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Happy Monday friends! Look at me, blogging three weeks in a row! Woo-hoo! Who know’s how long this blogging spree will last, but I can tell you this, I’ve been feeling super inspired recently! I’ve already written a few more posts for you guys and I can’t wait to share them.
For Mother’s Day my husband and kids bought me this fantastic food photography light booth and it has really inspired me to create more recipes to share on my blog and in my meal plans. You can never have too many healthy recipes, am I right? Hopefully, this will be the start of something yummy.
One of my all time favorite foods is chile rellenos aka stuffed peppers. Typically, this dish is made with pablano peppers and cheese, but there are many tex-mex versions today that include beef, cheese, potatoes, and more.
Today’s recipe is my healthy take on an old time favorite with a few extra veggies mixed in because well, we all need 5 servings a day!
What You’ll Need
Ingredients for Stuffed Bell Peppers:
- 2 bell peppers, halved and seeds removed
- ½ cup quinoa, cooked
- ½ lb ground lean turkey breast
- 1 (15 oz) can crushed tomatoes
- 1 cup pepper jack cheese, shredded
- ¼ cup onion, chopped
- 2 tbsp garlic, minced
- 1 tbsp cumin
- 1 tbsp Mrs. Dash Southwest spice blend
Ingredients for the Salad:
- 2 cups green leaf lettuce, chopped
- 1 cup baby spinach
- ¼ cup shredded carrot
- 8 radishes, sliced
- ½ cucumber, sliced
Ingredient Tips:
- You can use any color of bell peppers, but red or yellow are the sweetest.
- No quinoa? Swap with brown rice or cauliflower rice.
- Mrs. Dash Southwest can be substituted with taco seasoning or a mix of chili powder, paprika, and garlic powder.
How to Make Stuffed Bell Pepper Salad
This recipe is surprisingly easy to put together and makes for a visually stunning plate. Here’s a quick summary:
- Cook quinoa and set aside.
- Brown the turkey with onions and garlic. Add crushed tomatoes and spices.
- Mix in quinoa and stuff into bell pepper halves
- Top with cheese and bake until bubbly.
- Assemble the salad while peppers are baking.
- Serve the warm stuffed pepper over the fresh salad base.
Variations
- Vegetarian: Replace turkey with black beans, lentils, or tempeh.
- Low-Dairy: Use dairy-free shredded cheese or skip the cheese altogether.
- Spicier: Add diced jalapeños to the filling or use spicy cheese.
- Kid-Friendly: Use mild cheddar instead of pepper jack and serve the salad on the side.
FAQs
Can I use ground chicken instead of turkey?
Yes! Ground chicken is a great alternative and works just as well with the spice blend.
Can I make this gluten-free?
It already is! Just double-check your spice blends to ensure no hidden gluten.
Can I meal prep this recipe?
Absolutely. See below for how to store and reheat.
How to Store, Reheat, or Make Ahead
- Storage: Store stuffed peppers in an airtight container for up to 4 days. Keep the salad separate to maintain freshness.
- Reheat: Microwave the peppers for 2 minutes or warm in the oven at 350°F for 10–15 minutes. Assemble with fresh salad just before serving.
- Make Ahead: Cook the filling and prep the salad in advance. Assemble and bake the peppers when ready to eat!
What to Serve With Stuffed Bell Pepper Salad
This dish is a meal on its own, but if you want to round it out, try pairing with:
- A light vinaigrette or creamy avocado dressing
- Roasted sweet potatoes or plantain chips
- A citrusy fruit salad or a side of grilled pineapple
Other Healthy Recipes to Try
Looking for more nutrient-packed meals like this Stuffed Bell Pepper Salad?
Let me know what your favorite tex-mex dish is down in the comments below!
Stuffed Bell Pepper Salad
Ingredients
For the Peppers
- 2 bell peppers
- 1/2 cup quinoa
- 1/2 lb ground lean turkey breast
- 1 15 oz can crushed tomato
- 1 cup pepper jack cheese shredded
- 1/4 cup onion chopped
- 2 tbsp garlic minced
- 1 tbsp cumin
- 1 tbsp Mrs. Dash southwest spice
For the Salad
- 2 cup chopped green leaf lettuce
- 1 cup baby spinach
- 1/4 cup shredded carrot
- 8 radishes sliced
- 1/2 cucumber sliced
Instructions
Prep
- Preheat oven the 350 degrees
- Rinse and chop lettuce, spinach, carrot, radishes, cucumber and combine in serving bowls.
- Cut bell peppers in half and scoop out all ribs and seeds. Place peppers on a baking sheet.
Make
- Place quinoa in a medium saucepan with 1/2 cups water and bring to a fast simmer.
- Cover with lid. Reduce heat to maintain a low simmer and cook for 17-20 minutes.
- While Quinoa is cooking, add garlic and onion to large skillet with a splash of olive oil and brown over medium-high heat until onion is translucent.
- Add ground turkey to skillet and season with southwest spice and cumin. Cook until meat is completely browned.
- Simmer for 10-15 minutes.
- Once quinoa is fully cooked, combine with browned turkey meat in large skillet and add crushed tomato.
- Fill bell pepper halves with quinoa/turkey mixture.
- Cook in oven for 10-15 minutes. Adding cheese for the last 5 minutes.
- Remove bell peppers from over and let look enough to handle.
- Place cooked bell pepper atop salad and drizzle with dressing of choice.
This Post Has 2 Comments
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