Turkey and Quinoa Stuffed Bell Peppers

Bell peppers have a way of making any dinner feel colorful and inviting, and this version filled with seasoned turkey and fluffy quinoa is one of those classic dishes that never disappoints. It’s hearty, wholesome, and easy to make on a busy weeknight without feeling rushed or complicated. Everything bakes together until the peppers are tender and the filling is perfectly cozy.

These stuffed bell peppers come together with simple ingredients but feel like something special. The combination of ground turkey, tomatoes, spices, and cooked quinoa gives each bite a rich and satisfying balance. It’s the kind of meal that fills your kitchen with warmth even before it hits the table.

This post contains affiliate links and I may earn a small commission when you click on the link at no additional cost to you. As an Amazon Affiliate, I earn from qualifying purchases, thank you.

What I love most about turkey stuffed peppers is how flexible they are. You can sneak in extra veggies, switch up your seasonings, or make them as mild or bold as you want. They’re great for meal prep too — they reheat beautifully and hold up well for lunches throughout the week.

Whether you’re cooking for your family, meal-prepping for yourself, or wanting something nourishing that still tastes indulgent, these ground turkey stuffed bell peppers fit perfectly into your rotation. It’s a simple, feel-good meal that brings comfort and plenty of flavor with very little fuss.

Why You’ll Love It

• The flavors melt together beautifully. The tender peppers, seasoned turkey, and fluffy quinoa create a delicious balance of textures and richness without ever feeling heavy.
• It’s a wholesome meal without extra effort. You get lean protein, veggies, and grains all in one dish — no need to prep extra sides unless you want to.
• Perfect for leftovers and meal prep. These peppers hold their shape, reheat well, and taste just as good the next day, making your weekly meals so much easier.
• Customizable to fit your cravings. Add more spice, mix in cheese, or toss in extra veggies — the base is simple, so you can make it your own every time.
• Feels comforting yet fresh. It has all the warmth of classic dishes but with lighter ingredients that leave you satisfied, not stuffed.

Ingredients

For the Peppers

• 4 large bell peppers (any color), tops sliced off + seeds removed

For the Filling

• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded cheese (optional, for topping)

Ingredient Notes

• Bell peppers: Choose ones that stand up on their own — it makes stuffing and baking them so much easier.
• Ground turkey: I usually go for lean turkey, but not too lean. The 93% variety keeps things juicy without being oily.
• Quinoa: Pre-cooked quinoa works perfectly. I often use a tri-color mix because it adds extra bite and looks pretty in the filling.
• Diced tomatoes: Don’t skip this! They bring moisture and brightness that ties the whole filling together.
• Smoked paprika: Adds a subtle warmth that makes the peppers taste deeper and more layered. A small amount goes a long way.
• Cheese: Totally optional, but a little melted cheese on top makes everything extra cozy. Use your favorite — Monterey Jack, mozzarella, cheddar — they all work.

Kitchen Equipment Needed

1. Cutting Board & Sharp Knife: For slicing the tops off the peppers and chopping the onion and garlic.
2. Large Skillet or Pan: A large skillet or pan for browning the turkey and sautéing the aromatics. I love using a nonstick skillet here — it keeps cleanup super easy.
3. Baking Dish or Sheet Pan: A simple 9×13 works well and holds the peppers upright while they bake.
4. Spoon or Scoop: A spoon or scoop will help you easily stuff the bell peppers without making a mess.
5. Measuring Cups and Spoons: Keeps the seasonings balanced so every bite tastes just right.
6. Aluminum Foil (Optional): Helpful if you want the peppers extra tender — you can cover the dish for part of the baking time.
7. Oven Mitts or Pot Holders: Always use oven mitts or pot holders to handle hot pans or baking dishes when taking the stuffed peppers out of the oven.

Instructions

1. Prep the Peppers

1. Preheat your oven to 375°F (190°C).
2. Rinse the bell peppers under cold water and pat them dry.
3. Slice the tops off each pepper — about ½ inch down — and remove the seeds and membranes with your fingers or a small spoon.
4. If the bottom of a pepper is uneven and it won’t stand upright, carefully shave a thin slice from the base to level it (don’t cut so much that you make a hole).
5. Arrange the peppers upright in your baking dish so they’re snug but not squished.

Pro tip: If you like extra-tender peppers, roast them cut-side down on a sheet for 8–10 minutes before stuffing. It softens them slightly and speeds up baking.

---

2. Cook the Quinoa (If not already cooked)

1. Rinse ½ cup dry quinoa under cold water in a fine-mesh sieve to remove bitterness.
2. Combine the rinsed quinoa with 1 cup water (or broth for extra flavor) in a small saucepan and bring to a boil.
3. Reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
4. Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Pro tip: Use broth instead of water for cooking quinoa — it adds a savory depth that plays beautifully with the turkey.

