Turkey And Quinoa Stuffed Peppers Recipe (Easy & Healthy)

I never planned to become obsessed with stuffed peppers, but here we are.

It all started when my sister brought over a mountain of bell peppers from her garden, and I was desperately trying to figure out what to do with them. I had some ground turkey in the freezer and a bag of quinoa that had been sitting in my pantry for months, taunting me every time I opened the cabinet.

That evening, I threw together this Turkey and Quinoa Stuffed Peppers Recipe without much of a plan. I figured at worst, I’d have a decent weeknight dinner. At best, I’d discover something worth making again.

Turns out, it was so much better than “worth making again.” My husband, who normally picks at anything remotely healthy, went back for seconds. My kids, the self-proclaimed pepper haters, actually cleaned their plates.

The combination of lean ground turkey, fluffy quinoa, melted cheese, and those tender roasted bell peppers created something that felt both nourishing and indulgent.

Since then, I’ve made these stuffed peppers at least once a month. They’ve become my go-to meal when I want something that feels special but doesn’t require hours in the kitchen.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	45 minutes
Total Time	65 minutes
Servings	6 stuffed peppers
Difficulty Level	Easy

For similar healthy dinner inspiration, you might enjoy my Healthy Shepherds Pie Recipe.

Table of Contents

Why You’ll Love This Turkey and Quinoa Stuffed Peppers Recipe

These stuffed peppers hit that sweet spot between healthy and satisfying in a way that few recipes manage.

I’ve tried countless stuffed pepper recipes over the years, and most fall into two categories: either they’re so loaded with rice and cheese that they’re basically a guilty pleasure, or they’re so virtuous that they taste like cardboard.

This recipe finds the perfect middle ground. The quinoa adds nutty flavor and protein without weighing you down. The ground turkey stays incredibly moist thanks to a little trick I learned (more on that in the instructions). The peppers themselves become tender and sweet as they roast, almost melting into the filling.

Here’s what makes this recipe stand out:

Packed with protein: Between the turkey, quinoa, and cheese, each pepper delivers about 25 grams of protein
Naturally gluten-free: Perfect for anyone avoiding gluten without sacrificing flavor or texture
Meal prep friendly: These reheat beautifully and actually taste better the next day as the flavors meld
Budget-conscious: Ground turkey and quinoa are affordable, and you can use whatever peppers are on sale
Customizable: The base recipe is forgiving enough to adapt to whatever vegetables or seasonings you have on hand
Kid-approved: Even picky eaters seem to love the fun presentation and familiar flavors

Another favorite that checks all these boxes is my Baked Chicken Meatballs with Spaghetti Squash Recipe.

Ingredients

This recipe uses simple, wholesome ingredients you can find at any grocery store. I’ve listed everything with both imperial and metric measurements.

For the Stuffed Peppers:

6 large bell peppers (any color, about 2 pounds/900g total)
1 pound (450g) ground turkey (I use 93% lean)
1 cup (185g) uncooked quinoa, rinsed
2 cups (480ml) low-sodium chicken broth
1 medium yellow onion (about 1 cup/150g diced)
3 cloves garlic, minced
1 can (14.5 oz/411g) diced tomatoes, drained
1 cup (240ml) marinara sauce
1½ cups (150g) shredded mozzarella cheese, divided
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley for garnish (optional)

Kitchen Equipment Needed

Having the right tools makes this recipe come together smoothly. Here’s what you’ll need:

Large skillet or sauté pan (at least 12 inches) for cooking the turkey and quinoa mixture
9×13 inch baking dish for roasting the stuffed peppers
Sharp knife for cutting peppers and vegetables
Cutting board for prep work
Medium saucepan with lid for cooking quinoa (if cooking separately)
Wooden spoon or spatula for stirring
Measuring cups and spoons for accurate measurements
Aluminum foil to cover the baking dish
Meat thermometer to ensure turkey is fully cooked (optional but recommended)

You might also enjoy checking out my Healthy Chicken Pot Pie Recipe.

Recommended Products for This Recipe

After making this recipe dozens of times, I’ve found a few products that genuinely make a difference in the final result. These aren’t just nice to have; they actually improve the cooking process and taste.

