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Savory Stuffed Mini Peppers - Colorful Bites of Flavor

These Savory Stuffed Mini Peppers are a delightful combination of vibrant mini peppers filled with a savory mixture of ground turkey, quinoa, and spices. Perfect as an appetizer or a main course, these colorful bites are not only visually appealing but also packed with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 lb ground turkey can substitute with ground chicken or beef
  • 1 cup cooked quinoa can use brown rice as an alternative
  • 1 cup black beans drained and rinsed
  • 1 cup corn canned or frozen, thawed
  • 1 tsp cumin for added flavor
  • 1 tsp smoked paprika optional, for smokiness
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
  • 2 tbsp chopped fresh cilantro for garnish
For the Peppers
  • 12 mini sweet peppers halved and seeds removed
For Topping
  • 1 cup shredded cheese cheddar or Monterey Jack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
  2. In a large skillet over medium heat, add the ground turkey and cook until browned, about 5-7 minutes.
  3. Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and black pepper. Mix well and cook for an additional 3-4 minutes until heated through.
  4. Remove the skillet from heat. Using a spoon, fill each halved mini pepper with the turkey and quinoa mixture.
  5. Place the stuffed peppers in the prepared baking dish and sprinkle the shredded cheese on top.
  6. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving.

Notes

Feel free to customize the filling by adding your favorite vegetables or spices. These stuffed mini peppers can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven before serving.