There are always go-to recipes that you can make any day of the week. This is one of those recipes. I came up with this recipe years ago when trying to think of something healthy to make and have leftovers to easily pack for lunch. I’ve seen lots of stuffed pepper recipes, but they are usually made with rice and ground beef. This recipe swaps quinoa and ground turkey to make it something you can feel good about eating. Add in some kale and tomatoes you have a real winner!



I actually ran out of tomatoes so I added a 1/2 cup of crushed tomatoes instead. Sometimes adaptation is the best skill a cook can have!


Three separate steps are needed for this recipe but they each are not difficult to do and can be done simultaneously. While the peppers are roasting and the quinoa is simmering, the filling can be made.

You can use any color bell pepper you like. I chose orange because they were the best looking peppers in the store!


This is also a great recipe that you can make in advance and heat up whenever you’re ready to eat. Not to mention, they are perfectly portioned so you can eat one, two, or three depending how hungry you are. Sprinkle some Parmesan cheese on top and this recipe tastes good and makes you feel good!



Quinoa & Turkey Stuffed Peppers

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4


  • 4 bell peppers (orange, red, or yellow)
  • 1/2 cup quinoa
  • 1 cup water
  • 1 lb ground turkey
  • 3 tablespoons olive oil
  • 1 large shallot, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper (add more or less based on spiciness level desired)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped
  • 1 (15 ounce) can diced tomatoes
  • 2 large (or 3 medium) stalks kale, chopped
  • parmesan cheese, grated


  1. Preheat oven to 425 degrees F and line a baking sheet with aluminum foil.
  2. Slice bell peppers in half vertically. Scoop out the seeds and remove the stems. Place peppers sliced side down on baking sheet. Drizzle 1 tablespoon of olive oil over the tops of the peppers and rub to coat.
  3. Bake peppers for 20 minutes or until tops are slightly browned. Remove from oven to cool.
  4. While peppers are baking, add water and quinoa to a medium-sized pot. Bring to boil over high heat and then reduce heat to low and simmer for 15-20 minutes, until water is absorbed.
  5. Meanwhile, heat a large skillet over medium heat on the stove. Add remaining 2 tablespoons of olive oil. Once skillet is hot, add diced shallot and sauté until translucent, about 5 minutes. Add minced garlic and cook for additional 30 seconds.
  6. Add ground turkey to skillet and break up with a wooden spoon. Cook until turkey is browned with no pink spots left, about 5-8 minutes. Stir in salt, pepper, cayenne pepper, oregano, basil, and thyme.
  7. Add diced tomatoes to skillet and stir to combine. Next, mix in chopped kale and parsley.
  8. Once quinoa is cooked, add it to the skillet, mixing completely. Turn off heat.
  9. Turn cooked peppers sliced side up. Stuff peppers with filling. Filling should completely fill the 4 peppers. (Don't be afraid to really stuff them!)
  10. Sprinkle tops of peppers with about 1 teaspoon grated parmesan, or as much as wanted. Place back in over for additional 5-7 minutes or until cheese is melted.
  11. Serve immediately or let cool and reheat when desired.
Recipe Management Powered by Zip Recipes Plugin