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

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  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.