Tomato Basil Stuffed Peppers

Tomato and basil have long been summer companions in Italian-inspired kitchens, and they shine in this hearty stuffed-pepper bake. Sweet bell peppers cradle quinoa, ripe tomatoes, and fragrant basil under a blanket of melted cheese.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 410 cal
• 28g protein
• 32g carbs
• 18g fat
• 7g fiber

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Ingredients

• 4 large bell peppers
• 1 lb ground turkey or plant-based crumbles
• 1 1/2 cups cooked quinoa
• 2 large ripe tomatoes
• 3/4 cup fresh basil leaves
• 1 medium yellow onion
• 3 garlic cloves
• 2 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup fresh corn kernels

Instructions

1. 1Preheat the oven to 400°F. Slice the tops off the bell peppers, remove seeds and membranes, and stand them upright in a baking dish lightly brushed with olive oil.
2. 2Dice the onion and tomatoes; mince the garlic. Roughly chop most of the basil, reserving whole leaves for garnish.
3. 3Heat olive oil in a large skillet over medium heat. Add the onion and cook 4 to 5 minutes until soft and golden at the edges.
4. 4Add the garlic and cook 30 seconds. Crumble in the ground turkey (or plant-based alternative) and cook 6 to 7 minutes, breaking it up, until no longer pink.
5. 5Stir in the tomato paste, diced tomatoes, corn kernels, oregano, salt, and pepper. Simmer 5 minutes until the mixture thickens slightly and smells rich.
6. 6Remove from heat and fold in the cooked quinoa, most of the chopped basil, half the mozzarella, and the Parmesan until everything is evenly mixed.
7. 7Spoon the filling generously into each hollowed pepper, packing it lightly. Top each pepper with the remaining mozzarella.
8. 8Cover the dish loosely with foil and bake 25 minutes. Uncover and bake another 10 to 12 minutes until the peppers are tender, the cheese is melted and bubbly, and the tops are lightly browned.
9. 9Rest 5 minutes out of the oven. Garnish with the reserved fresh basil leaves and serve hot with any pan juices spooned over the top.