Lean Turkey Stuffed Peppers With Quinoa – A Bright, Satisfying Dinner

If you want a weeknight dinner that feels hearty but still light, these lean turkey stuffed peppers with quinoa are a winner. They’re full of flavor, easy to customize, and great for meal prep. The filling has just the right balance of savory ground turkey, fluffy quinoa, veggies, and a little cheese to bring it all together.

The best part is how simple they are to make, yet they look like a special, colorful meal. You’ll get comforting vibes without the heavy feeling afterward.

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Lean Turkey Stuffed Peppers With Quinoa – A Bright, Satisfying Dinner

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Ingredients

• 4 large bell peppers (any color), tops removed and seeds removed
• 1 pound (450 g) lean ground turkey
• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium chicken or vegetable broth (for cooking quinoa)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz/410 g) diced tomatoes, drained
• 1 cup baby spinach, chopped (optional but recommended)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon olive oil
• Salt and black pepper
• 3/4 cup shredded part-skim mozzarella or Monterey Jack
• 2 tablespoons chopped fresh parsley or cilantro (for garnish)
• Lemon wedges or a splash of red wine vinegar (optional, for brightness)

Instructions

• Heat the oven: Preheat to 375°F (190°C).Lightly grease a baking dish large enough to hold all the peppers upright.
• Cook the quinoa: Rinse quinoa under cold water. Combine with broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
• Prep the peppers: Slice off the tops, remove seeds and membranes, and trim the bottoms if needed so they stand upright.Place in the baking dish, open side up.
• Sauté aromatics: Warm olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Brown the turkey: Add ground turkey, season with salt and pepper, and cook 5–6 minutes, breaking it up, until no pink remains.
• Season and add tomatoes: Stir in cumin, smoked paprika, oregano, and red pepper flakes.Add drained diced tomatoes and simmer 2–3 minutes.
• Fold in quinoa and greens: Add cooked quinoa and chopped spinach. Stir until spinach wilts and everything looks evenly combined. Taste and adjust salt, pepper, or spices.For brightness, add a squeeze of lemon or a splash of vinegar.
• Fill the peppers: Spoon the filling into each pepper, packing gently and mounding slightly.
• Bake covered: Tent the dish with foil and bake 25 minutes, until peppers are starting to soften.
• Add cheese and finish: Remove foil, sprinkle cheese over the tops, and bake another 8–10 minutes until the cheese melts and the peppers are tender but not mushy.
• Garnish and serve: Let cool 5 minutes. Sprinkle with fresh parsley or cilantro and serve warm.

What Makes This Recipe So Good

• Lean and filling: Ground turkey and quinoa pack serious protein and fiber, so you stay satisfied without a lot of fat.
• Balanced flavors: Onion, garlic, tomatoes, and warm spices make the filling savory with a gentle kick.
• Great texture: Quinoa keeps the filling fluffy, while peppers soften in the oven but still have a pleasant bite.
• Meal-prep friendly: They hold up well for a few days and reheat nicely for quick lunches or dinners.
• Customizable: Swap the cheese, change the seasoning, or add veggies. It’s a flexible base recipe.

Shopping List

• 4 large bell peppers (any color), tops removed and seeds removed
• 1 pound (450 g) lean ground turkey
• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium chicken or vegetable broth (for cooking quinoa)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz/410 g) diced tomatoes, drained
• 1 cup baby spinach, chopped (optional but recommended)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon olive oil
• Salt and black pepper
• 3/4 cup shredded part-skim mozzarella or Monterey Jack
• 2 tablespoons chopped fresh parsley or cilantro (for garnish)
• Lemon wedges or a splash of red wine vinegar (optional, for brightness)

Instructions

1. Heat the oven: Preheat to 375°F (190°C).

   Lightly grease a baking dish large enough to hold all the peppers upright.

2. Cook the quinoa: Rinse quinoa under cold water. Combine with broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
3. Prep the peppers: Slice off the tops, remove seeds and membranes, and trim the bottoms if needed so they stand upright.

   Place in the baking dish, open side up.

4. Sauté aromatics: Warm olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
5. Brown the turkey: Add ground turkey, season with salt and pepper, and cook 5–6 minutes, breaking it up, until no pink remains.
6. Season and add tomatoes: Stir in cumin, smoked paprika, oregano, and red pepper flakes.

   Add drained diced tomatoes and simmer 2–3 minutes.

7. Fold in quinoa and greens: Add cooked quinoa and chopped spinach. Stir until spinach wilts and everything looks evenly combined. Taste and adjust salt, pepper, or spices.

