Why You’ll Love This Turkey and Quinoa Stuffed Peppers
- A Complete, Balanced Meal in One. You’ve got your lean protein, your whole grains, and your vegetables all hanging out together. No need to fuss with multiple side dishes—dinner is served, neatly packaged.
- Meal Prep Magic. These peppers are fantastic for making ahead. You can whip up the filling on a Sunday, stuff the peppers, and just pop them in the oven during the week. They also reheat beautifully for lunches.
- Endlessly Customizable. Not a fan of turkey? Use ground chicken or lean beef. Want to spice it up? Add a diced jalapeño. The basic formula is your playground.
- Family-Friendly & Crowd-Pleasing. The cheesy, savory filling is usually a hit with even the pickiest eaters. It’s a great way to sneak in some extra nutrients without a battle at the dinner table.
Ingredients & Tools
- 4 large bell peppers (any color—I love a mix of red and yellow for sweetness)
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 lb lean ground turkey
- 1 cup cooked quinoa (about 1/3 cup uncooked)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 cup shredded Italian cheese blend (or mozzarella), divided
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional, but nice)
Tools: A large skillet, a sharp knife, a cutting board, a baking dish (9×13 works well), and a spoon for stuffing.
A quick note on the quinoa—using pre-cooked quinoa is a huge time-saver here. If you’re cooking it from scratch, just let it cool slightly before mixing it in. And don’t skip salting the pepper shells; it makes a world of difference in bringing out their natural flavor.
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Peppers. Look for peppers that are symmetrical and can stand upright on their own. This makes them much easier to stuff and bake without tipping over. Red, yellow, and orange peppers are naturally sweeter than green ones.
- To Pre-Cook or Not to Pre-Cook the Peppers? This is a common debate! I don’t pre-cook the pepper shells. I find they become perfectly tender—but not mushy—during the baking time. It saves a step and simplifies the process.
- Don’t Forget to Season the Filling Well. Ground turkey can be a bit bland on its own, so be generous with your salt, pepper, and herbs. Taste the filling before you stuff the peppers—this is your chance to adjust the seasoning.
- The Quinoa Ratio. If you’re cooking quinoa specifically for this recipe, use a 1:2 quinoa-to-water ratio. So, 1/3 cup uncooked quinoa will yield just about 1 cup cooked, which is perfect.
How to Make Turkey and Quinoa Stuffed Peppers
Step 1: First, let’s get the peppers ready. Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and white membranes from the inside. A small paring knife works great for this. Give the insides a light sprinkle of salt—this really enhances their flavor. Place the hollowed-out peppers upright in a baking dish just large enough to hold them snugly.
Step 2: Now, for the filling. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Add the minced garlic and cook for just another minute—be careful not to let the garlic burn, as it will turn bitter.
Step 3: Add the ground turkey to the skillet. Use your spoon to break it up into small crumbles as it cooks. Cook until the turkey is no longer pink, which should take about 5-7 minutes. If there’s any excess liquid in the pan, you can drain it off at this point.
Step 4: Stir in the cooked quinoa, the entire can of diced tomatoes (with their juices!), dried oregano, paprika, and a good pinch of salt and pepper. Let this mixture simmer together for about 3-4 minutes. The trick is to let some of the tomato liquid evaporate so the filling isn’t too wet. It should be moist, but not soupy. Give it a taste and adjust the seasoning if needed.
Step 5: Remove the skillet from the heat and stir in about 3/4 cup of the shredded cheese. The residual heat will melt the cheese beautifully, creating a wonderfully gooey binder for the filling.
Step 6: It’s stuffing time! Spoon the turkey and quinoa mixture evenly into the prepared pepper shells, pressing down gently as you go. Don’t be shy—pack them right to the top. Top each pepper with the remaining 1/4 cup of cheese.
Step 7: Pour about 1/4 cup of water into the bottom of the baking dish (around the peppers, not over them). This creates a bit of steam in the oven, which helps the peppers cook through and become tender. Cover the dish tightly with foil.
Step 8: Bake for 25 minutes covered. Then, carefully remove the foil and bake for another 8-10 minutes, or until the cheese on top is golden and bubbly and the peppers are tender when pierced with a fork. Let them rest for 5 minutes before serving—they’ll be piping hot!
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic notes of the salad cut through the richness of the stuffed peppers perfectly, balancing the meal.
- Garlic bread or crusty baguette — Ideal for scooping up any delicious filling that might escape onto the plate. It’s a non-negotiable for my family.
- Sautéed green beans with almonds — Adds a nice textural contrast and a fresh, green element to the plate without much extra work.
Drinks
- A light-bodied red wine like Pinot Noir — Its bright acidity and red fruit flavors complement the savory turkey and sweet pepper without overpowering them.
- A crisp, citrusy lager or pale ale — The carbonation and hop bitterness are a fantastic palate cleanser between bites of the cheesy filling.
- Sparkling water with a squeeze of lime — For a non-alcoholic option, the bubbles and citrus zest are incredibly refreshing alongside this hearty dish.
Something Sweet
- Lemon sorbet — The ultimate palate cleanser. It’s light, zesty, and feels like a perfect, refreshing finale after a savory meal.
- Dark chocolate squares with sea salt — Just a little something rich and bittersweet to end the meal on a sophisticated note without being too heavy.
- Almond biscotti for dipping in coffee — A little crunch, a little sweetness… it’s the perfect way to linger at the table a bit longer.
Top Mistakes to Avoid
- Mistake: Using a filling that’s too wet. If you don’t simmer the tomato mixture long enough, the filling can make the pepper shells soggy. You want it moist, but not liquidy.
