A Nutritious and Delicious Meal in a Colorful Package
Kitchies! Let me tell you about a recipe that’s as satisfying to look at as it is to eat: Turkey and Quinoa Stuffed Peppers. These little edible bowls are the perfect combination of hearty and healthy. Each bell pepper is filled with lean turkey, fluffy quinoa, and a flavorful medley of spices and vegetables, then baked to perfection.
This dish is one of those rare gems that checks all the boxes: easy to make, bursting with flavor, and oh-so-good for you. It’s a weeknight go-to in my kitchen when I want something wholesome but don’t have hours to spend cooking. The best part? They’re super versatile—feel free to customize with your favorite veggies or spices!
Stuffed peppers are a wonderful way to sneak in extra nutrients for the whole family while keeping things exciting on the plate. Trust me, once you try this, it’ll become a regular in your dinner rotation!
Recipe Highlights
- High protein and nutrient-packed
- Gluten-free
- Easy to prepare and customizable
Family Favorite
These stuffed peppers became a hit in my home the first time I served them. My kids loved how they each got their “own” little pepper, and my husband appreciated the satisfying combination of flavors and textures. They’re fun to eat, easy to portion, and reheatable for quick leftovers.
Why These Turkey and Quinoa Stuffed Peppers?
- Lean and healthy: Packed with lean turkey and protein-rich quinoa.
- Flavorful: A perfect balance of savory spices and fresh veggies.
- Great for meal prep: Easy to make ahead and reheat.
Cuisine: American
Tips for Perfect Stuffed Peppers
- Pre-cook the peppers: If you like softer peppers, steam or microwave them for a few minutes before stuffing.
- Even cooking: Arrange the peppers snugly in the baking dish so they stay upright.
- Double the recipe: These freeze wonderfully for a quick future meal.
Substitutions and Variations
- Meatless option: Substitute turkey with black beans or lentils.
- Spice it up: Add jalapeños or a pinch of red pepper flakes for heat.
- Cheese alternatives: Use feta or a plant-based cheese for variety.
Make a Healthier Version
- Use low-fat ground turkey or chicken.
- Skip the cheese or use a small amount of a low-fat variety.
- Add more veggies like spinach or zucchini to the filling.
Closing
And there you have it! These Healthy Turkey and Quinoa Stuffed Peppers are a perfect example of how nutritious and delicious can go hand-in-hand. They’re great for a family meal, a dinner party, or meal prep for the week ahead. Let us know how you like them, and don’t forget to explore our other healthy dinner ideas!
Frequently Asked Questions
1. Can I freeze stuffed peppers?
Yes! Assemble them but don’t bake. Freeze in an airtight container, then bake straight from frozen, adding 10–15 minutes to the cooking time.
2. Can I use brown rice instead of quinoa?
Absolutely! Cooked brown rice works just as well.
3. What’s the best way to reheat stuffed peppers?
Reheat in the oven at 350°F (175°C) for about 15 minutes or microwave until heated through.
4. Can I use ground beef instead of turkey?
Of course! Ground chicken or beef are great substitutes.
5. How do I make them dairy-free?
Skip the cheese or use a plant-based alternative.
6. Can I add more vegetables?
Definitely! Try diced zucchini, mushrooms, or spinach in the filling.
Healthy turkey and quinoa stuffed peppers
- Total Time: 1 hour 10 minutes
Description
Kitchies! Let me tell you about a recipe that’s as satisfying to look at as it is to eat: Turkey and Quinoa Stuffed Peppers.
Ingredients
- 1 cup quinoa
- 2 cups filtered water
- 2 tablespoon olive oil
- 1 small yellow onion diced
- 4 red bell peppers
- 1 lb ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes
- 1 teaspoon dried oregano
- 2 tbsp fresh basil
- freshly ground black pepper
- sea salt
- 4 roma tomatoes chopped
- 2 cups spinach chopped
- ½ cup whole milk plain Greek yogurt
- ⅔ cup feta
Instructions
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Heat oven – Preheat the oven to 375° F.
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Cook quinoa – In a boiling pot of water or rice cooker, cook the quinoa. If using a pot, add quinoa and 2 cups filtered water to a medium saucepan. Bring the mixture to a boil and reduce to a simmer. Cover and cook for 10-12 minutes, until water is completely absorbed. Remove from heat and fluff quinoa with a fork.1 cup quinoa, 2 cups filtered water
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Prepare peppers – Cut the bell peppers in half lengthwise and scoop out the seeds and white membrane. Place the bell peppers in the baking dish with the opening facing up. Set aside.4 red bell peppers
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Cook ingredients – While the quinoa cooks, cook the turkey mixture. Heat the olive oil in a large pan over medium heat and add the onions. Once the onions begin to turn translucent, add the turkey meat and break up the chunks until the meat is lightly browned. Stir in chili flakes, garlic powder, oregano, basil, salt, and pepper. Cook for 3 minutes, then stir in the tomatoes and spinach and cover with a lid. Cook until the tomatoes are soft and the spinach is wilted, another 5 minutes, and stir halfway through. Remove from heat and stir in the yogurt, quinoa, and feta until evenly mixed.1 small yellow onion, 1 lb ground turkey, 4 roma tomatoes, 2 cups spinach, ½ cup whole milk plain Greek yogurt, 1 teaspoon red chili flakes, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 2 tablespoon fresh basil, sea salt, freshly ground black pepper, ⅔ cup feta
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Stuff peppers – Once the quinoa mixture is complete, scoop the quinoa and fill each bell pepper.
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Cook peppers – Drizzle the peppers with olive oil and add about a quarter cup of water to the baking dish. Cover the baking dish with foil or a lid and bake in the oven for 30 minutes. Uncover the dish and bake for an additional 10 minutes.2 tablespoon olive oil
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- Prep Time: 10
- Cook Time: 60
Nutrition
- Serving Size: 4
- Calories: 433
- Sugar: 9g
- Fat: 12g
- Saturated Fat: 4g
- Fiber: 8g