   For brightness, add a squeeze of lemon or a splash of vinegar.

8. Fill the peppers: Spoon the filling into each pepper, packing gently and mounding slightly.
9. Bake covered: Tent the dish with foil and bake 25 minutes, until peppers are starting to soften.
10. Add cheese and finish: Remove foil, sprinkle cheese over the tops, and bake another 8–10 minutes until the cheese melts and the peppers are tender but not mushy.
11. Garnish and serve: Let cool 5 minutes. Sprinkle with fresh parsley or cilantro and serve warm.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Cool fully before sealing.
• Reheating: Microwave on medium power 2–3 minutes, or reheat in a 350°F (175°C) oven for 12–15 minutes.

  Add a few drops of water and cover to keep them moist.

• Freezing: Freeze baked, cooled peppers individually wrapped, then placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead: Assemble up to the bake step, cover, and refrigerate for 24 hours. Add 5–10 minutes to bake time if starting cold.

Health Benefits

• High-quality protein: Lean turkey supports muscle repair while keeping saturated fat lower than many red meats.
• Whole-grain fiber: Quinoa adds fiber for digestion and steady energy, plus it’s a complete plant protein.
• Vitamins and antioxidants: Bell peppers bring vitamin C, carotenoids, and color to your plate.
• Balanced macros: Protein, complex carbs, and a little healthy fat keep you satisfied and help prevent energy crashes.
• Lower sodium option: Using low-sodium broth and seasoning yourself helps control salt intake.

Pitfalls to Watch Out For

• Watery filling: Drain the canned tomatoes well, and don’t undercook the quinoa.

  Excess liquid can make the peppers soggy.

• Undercooked peppers: If your peppers are very thick, bake a bit longer under foil before adding cheese.
• Dry turkey: Don’t overcook the turkey during the sauté step. It will bake again in the oven.
• Flat flavor: Taste the filling before stuffing. Add a pinch more salt, a squeeze of lemon, or extra spices if needed.
• Overcrowding: Use a baking dish that lets heat circulate.

  If peppers are jammed in, they steam unevenly.

Recipe Variations

• Southwest style: Add black beans, corn, chili powder, and a touch of chipotle. Top with pepper jack and cilantro.
• Mediterranean twist: Stir in chopped olives, sun-dried tomatoes, and feta. Finish with fresh dill and a drizzle of olive oil.
• Italian comfort: Use basil, oregano, and a few spoonfuls of marinara.

  Top with mozzarella and a sprinkle of Parmesan.

• Veggie boost: Add finely diced zucchini, mushrooms, or carrots to the sauté for extra volume and nutrients.
• Dairy-free: Skip the cheese or use a plant-based melt. A spoon of dairy-free pesto on top adds richness.
• Spicy kick: Mix in diced jalapeño or a spoon of harissa for heat lovers.
• Different grains: Swap quinoa for brown rice, farro, or cauliflower rice (reduce added liquid if using cauliflower).

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works well. Choose lean but not ultra-lean so it doesn’t dry out, and keep an eye on cooking time.

Do I need to pre-cook the peppers?

Not for this recipe.

Baking covered softens them nicely. If you prefer extra tender peppers, pre-bake empty shells for 8–10 minutes.

What color peppers are best?

Red, yellow, and orange are sweeter and great for kids or anyone who prefers a mild flavor. Green peppers are slightly more bitter and very flavorful if you like that classic taste.

How can I make this lower carb?

Use cauliflower rice instead of quinoa.

Sauté it briefly to remove excess moisture before mixing into the filling.

Can I make it without canned tomatoes?

Absolutely. Use 1 to 1 1/2 cups of fresh diced tomatoes or even a thick salsa. Just avoid watery mixtures.

What cheese melts best on top?

Part-skim mozzarella gives a clean melt.

Monterey Jack, provolone, or a light sprinkle of shredded cheddar are also great options.

How do I keep the filling from falling out?

Pack the filling gently but firmly, and choose peppers with stable bases. Let the peppers rest a few minutes after baking so the filling sets slightly.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free. If you’re sensitive, double-check broth labels and spices to ensure they’re certified gluten-free.

Wrapping Up

Lean turkey stuffed peppers with quinoa are colorful, comforting, and practical for busy schedules.

They bring big flavor with simple ingredients and leave plenty of room to make them your own. Prep them on a Sunday, serve them to friends, or tuck a couple into your lunch plan for the week. With a little chopping and one good bake, you’ve got a fresh, well-balanced meal that always hits the spot.