- Mistake: Overstuffing the peppers to the point of instability. You want them full, but if you mound the filling too high, it can spill over and make a mess in your baking dish. A gentle press is all you need.
- Mistake: Skipping the water in the baking dish. That little bit of steam is crucial for ensuring the peppers become tender and don’t dry out or burn on the bottom. I’ve forgotten this before and ended up with tough peppers.
- Mistake: Not letting them rest after baking. I know it’s tempting to dig right in, but those peppers are molten lava hot inside. A 5-minute rest allows the filling to set slightly, making them easier to eat.
Expert Tips
- Tip: Add a flavor boost with umami. Stir a tablespoon of tomato paste into the onions and garlic before adding the turkey, or add a dash of Worcestershire sauce to the filling. It deepens the savory flavor immensely.
- Tip: Make it a “kitchen sink” meal. Have some spinach that needs using? Wilt it into the filling at the end. A leftover ear of corn? Cut the kernels off and add them in. This recipe is wonderfully forgiving.
- Tip: For a crispier top, use the broiler. After baking, if the cheese isn’t as golden as you’d like, pop the dish under the broiler for just a minute—but watch it like a hawk! It can go from golden to burnt in seconds.
- Tip: Freeze individual portions for easy future meals. Let the cooked stuffed peppers cool completely, then wrap each one individually in plastic wrap and foil before freezing. They reheat perfectly in the oven from frozen (just add extra time).
FAQs
Can I make these stuffed peppers vegetarian?
Absolutely! It’s a very easy swap. Simply omit the ground turkey and use an additional cup of cooked quinoa or a can of rinsed black beans or lentils. You might want to add an extra pinch of smoked paprika or a splash of soy sauce to boost the savory, umami flavor that the turkey usually provides. The cooking method remains exactly the same.
How long do leftovers last in the fridge?
Leftover stuffed peppers will keep well in an airtight container in the refrigerator for 3-4 days. They reheat beautifully in the microwave (covered with a damp paper towel to prevent splattering) or in a 350°F oven until warmed through. The peppers will soften a bit more upon reheating, but the flavor is still fantastic.
Can I use a different grain instead of quinoa?
Of course! Cooked brown rice, farro, or even couscous would work wonderfully here. Just make sure whatever grain you use is fully cooked before adding it to the filling. The liquid absorption rates vary, so your goal is still a moist-but-not-wet filling consistency.
My peppers are still a bit firm after the recommended baking time. What should I do?
This can happen depending on the size and thickness of your peppers. If they’re still too crunchy for your liking after baking, simply re-cover them with foil and return them to the oven for another 5-10 minutes. Check for tenderness with a fork. The water in the bottom of the pan should help them steam to perfection.
Is it necessary to add the cheese inside the filling, or can I just put it on top?
You can absolutely just put it on top if you prefer! Adding cheese to the filling acts as a binder and adds creaminess throughout, but if you’re watching calories or just want a super-cheesy top, it’s fine to skip the mix-in step. The result will be a less cohesive, but still delicious, filling.
Turkey And Quinoa Stuffed Peppers
Whip up these easy Turkey & Quinoa Stuffed Peppers! A healthy, protein-packed meal perfect for weeknights or meal prep. Simple ingredients, big flavor. Get the recipe now!
Ingredients
Ingredients
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4 large bell peppers (any color—I love a mix of red and yellow for sweetness)
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1 tbsp olive oil
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1 medium yellow onion (finely diced)
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2 cloves garlic (minced)
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1 lb lean ground turkey
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1 cup cooked quinoa (about 1/3 cup uncooked)
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1 can diced tomatoes (14.5 oz, undrained)
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1 tsp dried oregano
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1/2 tsp paprika
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1 cup shredded Italian cheese blend (or mozzarella, divided)
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Salt and black pepper (to taste)
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Fresh parsley or basil (optional, but nice)
Instructions
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First, let's get the peppers ready. Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and white membranes from the inside. A small paring knife works great for this. Give the insides a light sprinkle of salt—this really enhances their flavor. Place the hollowed-out peppers upright in a baking dish just large enough to hold them snugly.01
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Now, for the filling. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You'll notice a lovely sweet aroma starting to develop. Add the minced garlic and cook for just another minute—be careful not to let the garlic burn, as it will turn bitter.02
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Add the ground turkey to the skillet. Use your spoon to break it up into small crumbles as it cooks. Cook until the turkey is no longer pink, which should take about 5-7 minutes. If there's any excess liquid in the pan, you can drain it off at this point.03
-
Stir in the cooked quinoa, the entire can of diced tomatoes (with their juices!), dried oregano, paprika, and a good pinch of salt and pepper. Let this mixture simmer together for about 3-4 minutes. The trick is to let some of the tomato liquid evaporate so the filling isn't too wet. It should be moist, but not soupy. Give it a taste and adjust the seasoning if needed.04
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Remove the skillet from the heat and stir in about 3/4 cup of the shredded cheese. The residual heat will melt the cheese beautifully, creating a wonderfully gooey binder for the filling.05
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It's stuffing time! Spoon the turkey and quinoa mixture evenly into the prepared pepper shells, pressing down gently as you go. Don't be shy—pack them right to the top. Top each pepper with the remaining 1/4 cup of cheese.06
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Pour about 1/4 cup of water into the bottom of the baking dish (around the peppers, not over them). This creates a bit of steam in the oven, which helps the peppers cook through and become tender. Cover the dish tightly with foil.07
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Bake for 25 minutes covered. Then, carefully remove the foil and bake for another 8-10 minutes, or until the cheese on top is golden and bubbly and the peppers are tender when pierced with a fork. Let them rest for 5 minutes before serving—they'll be piping hot!08
