Turkey and Quinoa Stuffed Peppers


These peppers are filled with loads of protein, bold flavors, and are nutrition packed!

Makes 6 Peppers  •  Serving size: 1 Pepper = 2½ oz. Protein and ½ Starch


  • 1 cup uncooked quinoa
  • 1½ cups water (or chicken or veggie broth)
  • 1 Tbsp. avocado oil
  • 1 yellow onion diced
  • 2-3 cloves garlic minced
  • 1 lb. ground white meat turkey
  • 1 Tbsp. Italian seasoning
  • Salt and pepper to taste
  • 12 oz. can tomato sauce (low sodium)
  • 4-6 oz. fresh, chopped spinach
  • ¼ cup fresh basil, julienned
  • 6 bell peppers, red, green or yellow
  • Shredded low fat mozzarella (sprinkle on each pepper before baking)


1.  Preheat oven to 350 degrees. In a saucepan, combined the quinoa and water (or broth) with a pinch of salt. Bring to a boil, then cover and simmer for 20 minutes. Remove lid and cook approximately 3 more minutes to evaporate any excess water. Set aside.

2.  In a large skillet, over medium heat, add onion, garlic and oil until translucent. Add turkey meat and seasonings, cooking until no longer pink. Stir in tomato sauce and spinach. Cook another 2-3 minutes.

3.  Cut each bell pepper in half, long ways. In a large bowl, mix the quinoa and meat mixture together and spoon into each pepper halve. Top with mozzarella and bake for 25 minutes. Garnish with sprinkle of basil.

NOTE: Reserve a small amount of tomato sauce (1 Tbsp. of each pepper) and pour onto the top of each pepper with the cheese for a moist variation. Top with julienned basil before serving.

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Cheladee Bianchini