1. Le Creuset Enameled Cast Iron Baking Dish

I resisted buying this for years because of the price, but it’s become my most-used baking dish. The heavy cast iron distributes heat so evenly that all six peppers cook at exactly the same rate, and the enameled surface makes cleanup ridiculously easy even with all that melted cheese.

Get it on Amazon

2. Ancient Harvest Organic Quinoa

Not all quinoa is created equal, and I learned this the hard way after several batches of bitter, gritty stuffed peppers. This brand is pre-rinsed and cooks up fluffy and mild every single time. It’s worth the extra dollar or two per bag.

Get it on Amazon

3. Jennie-O Extra Lean Ground Turkey

The quality of your ground turkey makes or breaks this dish. This brand stays moist and flavorful without being greasy, and it has a great protein-to-fat ratio. I’ve tried cheaper alternatives and always regret it.

Get it on Amazon

4. ThermoPro Meat Thermometer

Since ground turkey needs to reach 165°F (74°C) for food safety, having a reliable instant-read thermometer takes all the guesswork out. This one is accurate, fast, and costs less than twenty bucks.

Get it on Amazon

Step-by-Step Instructions: How to Make Turkey and Quinoa Stuffed Peppers

I’ll walk you through each step in detail. Take your time with the prep work, and the rest comes together quickly. Even if you’re new to cooking, you’ll find this straightforward.

1. Prepare the Bell Peppers

The way you prepare the peppers affects both presentation and even cooking.

Preheat your oven to 375°F (190°C)
Cut the tops off each bell pepper, about ½ inch from the top, removing the stem
Use a spoon to scrape out all the seeds and white membranes from inside each pepper (be thorough here; any remaining seeds can add bitterness)
Rinse the peppers under cold water to remove any lingering seeds
Pat the peppers completely dry with paper towels both inside and out
If any peppers won’t stand upright on their own, carefully slice a tiny bit off the bottom to create a flat base (don’t cut through to the inside)
Arrange the peppers upright in your 9×13 inch baking dish

2. Cook the Quinoa

Properly cooked quinoa should be fluffy and separate, not mushy or clumpy.

Rinse 1 cup of quinoa in a fine-mesh strainer under cold running water for about 30 seconds (this removes the bitter coating called saponin)
In a medium saucepan, combine the rinsed quinoa with 2 cups of chicken broth
Bring the mixture to a boil over medium-high heat
Once boiling, reduce heat to low and cover the pan with a tight-fitting lid
Simmer for 15 minutes without lifting the lid (lifting releases steam and affects cooking)
After 15 minutes, remove from heat and let stand, still covered, for 5 minutes
Fluff the cooked quinoa with a fork and set aside

3. Prepare the Turkey Filling

This is where all the flavor comes together, so don’t rush this step.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent
Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning
Add the ground turkey to the skillet, breaking it up with your wooden spoon into small crumbles
Season the turkey with Italian seasoning, smoked paprika, cumin, salt, and black pepper
Cook the turkey for 6-8 minutes, stirring and breaking up any large chunks, until no pink remains and the internal temperature reaches 165°F (74°C)
Add the drained diced tomatoes to the skillet and stir to combine
Add ½ cup of marinara sauce and stir until everything is evenly coated
Fold in the cooked quinoa, mixing thoroughly so the quinoa is distributed throughout the turkey mixture
Remove the skillet from heat and stir in 1 cup of shredded mozzarella cheese until melted and incorporated
Taste and adjust seasoning if needed (I usually add a pinch more salt at this point)

4. Stuff the Peppers

Take your time here to ensure each pepper is evenly filled.

Using a large spoon, divide the turkey and quinoa mixture evenly among the six prepared peppers
Pack the filling down gently with the back of the spoon as you fill each pepper
Fill each pepper right to the top, mounding slightly if needed (the filling will settle as it bakes)
Pour the remaining ½ cup of marinara sauce into the bottom of the baking dish around the peppers (not on top)
Add ¼ cup of water to the marinara sauce in the bottom of the dish and swirl gently to combine (this creates steam that keeps the peppers tender)

5. Bake the Stuffed Peppers

Covering the peppers for the first part of baking ensures they cook through without drying out.

