Moroccan-Spiced Turkey & Quinoa Stuffed Bell Peppers

These vibrant bell peppers are filled with a fragrant blend of lean ground turkey, protein-rich quinoa, and warm Moroccan spices. Quick to prepare yet packed with complex flavors, this recipe delivers restaurant-quality nutrition in under 40 minutes. The creamy feta topping creates the perfect contrast to the smoky paprika and aromatic cumin.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 large bell peppers (red/yellow mix)
• 1 lb lean ground turkey (93% lean)
• 1 cup cooked quinoa
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1 tbsp harissa paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp olive oil
• Salt & pepper to taste

Instructions

1. Preheat oven to 400°F. Cut tops off bell peppers and remove seeds.
2. Heat olive oil in skillet over medium-high. Sauté garlic 30 seconds until fragrant.
3. Add ground turkey, breaking apart with spatula. Cook 5-7 minutes until browned.
4. Stir in cumin, paprika, cinnamon, harissa, salt, and pepper.
5. Fold in cooked quinoa, spinach, and chicken broth. Cook 2 minutes until spinach wilts.
6. Stand peppers upright in baking dish. Fill with turkey-quinoa mixture.
7. Bake 15 minutes. Remove from oven and top with feta cheese.
8. Return to oven for 5 minutes until cheese softens and peppers slightly blister.
9. Optional: Broil 1-2 minutes for golden cheese edges.
10. Serve warm with extra harissa drizzle.

Chef's Note

For extra creamy texture, mix 2 tbsp Greek yogurt into feta topping. Toast quinoa before cooking for nuttier flavor.

Make-Ahead Tips

Store unfilled peppers and filling separately for up to 24 hours. Assemble before baking.

Substitutions

Ground chicken or lentils for turkey • Goat cheese instead of feta • Couscous for quinoa