could want. Juicy bell peppers, baked to sweetness. Hearty, savory filling of lean ground turkey, fiber-packed quinoa and tomato, and fresh herbs. And of course, melty, gooey cheese on top. Healthy dinner ideas, at last!

In this post, you can learn exactly how to make the best, and the tastiest, healthy stuffed peppers. You will see that this is not only super easy, but a great starting point to build all kinds of easy, healthy, and delicious weeknight meals.

My Thoughts Before Starting

I love a dish that is both humble and a little showy, simple but also complex. Stuffed peppers are that kind of dish for me. I’ve tried variations all over the world, as you probably have too. Think gemista, dolma, and many more. I was inspired by all of them when developing this recipe, but I was also determined to make this a healthy, real-world recipe that you can enjoy every day of the week and not just on the weekends.

I chose ground turkey for that reason. It’s a great, lean protein that takes on the flavors of herbs and spices really well, and when you are being mindful of what you eat it’s really important to enjoy what you are eating, right? It’s lighter than ground beef, but just as satisfying. I can’t wait for you to try them! It’s so easy to make the healthy swaps to traditional meals to make them work for you and your family. One of the best things about cooking is making a dish your own, and that’s exactly what this recipe is all about.

Image Caption: A beautifully styled flat lay of all the ingredients for this healthy ground turkey recipe sits on a marble countertop. Colorful bell peppers in red, yellow and orange are featured, along with a package of lean ground turkey, a bowl of uncooked quinoa, a fresh tomato, onion, garlic and parsley.

Ingredients List

For the Main Dish:

6 medium bell peppers, any color

1 lb (450g) lean ground turkey

1 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup cooked quinoa (or brown rice)

1 (15-oz / 425g) can diced tomatoes, drained

1 tsp dried oregano

1/2 tsp smoked paprika

Salt and black pepper to taste

1 cup shredded low-moisture mozzarella or provolone cheese

Fresh parsley, chopped, for garnish

Image Caption: A four-image collage that tells the story of the key steps in preparing the peppers. The top-left photo shows the ground turkey and onions in a skillet as they brown. The next photo to the right shows the fully cooked turkey mixture being combined with quinoa and tomatoes in a large bowl. The bottom-left image is hands spooning this mixture into hollowed out bell peppers. The final bottom-right image is the peppers on a baking dish before they go in the oven.

Step-by-Step Instructions

Prepare the Peppers: Preheat oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a large baking dish. Drizzle lightly with olive oil and a pinch of salt. Bake for 15 minutes to soften them slightly.

Cook the Turkey: While the peppers are pre-baking, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the ground turkey and cook, breaking it up with a spoon, until browned and no longer pink. Add the minced garlic and cook for another minute until fragrant. Drain off any excess fat.

Create the Filling: To the skillet with the turkey, add the cooked quinoa, drained diced tomatoes, dried oregano, and smoked paprika. Season with salt and pepper. Stir everything together until well combined, and cook for 2-3 minutes to allow the flavors to meld.

Stuff the Peppers: Carefully remove the pre-baked peppers from the oven. Spoon the turkey and quinoa mixture evenly into each pepper half, packing it in gently.

Bake: Pour about 1/4 cup of water into the bottom of the baking dish to create steam and prevent the peppers from sticking. Top each stuffed pepper with a generous sprinkle of shredded cheese.

Final Bake & Serve: Bake for another 15-20 minutes, or until the peppers are tender and the cheese is melted, bubbly and slightly golden. Garnish with fresh chopped parsley before serving.

Nutrition Facts (per stuffed pepper half)

Calories 280 kcal
Protein 25 g
Fat 12 g
Carbohydrates 18 g

My Tips & Tricks

Make it Low-Carb: For a low-carb version, this is easy as can be. Just replace the quinoa with an equal amount of riced cauliflower. Add the riced cauliflower to the skillet with the turkey for the last 3-4 minutes, just to soften it a bit.

The Secret to Tender Peppers: It may seem like a small thing, but that first 15 minute pre-bake is a game-changer. It ensures that the peppers are perfectly tender and cooked through, at the same time the filling is piping hot and the cheese is melty and gooey. It’s not optional!

Boost The Veggies: This is a great recipe to use up any extra vegetables. Add finely chopped zucchini, mushrooms, or spinach to the turkey mixture as it’s cooking for an easy boost of vegetables.

Meal Prep Perfection: This is such a great meal prep dish because it works either way. You can either fully cook it, let it cool, and store in airtight containers for up to 4 days, or you can fully prepare it, without baking, store it covered in the fridge for up to 2 days, then bake when you’re ready to eat.

Cheese Variations: I like mozzarella for a nice, melty topping, but you could try any shredded cheese you like. For a salty, tangy bite after baking, sprinkle on a little feta. Or, for more cheesiness, try a combination of cheddar and Monterey Jack.

Conclusion

And that is all it takes for a simple, stunningly beautiful, and incredibly healthy ground turkey recipe. I hope you loved this culinary journey around the Mediterranean. It’s always great to bring a little bit of that sun and flavor into your home, right? I hope it inspires you to continue to create more color and creativity in your eating habits. Enjoy every moment in the kitchen!

Image Caption: The final dish is a picture of color and texture. Six halves of a baked stuffed pepper are arranged in a white ceramic baking dish, their tops cheesy, golden-brown and slightly bubbly. A pepper in the foreground is cut open to display the hearty and delicious ground turkey and quinoa filling, all garnished with a sprinkle of fresh green parsley.

FAQ Section

Can I make these stuffed peppers ahead of time?
Absolutely! This is a great meal-prep recipe. You can either fully cook, let cool, and store in airtight containers for up to 4 days, or you can fully prepare it without baking, store it covered in the fridge for up to 2 days, then bake when you’re ready to eat.

Can I freeze stuffed peppers?
Yes! It’s best to freeze them after they are fully cooked and cooled. Place in a freezer-safe container or baking dish. They can be frozen for up to 3 months. To reheat, let thaw in the refrigerator overnight and then bake at 350°F (175°C) until warmed through.

What are some other grains I can use besides quinoa?
This recipe is really flexible. You can easily sub the quinoa for brown rice, farro, couscous, or even barley. Just make sure the grain is fully cooked before you add it to the turkey mixture.