Turkey Sausage Stuffed Peppers Recipe

These healthier stuffed peppers swap the usual rice for protein-packed quinoa, turkey sausage, and zucchini for an Italian-inspired all-in-one dinner that the whole family will love.

Course Main Course

Cuisine Mediterranean

Keyword stuffed peppers

Prep Time 10

Cook Time 35

Total Time 45

Servings makes 6 peppers

Calories 382kcal

Ingredients

6 bell peppers (any color)
Kosher salt and freshly ground black pepper , to taste
2 medium zucchini , spiralized or diced (about 4 cups)
2 tablespoons olive oil divided
1 pound ground turkey
4 cloves garlic , minced or pressed
½ teaspoon dried fennel seed , crushed
⅛ teaspoon crushed red pepper flakes
1 cup chopped yellow onion
1 cup crushed tomatoes (or tomato sauce)
4 cups cooked quinoa
½ cup grated Parmesan cheese , plus more for garnish
¼ cup chopped fresh basil

Instructions

Preheat the oven to 375°F.
Par-cook the peppers. Remove the stems and core the bell peppers, removing all of the seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Microwave for 5 to 7 minutes or until they start to soften. Remove and set aside.
Sauté the zucchini. Spiralize or dice the zucchini. Heat 1 tablespoons of the olive oil in a large skillet over medium high heat. Add the zucchini and season with a sprinkle of kosher salt. Toss the zucchini and cook until it just begins to soften, about 2 minutes, then transfer to a bowl and set aside.
Brown the turkey sausage. In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher salt and freshly ground black pepper. Cook for about 5 minutes or until cooked almost through, stirring often.
Finish the filling. Add the onion and continue to cook until the onion softens. Stir in the crushed tomatoes and cook for another minute. Remove from the heat and stir in the quinoa and zucchini. Toss with the Parmesan cheese and the fresh basil and season to taste.
Stuff the peppers, then bake. Transfer the peppers to a 3-quart baking dish and fill them with the sausage and quinoa mixture. Sprinkle the tops with more Parmesan cheese if desired, and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.

Notes

Choose firm, glossy bell peppers that are wide at the top and at the base so the peppers will easily stand on their own when stuffed.

Nutrition