Cover the baking dish tightly with aluminum foil
Place in the preheated 375°F (190°C) oven
Bake covered for 30 minutes
After 30 minutes, carefully remove the foil (watch out for steam)
Sprinkle the remaining ½ cup of mozzarella cheese evenly over the tops of all six peppers
Return the uncovered dish to the oven
Bake for an additional 15 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown
Remove from oven and let the peppers rest for 5 minutes before serving (this helps the filling set)

6. Serve and Garnish

The final touches make these stuffed peppers look as good as they taste.

Carefully transfer each stuffed pepper to individual serving plates using a large spoon or spatula
Spoon some of the sauce from the bottom of the baking dish over each pepper
Garnish with freshly chopped parsley if desired
Serve immediately while hot and the cheese is still gooey

For a complete meal, serve these alongside my Grilled Vegetable Skewers Recipe.

Tips for The Best Turkey and Quinoa Stuffed Peppers

I’ve learned these lessons through trial and error, so you don’t have to make the same mistakes I did.

Key tips for success:

Choose the right peppers: Look for peppers that are roughly the same size so they cook evenly. Red, yellow, and orange peppers are sweeter than green, which can be slightly bitter.
Don’t skip rinsing the quinoa: Unrinsed quinoa has a natural coating that tastes bitter and soapy. Those 30 seconds of rinsing make a huge difference.
Use the right turkey-to-quinoa ratio: Too much turkey makes the filling heavy and greasy; too much quinoa makes it dry. The 1:1 ratio by volume is perfect.
Let the filling cool slightly before adding cheese: If you add the cheese to piping hot filling, it becomes stringy instead of creamy. Let it cool for 2-3 minutes.
Add liquid to the baking dish: That water and marinara mixture at the bottom creates steam that keeps the peppers tender. Without it, the peppers can turn leathery.
Check for doneness: The peppers should be tender when pierced with a fork but still hold their shape. Overcooked peppers collapse and become mushy.
Don’t overstuff: Leave about ¼ inch of space at the top before adding the final cheese layer. Overstuffed peppers can burst during baking.
Rest before serving: Those 5 minutes of resting time allow the filling to set up so it doesn’t fall apart when you cut into the pepper.
Use fresh spices: Old spices lose their potency. If your Italian seasoning or paprika is more than a year old, replace it for better flavor.

What to Serve with Turkey and Quinoa Stuffed Peppers

These stuffed peppers are filling enough to serve as a complete meal, but pairing them with the right sides elevates the entire dinner.

I usually serve them with a crisp green salad dressed simply with lemon and olive oil. The acidity cuts through the richness of the cheese and turkey.

Perfect side dish pairings:

Broccoli Salad for a crunchy, refreshing contrast
Healthy Coleslaw to add tangy crunch
Healthy Mashed Potatoes for extra comfort food appeal
Air Fryer Balsamic Brussels Sprouts for a caramelized, savory side
Healthy Cornbread to soak up any extra sauce
Grilled Portobello Mushrooms for additional umami depth
A simple cucumber and tomato salad with feta and herbs
Crusty whole grain bread for mopping up the delicious sauce

You might also love my Healthy Sloppy Joe Recipe for another protein-packed dinner option.

Variations of Turkey and Quinoa Stuffed Peppers

One of the best things about this recipe is how adaptable it is. I’ve experimented with countless variations, and they all work beautifully.

Popular variations to try:

Mediterranean Style: Replace the Italian seasoning with oregano and add ½ cup crumbled feta cheese, ¼ cup kalamata olives, and 2 tablespoons fresh dill to the filling
Mexican Inspired: Swap the Italian seasoning for taco seasoning, use black beans instead of half the quinoa, add corn kernels, and top with pepper jack cheese and cilantro
Greek Twist: Mix in ½ cup chopped spinach, use feta instead of mozzarella, add lemon zest, and include fresh mint in the filling
Asian Fusion: Use teriyaki sauce instead of marinara, add grated ginger and sesame oil to the turkey, and garnish with green onions and sesame seeds
Breakfast Peppers: Use ground breakfast sausage instead of turkey, add scrambled eggs to the filling, and top with cheddar cheese
Vegetarian Version: Replace the turkey with a mix of black beans, chickpeas, and extra vegetables like zucchini and mushrooms
Low-Carb Option: Use riced cauliflower instead of quinoa for a keto-friendly version
Spicy Version: Add diced jalapeños to the filling, use pepper jack cheese, and sprinkle red pepper flakes on top before baking
Italian Sausage Swap: Replace ground turkey with Italian sausage (remove from casings) for a richer, more indulgent flavor
Cheese Lover’s Dream: Create a blend of mozzarella, parmesan, and provolone for maximum cheese flavor

Another great recipe with endless variations is my Chickpea Salad Recipe.

Storage and Reheating

One of my favorite things about these stuffed peppers is how well they store and reheat. They’re actually one of those rare dishes that taste even better the next day.

Storage guidelines:

Refrigerator: Let the stuffed peppers cool completely to room temperature (about 30 minutes). Transfer them to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. They’ll keep for up to 4 days in the refrigerator.
Freezer: For longer storage, wrap each cooled stuffed pepper individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. Remove as much air as possible. They’ll keep frozen for up to 3 months. Label with the date so you remember when you made them.
Portioning: If you know you’ll be eating them solo, freeze them individually. This makes it easy to grab just one or two without thawing the whole batch.

Reheating instructions:

From refrigerator (oven method): Place stuffed peppers in a baking dish, add 2 tablespoons of water to the bottom, cover with foil, and reheat at 350°F (175°C) for 20-25 minutes until heated through.
From refrigerator (microwave): Place one stuffed pepper on a microwave-safe plate, add a tablespoon of water, cover with a microwave-safe lid or damp paper towel, and microwave on high for 2-3 minutes until steaming hot.
From frozen: Thaw overnight in the refrigerator first, then use either reheating method above. Or microwave from frozen for 5-6 minutes, checking and rotating halfway through.
Keeping moisture: Always add a little water when reheating to prevent the peppers from drying out. The steam keeps them tender.
Crisping the cheese: If you want the cheese topping crispy again, reheat in the oven uncovered for the last 5 minutes.

Read Also: Air Fryer Corn on the Cob Recipe

Nutritional Facts

Here’s the approximate nutritional breakdown per stuffed pepper (recipe makes 6 servings):

Calories: 340
Total Fat: 14g
- Saturated Fat: 5g
- Trans Fat: 0g
Cholesterol: 75mg
Sodium: 580mg
Total Carbohydrates: 28g
- Dietary Fiber: 5g
- Sugars: 7g
Protein: 27g
Vitamin A: 45% DV
Vitamin C: 190% DV
Calcium: 20% DV
Iron: 15% DV

Note: Nutritional information is calculated based on the ingredients listed and is an estimate. Actual values may vary depending on specific brands used and portion sizes.

These stuffed peppers are particularly high in protein and vitamin C while being relatively moderate in calories, making them an excellent choice for a balanced, nutritious meal.

For another protein-rich option, try my Grilled Lemon Herb Chicken Recipe.

Health Benefits of Key Ingredients

Every ingredient in this recipe brings something valuable to the table nutritionally. I love that I can feel good about serving this to my family.

Key nutritional highlights:

Bell Peppers: Loaded with vitamin C (one pepper contains more than twice your daily requirement), vitamin A, and antioxidants that support immune function and eye health. The different colors offer slightly different nutrient profiles, with red peppers containing the most vitamins.
Ground Turkey: An excellent lean protein source with less saturated fat than beef. It’s rich in B vitamins, selenium, and zinc, which support metabolism and immune function. The protein helps keep you full and satisfied.
Quinoa: One of the few plant-based complete proteins, containing all nine essential amino acids. It’s also high in fiber, iron, magnesium, and manganese. The fiber supports digestive health and helps stabilize blood sugar.
Garlic: Contains allicin, a compound with powerful anti-inflammatory and immune-boosting properties. It may help lower blood pressure and cholesterol levels.
Tomatoes: Rich in lycopene, a powerful antioxidant linked to heart health and cancer prevention. They’re also a good source of vitamins C and K, potassium, and folate.
Olive Oil: Packed with heart-healthy monounsaturated fats and antioxidants. It supports cardiovascular health and may reduce inflammation throughout the body.
Onions: Contain quercetin and other antioxidants that may help reduce inflammation and support heart health. They’re also a good source of vitamin C and fiber.
Mozzarella Cheese: Provides calcium for bone health, protein for muscle maintenance, and probiotics if you choose a cultured variety. It’s also lower in sodium than many other cheeses.