---

3. Cook the Turkey Filling

1. Heat your large skillet over medium heat and add a drizzle of oil (about 1 tablespoon).
2. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
3. Stir in the minced garlic and cook 30–45 seconds until fragrant.
4. Add the ground turkey, breaking it up with a spatula. Cook until no longer pink and lightly browned (about 6–8 minutes).
5. Drain any excess liquid if the turkey released a lot of moisture.
6. Stir in the drained diced tomatoes, cooked quinoa, chili powder, smoked paprika, Italian seasoning, salt, and pepper. Cook 2–3 minutes so the flavors meld.
7. Taste and adjust seasonings — add a pinch more salt, a squeeze of lemon, or a dash of hot sauce if you want more brightness or heat.

Pro tip (key step): Break the turkey into small crumbles while it browns so you get even texture throughout the filling.

---

4. Stuff the Peppers

1. Spoon the turkey-quinoa mixture into each pepper, pressing gently so the filling is snug but not overflowing.
2. Leave a little room at the top — the filling will settle as it heats.
3. If using cheese, sprinkle a handful on top of each filled pepper now or wait until the last 10 minutes of baking for a melty finish.
4. Pour about ¼ cup of water or broth into the bottom of the baking dish to keep things moist during baking (this also helps steam the peppers).

---

5. Bake

1. Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake uncovered for an additional 10–15 minutes, or until the peppers are tender and the filling is heated through.
3. If you didn’t add cheese earlier, put it on now and return to the oven for 5 minutes until melted and bubbly.

Pro tip: Test doneness by poking the side of a pepper with a fork — it should be tender but still hold its shape.

---

6. Rest, Garnish & Serve

1. Remove the baking dish from the oven and let the peppers rest for 5 minutes — this helps the filling set so it won’t spill out when you cut into it.
2. Garnish with chopped fresh parsley or cilantro, a squeeze of lemon, or a drizzle of plain yogurt for tang.
3. Serve the peppers whole or sliced in half; they pair nicely with a simple green salad or extra roasted veggies.

Tips and Tricks for Success

• Pack the filling gently. Overstuffing can cause the peppers to split, so press just enough to keep everything snug.
• Add moisture to the baking dish. A splash of broth or water at the bottom keeps the peppers tender and prevents the edges from drying out.
• Taste the filling before stuffing. This is your chance to adjust spices, add heat, or brighten with lemon juice.
• Par-roast for softer peppers. If you like very tender peppers, roast them for a few minutes before filling — it makes a noticeable difference.
• Use foil strategically. Covering the dish early on helps steam the peppers, and uncovering at the end adds a nice finish.

See Also >>>> Marry Me Chicken Pasta

Ingredient Substitutions and Variations

• Swap the quinoa: Use cooked rice, couscous, cauliflower rice, or farro for a different texture.
• Change the protein: Ground chicken, beef, or even crumbled tofu all work beautifully.
• Add extra veggies: Spinach, zucchini, mushrooms, or shredded carrots blend into the filling without changing the flavor too much.
• Use different seasonings: Try taco seasoning, Cajun spice, curry powder, or a Mediterranean blend depending on your vibe.
• Go cheesy: Mix shredded cheddar, Monterey Jack, or mozzarella right into the filling for a creamier, gooey interior.
• Make it spicy: Add diced jalapeños, red pepper flakes, or a splash of your favorite hot sauce to the turkey mixture.

Related Post >>>>> Mongolian Ground Beef Noodles

Serving Suggestions

• I love serving these turkey stuffed peppers with a simple green salad and a drizzle of lemon vinaigrette — it keeps the meal light and fresh.
• Pair them with roasted sweet potatoes or a baked potato for a hearty, comforting dinner.
• Spoon a dollop of Greek yogurt or sour cream on top for extra creaminess and tang.
• Serve alongside steamed broccoli or green beans for a colorful, nutrient-packed plate.
• For a cozy weeknight, enjoy them with warm crusty bread to soak up any extra juices from the filling.

Storage and Reheating Instructions

• Refrigerate: Store leftover stuffed peppers in an airtight container for up to 4 days.
• Freeze: Wrap individually or place in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat in oven: Cover with foil and bake at 350°F (175°C) for 15–20 minutes until heated through.
• Reheat in microwave: Place a pepper on a microwave-safe plate, cover loosely, and heat 1–2 minutes at a time until warm.
• Tip: If reheating from frozen, add a splash of water or broth to prevent the filling from drying out.

See Also >>>> Cajun Shrimp Recipe

Frequently Asked Questions

Can I use other types of bell peppers?

Absolutely! Red, yellow, orange, or even green peppers all work. Red and yellow tend to be sweeter, while green has a slightly more bitter edge.

Can I make these ahead of time?

Yes! You can prep the filling and stuff the peppers a day ahead. Keep them covered in the fridge and bake just before serving.

Can I make this recipe vegetarian?

Definitely. Swap the ground turkey for lentils, black beans, or crumbled tofu — the quinoa keeps it hearty and filling.

How do I prevent the peppers from getting soggy?

Par-roasting the peppers for a few minutes before stuffing or adding a little broth to the baking dish helps keep them tender but firm.

Can I freeze stuffed peppers?

Yes! Freeze individually wrapped or in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.

Can I add more spices for heat?

Of course! Red pepper flakes, jalapeños, or hot sauce can easily be added to the filling to suit your taste.

Did you try this recipe? Let me know in the comments how it turned out!