These Turkey & Quinoa Stuffed Bell Peppers are one of those easy, feel-good meals that check all the boxes — hearty, colorful, and packed with flavor. I’ve been making these for years when I want something satisfying but still light.
The ground turkey makes it lean, the quinoa adds that nutty bite, and everything’s tucked into a sweet roasted pepper. It’s just a good, cozy dinner that also looks beautiful on the plate.
Why I Love This Recipe
There’s something really satisfying about scooping into a perfectly roasted pepper filled with warm, seasoned goodness. I love this recipe because:
- It’s colorful and makes dinner feel fun
- Leftovers are amazing the next day
- You can prep parts ahead of time
- It’s high-protein and naturally gluten-free
- It’s a great “clean out the fridge” kind of meal
Servings & Time
Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
What You’ll Need
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 lb ground turkey
- 1 cup cooked quinoa
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- ¼ cup chopped fresh parsley (plus more for garnish)
- ¼ cup plain breadcrumbs (optional, for topping)
Pro Tips
- Cut a thin slice off the bottom of each pepper to help them stand up in the dish
- Don’t overcook the quinoa — keep it fluffy so the filling isn’t mushy
- Mix half the cheese into the filling and save the rest for the top
- Roast the peppers uncovered for a slightly crispy edge
- Add breadcrumbs on top for extra crunch
Tools Needed
- Large skillet
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowl
- Baking dish
- Spoon or small scoop
Substitutions & Variations
- Use ground beef or chicken instead of turkey
- Swap quinoa for brown rice or couscous
- Add black beans or corn for extra texture
- Use pepper jack cheese for more heat
- Make it vegetarian with lentils or chopped mushrooms
Make Ahead Tips
- Cook the quinoa and turkey filling up to 2 days ahead and store in the fridge
- Stuff the peppers the night before and bake the next day
- Freeze unbaked stuffed peppers for up to 2 months
Full Recipe & Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F.
Step 2: Prep the Peppers
Slice the tops off 6 large bell peppers and scoop out the seeds and membranes. Set aside.
Step 3: Cook the Turkey and Veggies
In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook for 2–3 minutes until soft. Add 1 lb ground turkey, breaking it up as it cooks. Cook for 5–7 minutes until browned and no longer pink.
Step 4: Add Tomatoes and Seasoning
Stir in 2 tbsp tomato paste, 1 can drained diced tomatoes, 1 tsp oregano, 1 tsp salt, and ½ tsp black pepper. Simmer for 2–3 minutes.
Step 5: Add Quinoa, Cheese & Parsley
Turn off heat. Stir in 1 cup cooked quinoa, ½ cup shredded mozzarella cheese, and ¼ cup chopped parsley until well combined.
Step 6: Fill the Peppers
Spoon the filling into each pepper, pressing down slightly to pack it in. Place peppers upright in a baking dish.
Step 7: Top and Bake
Sprinkle the remaining ½ cup mozzarella and ¼ cup breadcrumbs over the top. Bake at 375°F for 25–30 minutes until the peppers are tender and the tops are golden.
Step 8: Garnish and Serve
Remove from the oven, let cool for 5 minutes, then sprinkle with more parsley and serve.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven until warm
- You can freeze baked stuffed peppers for up to 2 months — thaw overnight and reheat
Macros (Per Serving)
- Calories: 340
- Protein: 28g
- Carbs: 22g
- Fat: 15g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Stuffed peppers are like little edible baking dishes that lock in moisture. Quinoa absorbs the extra juice from the tomatoes and turkey, keeping the filling tender but not soggy. The high protein keeps you full, and a little fat from cheese helps carry the flavor.
Common Mistakes
- Undercooking the peppers: Make sure they’re soft but still holding their shape
- Overpacking the filling: Press it in gently — too tight and it won’t heat evenly
- Using raw quinoa: Always cook it first!
- Forgetting to drain the tomatoes: Too much liquid will make the filling mushy
What to Serve With
- Simple side salad with lemon vinaigrette
- Garlic roasted green beans
- Crusty whole grain bread
- Roasted sweet potatoes
- A cold cucumber yogurt salad
FAQ
Can I make these vegetarian?
Yes! Use lentils or black beans instead of ground turkey.
Can I freeze them?
Absolutely. Bake, cool completely, then freeze. Thaw and reheat.
Do I have to cook the filling before stuffing?
Yes — it helps blend the flavors and keeps the peppers from getting soggy.
Can I use rice instead of quinoa?
Totally. Cooked brown or white rice works great too.
Can I make this dairy-free?
Yup! Use a dairy-free shredded cheese or just skip it altogether.
Wrap-Up
These Turkey & Quinoa Stuffed Peppers are the kind of recipe that makes dinner feel easy and impressive at the same time. They’re cozy, packed with protein, and just a little bit fancy. If you try this recipe, I’d love to hear how it turned out for you — leave a comment below and let me know what you think or ask any questions!