Turkey and Quinoa Stuffed Peppers

turkey stuffed pepper


Turkey and Quinoa Stuffed Peppers

Yield: 8 stuffed pepper halves


  • 1/2 cup uncooked quinoa (I used red)
  • 1 cup water + pinch of salt
  • 1 tbsp olive oil
  • 2 small yellow onions, chopped
  • 2-3 garlic cloves, minced
  • 20 oz. extra lean ground turkey
  • 2 tsp Italian seasoning
  • salt & pepper
  • 8 oz. can tomato sauce
  • 2 oz. baby spinach
  • 4 bell pepper, halved with seeds and membranes removed
  • fresh basil, chopped, torn, or sliced
  • shredded mozzarella cheese (optional)

get ingredients


  1. Preheat oven to 350 degrees.
  2. Rinse the quinoa in a fine mesh strainer until the water runs clear.
  3. In a small saucepan, combine the quinoa and water with a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes. Remove the lid and cook for 2-3 more minutes to evaporate any remaining water.
  4. In a large saute pan, heat the oil over medium-high heat. Add in the onion and garlic and sauté for about 5 minutes until translucent. Add in the turkey and Italian seasoning, and cook until no longer pink. Stir in the tomato sauce and spinach.
  5. In a large bowl, combine the quinoa and turkey mixture. Spoon into the 8 pepper halves. If you’d like, top the pepper with some mozzarella cheese.
  6. Bake for 30 minutes until the peppers are tender. Sprinkle with the fresh basil prior to serving.

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