You might also enjoy my Healthy Cabbage Skillet with Quinoa and Chickpeas Recipe for another quinoa-based healthy meal.

FAQs About Turkey and Quinoa Stuffed Peppers

1. Can I make these stuffed peppers ahead of time?

Absolutely, and they’re actually perfect for meal prep. You can prepare the entire recipe through step 4 (stuffing the peppers but not baking them), cover the dish tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, add an extra 5-10 minutes to the covered baking time since the peppers will be cold from the fridge.

I do this all the time on Sunday afternoons so I have an easy dinner ready for a busy weeknight.

2. Why are my stuffed peppers watery?

This usually happens when the filling mixture is too wet or the peppers release too much moisture during cooking. To prevent this, make sure to drain the canned tomatoes thoroughly and pat them dry with paper towels.

Also, don’t add the marinara sauce to the filling itself, only use it in the bottom of the pan and for topping. If your peppers still seem watery after baking, let them rest for 10 minutes instead of 5, which gives excess liquid time to reabsorb.

3. Can I use a different protein instead of ground turkey?

Yes, this recipe is very flexible with protein choices. Ground chicken, lean ground beef (90% lean or higher), or even ground pork all work well.

For a vegetarian version, I’ve successfully used a combination of black beans and extra quinoa, or you could try crumbled tempeh or plant-based ground meat. Just adjust the seasonings slightly to complement your protein choice.

4. My quinoa turned out mushy. What did I do wrong?

Mushy quinoa usually results from too much liquid or overcooking. The key is using a 1:2 ratio of quinoa to liquid (1 cup quinoa to 2 cups broth) and timing it exactly.

After 15 minutes of simmering, remove from heat and let it steam with the lid on for 5 minutes, then fluff immediately with a fork. Don’t stir it while it’s cooking, and resist the urge to peek under the lid, as this releases steam needed for proper cooking.

5. Can I freeze unbaked stuffed peppers?

Yes, and this is a fantastic freezer meal option. Prepare the peppers completely through the stuffing stage, then wrap each pepper individually in plastic wrap followed by aluminum foil.

Place them in a freezer-safe container and freeze for up to 3 months. To bake from frozen, unwrap and place in a baking dish, add the marinara sauce and water to the bottom, cover with foil, and bake at 375°F (190°C) for 60-70 minutes (instead of the usual 45), removing the foil for the last 15 minutes to add and melt the cheese topping.

Another fantastic make-ahead option is my Healthy Chicken Parmesan Recipe.

Final Thoughts

These Turkey and Quinoa Stuffed Peppers have become more than just a recipe in my kitchen. They’re my answer to “what’s for dinner?” on those nights when I want something nutritious but don’t have hours to spend cooking.

They’re my meal prep savior when Sunday rolls around and I know the week ahead will be chaos. They’re the dish I bring to potlucks when I want to contribute something both impressive and healthy.

What I love most is how this recipe has evolved with my family. My daughter now requests these for her birthday dinner.

My husband makes them on his own when I’m traveling for work. Even my mother-in-law, who initially turned her nose up at quinoa, now asks for the recipe.

I hope these stuffed peppers become a staple in your kitchen too. Try them once, and I think you’ll find yourself coming back to this recipe again and again.

If you make these, I’d love to hear how they turn out! Drop a comment below and let me know if you tried any variations or what you served alongside them.

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Turkey and Quinoa Stuffed Peppers Recipe

Why You’ll Love This Turkey and Quinoa Stuffed Peppers Recipe

Ingredients

Kitchen Equipment Needed

Recommended Products for This Recipe