Turkey and Quinoa Stuffed Bell Peppers
Whether you're meal prepping for the week or preparing a family dinner, these stuffed peppers are an easy, flavorful way to enjoy a balanced meal. Plus, they’re customizable to fit your dietary needs, making them a versatile addition to your recipe rotation.
Equipment
- Cutting board
- Sharp Knife
- Large Skillet or Pan
- Baking Dish or Sheet Pan
- Spoon or Scoop
- Measuring cups and spoons
- Pot for Cooking Quinoa
- Aluminum Foil optional
- Oven Mitts or Pot Holders
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
Instructions
Prep the Peppers
- Preheat your oven to 375°F (190°C).
- Rinse the bell peppers under cold water and pat them dry.
- Slice the tops off each pepper — about ½ inch down — and remove the seeds and membranes with your fingers or a small spoon.
- 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).
- 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.
Cook the Quinoa (If not already cooked)
- Rinse ½ cup dry quinoa under cold water in a fine-mesh sieve to remove bitterness.
- Combine the rinsed quinoa with 1 cup water (or broth for extra flavor) in a small saucepan and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
- 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.
Cook the Turkey Filling
- Heat your large skillet over medium heat and add a drizzle of oil (about 1 tablespoon).
- Add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Stir in the minced garlic and cook 30–45 seconds until fragrant.
- Add the ground turkey, breaking it up with a spatula. Cook until no longer pink and lightly browned (about 6–8 minutes).
- Drain any excess liquid if the turkey released a lot of moisture.
- 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.
- 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.
Stuff the Peppers
- Spoon the turkey-quinoa mixture into each pepper, pressing gently so the filling is snug but not overflowing.
- Leave a little room at the top — the filling will settle as it heats.
- 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.
- 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).
Bake
- Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake uncovered for an additional 10–15 minutes, or until the peppers are tender and the filling is heated through.
- 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.
Rest, Garnish & Serve
- 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.
- Garnish with chopped fresh parsley or cilantro, a squeeze of lemon, or a drizzle of plain yogurt for tang.
- Serve the peppers whole or sliced in half; they pair nicely with a simple green salad or extra roasted veggies.
Notes
Nutritional Value (per serving, approximate):
- Calories: 320 kcal
- Protein: 28 g
- Carbohydrates: 25 g
- Dietary Fiber: 5 g
- Sugars: 6 g
- Fat: 12 g
- Saturated Fat: 4 g
- Sodium: 550 mg
- Cholesterol: 70 mg