Southwest Stuffed mini-Sweet Peppers {with Quinoa & Italian Turkey Sausage}
Prep time
Cook time
Total time
Recipe type: Entree, Appetizer
Serves: 6
  • 1 (2 lb.) bag baby sweet peppers
  • 2 Tbl. olive oil
  • 1 lb. ground turkey or ground beef
  • 2 Jennie-O Hot Italian sausages, optional
  • 1 cup uncooked Quinoa (or rice or couscous), about 2½ cups cooked
  • 1 onion, diced
  • 1 carrot, shredded
  • 2 garlic cloves, minced
  • 2 scallions, thin sliced
  • 1½ tsp. ground cumin
  • 1 tsp. ground oregano
  • 1 tsp. chipotle chili powder
  • ½ tsp. dried coriander
  • ¼ tsp. cayenne pepper, or more according to taste
  • 1 tsp. salt, adjust according to taste
  • 1 (3 oz.) can diced mild green chilies
  • 1½ cups frozen corn kernels
  • 1 (14.5 oz.) can diced tomatoes
  • 1 cup shredded cheese, shredded (such as Monteray Jack, Pepper Jack, or Cheddar), plus ½ cup for topping
  • ½ cup fresh cilantro leaves, chopped
  • ½ cup sour cream
  • Fresh cilantro leaves
  1. Preheat oven to 350 degrees.
  2. For mini-Peppers, slice one side off and remove seeds. Blanch in large pot of salted boiling water for 4-5 minutes until just slightly softened. Remove from water and drain on paper towels.
  3. Add quinoa, onion, and carrot to 2 cups boiling water. Stir and reduce heat to low and cover. Cook 15 – 20 minutes, stirring at 5 minute intervals until liquid is absorbed and quinoa is tender. Add additional liquid ¼ cup at a time if necessary.
  4. In a large skillet, heat olive oil and brown meat. Add garlic, scallions, and seasoning and cook for an additional minute. Stir in chilies, corn and diced tomatoes and bring to a boil, stirring to incorporate. Remove mixture from heat and stir in cooked quinoa, 1 cup shredded cheese, and fresh cilantro. Adjust seasoning. Then fill peppers with mixture and arrange in a shallow baking dish. Sprinkle with shredded cheese and bake for about 30 minutes.
  5. Serve with sour cream and fresh cilantro leaves.
Recipe by Lemony Thyme at