Turkey and Quinoa Stuffed Peppers
These Turkey and Quinoa Stuffed Peppers are a wholesome, hearty dinner that looks impressive but comes together in under an hour. Lean ground turkey and fluffy quinoa cooked in chicken broth are combined with sautéed onion, garlic, zucchini, and tomatoes, seasoned with cumin, smoked paprika, and chili powder, then packed into sweet bell pepper halves and topped with melted Monterey Jack cheese. They're naturally gluten-free, high in protein, and just as good reheated the next day making them a meal prep dream.
Equipment
- Medium saucepan with lid - For cooking the quinoa
- Fine-mesh strainer - For rinsing the quinoa before cooking
- Large skillet or sauté pan - 10–12 inches / 25–30cm; for cooking the turkey filling
- 9x13 inch baking dish - 23x33cm; for baking the stuffed peppers
- Sharp chef's knife - For halving the peppers and dicing vegetables
- Cutting board - Large, stable surface for prep
- Wooden spoon or silicone spatula - For breaking up and stirring the turkey
- Measuring cups and spoons - For accurate spice and ingredient measurements
- Aluminum foil - For covering the baking dish during the first phase of baking
- Large spoon or ice cream scoop - For filling the pepper halves neatly
Ingredients
- 3 large bell peppers - any color; red, orange, and yellow recommended; halved lengthwise, seeds and membranes removed
- 1 lb lean ground turkey - 450g; 93% lean recommended
- 1 cup uncooked quinoa - 185g; rinsed well under cold water
- 2 cups low-sodium chicken broth - 480ml; for cooking the quinoa
- 1 tbsp olive oil - plus a little extra for the peppers and pan
- 1 medium yellow onion - about 1 cup or 150g; finely diced
- 3 garlic cloves - minced
- 1 medium zucchini - about 1 cup or 120g; diced small
- 1 cup canned diced tomatoes - 180g; drained; or 2 fresh Roma tomatoes, seeded and diced
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp smoked paprika - Spanish-style pimentón recommended
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp fine sea salt - plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes - optional; for heat
Topping & Garnish
- 1 cup shredded Monterey Jack or pepper jack cheese - 100g; divided into two portions for baking
- 1 tbsp fresh lime juice - optional but recommended; from about half a lime
- 2 tbsp fresh flat-leaf parsley or cilantro - chopped; for garnish
Instructions
- Combine rinsed quinoa and chicken broth in a medium saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and set aside.
- Preheat oven to 375°F (190°C). Halve each bell pepper lengthwise, remove seeds and membranes, lightly brush the insides with olive oil and a pinch of salt, then arrange cut-side up in a lightly oiled 9x13 inch baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the ground turkey in a single layer, let it sit undisturbed for 2 minutes, then break it into crumbles and cook until no pink remains, about 5–7 minutes total. Drain off any excess liquid, season with salt and pepper, and transfer to a bowl.
- In the same skillet over medium heat, cook the diced onion until soft and translucent, about 3–4 minutes, then add the garlic and stir for 30–60 seconds until fragrant. Add the zucchini and cook for 2–3 minutes, then stir in the drained diced tomatoes and cook for another 1–2 minutes.
- Return the browned turkey to the skillet, add the cooked quinoa, and sprinkle in all the spices (cumin, smoked paprika, chili powder, oregano, red pepper flakes). Stir well to combine, taste and adjust seasoning, then stir in the lime juice if using.
- Divide the filling evenly among the 6 pepper halves, mounding it slightly above the rim and pressing gently to pack it in. Sprinkle half the shredded cheese (about ½ cup) over the tops.
- Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes until the peppers begin to soften and the filling is heated through.
- Remove the foil, sprinkle the remaining ½ cup of cheese over the peppers, and return to the oven uncovered for 8–10 minutes until the cheese is melted, bubbly, and lightly golden at the edges.
- Let the stuffed peppers rest for 5 minutes out of the oven, then sprinkle with fresh chopped parsley or cilantro and serve immediately.
Notes
- Always rinse the quinoa thoroughly under cold water in a fine mesh strainer for 30–60 seconds to remove the bitter saponin coating before cooking.
- Cook quinoa in chicken broth instead of plain water for a much more flavorful filling.
- Don't skip draining the turkey after browning — excess liquid from the meat will make the filling watery.
- Baking covered with foil for the first 25 minutes is key: it steams the peppers to tenderness without drying out the filling.
- Make-ahead tip: Prepare the filling up to 2 days in advance and refrigerate it. Fill and bake the peppers the day you plan to serve them, adding 5–10 extra minutes to the bake time if going straight from the fridge.
- Swap ground turkey for ground chicken using the exact same method and quantities.
- For a dairy-free version, simply omit the cheese topping or use a plant-based shredded cheese alternative.
- To freeze, let cooled stuffed peppers cool completely, wrap individually in plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge before reheating at 350°F (175°C) covered with foil for 15–20 minutes.
- Red, orange, and yellow bell peppers are sweeter and more flavorful than green; green peppers have a slightly bitter taste that can overpower the filling.
- For a lower-carb option, substitute cauliflower rice 1:1 for the quinoa. Add a little extra cheese to help bind the looser filling.
Nutrition
Serving: 1stuffed pepper halfCalories: 295kcalCarbohydrates: 28gProtein: 24gFat: 10gSaturated Fat: 3.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 390mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 35IUVitamin C: 140mgCalcium: 18mgIron: 15mg
Tried this recipe?Let us know how it was!