Turkey‑Quinoa Stuffed Bell Peppers with Lemon‑Avocado Cream

Bursting with citrus zest and creamy avocado, these turkey‑quinoa stuffed peppers are the ultimate protein‑powered dinner that’s ready in under 35 minutes. The bright bell peppers protect tender turkey and fluffy quinoa inside, while the avocado‑yogurt sauce delivers silky finish and extra protein. Perfect for busy weeknights, this dish stays fresh for a day of meal‑prep magic.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 bell peppers (any color)
• 1 cup uncooked quinoa (cooked yields ~2 cups)
• 1 lb lean ground turkey
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup corn kernels (optional)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder (optional)
• Juice & zest of 1 lemon
• 1 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• Salt & pepper to taste
• 1 avocado, diced (for cream sauce)
• 2 tbsp Greek yogurt (or mayo)
• 1 tbsp lemon juice (for sauce)
• Optional: 1 tbsp capers (for tang)

Instructions

1. 1. Preheat oven to 375°F (190°C). Slice tops of bell peppers, remove seeds and membranes, and set aside. 2. Cook quinoa in 2 cups water per package instructions; fluff with a fork. 3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. 4. Stir in ground turkey, cumin, smoked paprika, chili powder, salt, pepper. Cook until turkey is browned and crumbled. 5. Add diced tomatoes, corn, lemon zest, and cooked quinoa; simmer 5 minutes to meld flavors. 6. Spoon turkey‑quinoa mixture into bell pepper cavities, packing tightly. 7. Place stuffed peppers in a baking dish, cover with foil, and bake 20 minutes. 8. Meanwhile, mix avocado, Greek yogurt, lemon juice, capers, salt, and pepper to create creamy sauce. 9. Remove foil, bake an additional 5 minutes until peppers are tender and tops are lightly browned. 10. Serve hot with a drizzle of avocado cream and a sprinkle of fresh parsley.

Chef's Note

For an extra zing, swirl a splash of hot sauce into the avocado cream just before serving.

Make-Ahead Tips

Assemble and refrigerate stuffed peppers for up to 24 hours. Bake at 375°F for 20 minutes before serving.

Substitutions

Use ground chicken or turkey breast; swap quinoa for brown rice or cauliflower rice for lower carbs.