These turkey and quinoa stuffed peppers are a healthy, high-protein dinner made with lean ground turkey, fiber-rich quinoa, and sweet red bell peppers. Naturally gluten-free and great for meal prep, this easy stuffed pepper recipe is perfect for busy weeknights or balanced lunches all week long.
Whether you’re feeding a crowd or planning lunches for the week, this dish is a simple way to get more whole foods on the table without sacrificing flavor.
Why You’ll Love These Turkey and Quinoa Stuffed Peppers
- High-protein & fiber-rich to support blood sugar balance and satiety
- Naturally gluten-free and easy to adapt for different dietary needs
- Great for meal prep, reheats beautifully
- Packed with anti-inflammatory spices like cumin and smoked paprika
Turkey and Quinoa Stuffed Peppers
Serves: 8
Ingredients
- 2 teaspoons avocado oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon Italian seasoning
- ¼ teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup diced tomatoes
- 1 cup chicken stock
- ½ cup quinoa, dry
- 1¼ pounds ground turkey
- 4 medium red bell peppers, halved and seeds removed
Instructions
- Preheat the oven to 425°F. Prepare a sheet tray by lightly greasing or lining with parchment paper.
- Heat avocado oil in a large sauté pan over medium heat. Add the diced onion and cook for about 5 minutes, or until softened and translucent.
- Add garlic, spices, and tomato paste. Stir in the garlic, cumin, Italian seasoning, smoked paprika, tomato paste, salt, pepper, and diced tomatoes. Cook for another 5 minutes, allowing the flavors to develop.
- Add quinoa and stock. Pour in the chicken stock and stir in the quinoa. Bring the mixture to a gentle simmer and cook for about 8 minutes, until the quinoa has begun to absorb the liquid.
- Remove from heat and mix in the ground turkey until just combined. (The turkey will finish cooking in the oven.)
- Stuff the peppers. Fill each prepared bell pepper half with the turkey and quinoa mixture and place them cut-side up on the prepared sheet tray.
- Roast in the preheated oven for about 40 minutes, or until the filling reaches an internal temperature of 165°F.