Turkey Chorizo Stuffed Peppers
This Turkey Chorizo Stuffed Peppers recipe is bursting with smoky, spicy flavor and wholesome ingredients for a hearty, colorful, and nutritious dinner.
Servings: 4 servings
Ingredients
- 4 large bell peppers (any color you prefer—red, yellow, orange, or green)
- 1 pound turkey chorizo (ensure it’s made with halal turkey or your preferred lean turkey variety)
- 1 cup cooked quinoa (about ⅓ cup dry quinoa)
- 1 cup black beans drained and rinsed
- 1 cup corn (fresh or frozen works great)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 cup shredded cheese (cheddar or Monterey Jack for melty goodness)
- to taste salt and freshly ground black pepper
- to garnish fresh cilantro
Instructions
Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice the tops off each pepper and gently remove the seeds and membranes inside. Set the hollow peppers aside.
Cook the Turkey Chorizo
- Heat a large skillet over medium heat. Add the turkey chorizo and cook, breaking it apart with a spatula, until browned and cooked through, about 6–8 minutes. Drain any excess liquid if needed.
Combine the Filling
- In a mixing bowl, combine the cooked turkey chorizo, cooked quinoa, black beans, corn, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well until evenly distributed.
Stuff the Peppers
- Fill each bell pepper generously with the turkey chorizo mixture. Press the filling down slightly to pack it in, but don’t overstuff. Place the stuffed peppers upright in your baking dish.
Bake the Peppers
- Cover the baking dish with foil and bake in the oven for 30 minutes. Remove the foil and sprinkle shredded cheese on top of each pepper. Return to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
- Remove the stuffed peppers from the oven and let cool for a few minutes. Garnish with fresh cilantro leaves before serving.
Equipment
- Large skillet
- Baking dish
- Mixing bowl
- Sharp Knife
- Spoon
- Measuring cups and spoons
Notes
- Choose bell peppers that stand upright well to avoid spilling the filling during baking.
- Cooking quinoa ahead of time saves preparation steps.
- Add a pinch of chipotle powder or drizzle smoked hot sauce for extra smoky flavor.
- Leftover filling can be used as a protein-packed topping for salads or baked potatoes.
- These peppers reheat well in microwave or oven; cover with foil to prevent drying.
