Turkey & Quinoa Stuffed Bell Peppers – A Cozy, Colorful Dinner

These stuffed peppers are hearty, colorful, and surprisingly simple to pull together on a weeknight. Tender bell peppers hold a savory mix of ground turkey, fluffy quinoa, tomatoes, and spices, all topped with a little melted cheese. It’s the kind of meal that feels homey without being heavy.

You get a nice balance of protein, fiber, and veggies in every bite. If you’re feeding a family or planning meals for the week, this recipe fits right in.

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Turkey & Quinoa Stuffed Bell Peppers - A Cozy, Colorful Dinner

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 6 medium bell peppers (any colors you like)
• 1 cup uncooked quinoa (or 3 cups cooked)
• 1 pound ground turkey (93% lean works well)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 medium zucchini, diced (optional but great for texture)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional for heat)
• 1/2 to 3/4 teaspoon kosher salt, to taste
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (mozzarella, Monterey Jack, or cheddar)
• 1/4 cup chopped fresh parsley or cilantro
• 1/2 lemon (for a squeeze of brightness)
• 1/2 cup low-sodium chicken broth or water (for the baking pan)

Method

 

1. Heat the oven: Preheat to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
2. Cook the quinoa: Rinse the quinoa under cold water. Cook according to package directions with a pinch of salt. Fluff and set aside. You’ll need about 3 cups cooked quinoa.
3. Prep the peppers: Slice the tops off the bell peppers and scoop out seeds and membranes. If they wobble, shave a thin slice from the bottoms so they stand upright. Place them in the baking dish cut-side up.
4. Sauté the aromatics: In a large skillet, heat olive oil over medium. Add onion and a pinch of salt. Cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
5. Brown the turkey: Add ground turkey to the skillet. Break it up with a spoon and cook until no longer pink, 5–7 minutes. Season with cumin, smoked paprika, oregano, chili powder (if using), salt, and pepper.
6. Add veggies and tomatoes: Stir in zucchini, diced tomatoes with their juices, and tomato paste. Simmer 3–4 minutes to marry flavors and thicken slightly.
7. Combine with quinoa: Remove from heat. Fold in the cooked quinoa and half the chopped herbs. Squeeze in a little lemon juice for brightness. Taste and adjust seasoning; the filling should be well-seasoned.
8. Stuff the peppers: Spoon the filling into each pepper, mounding slightly. Sprinkle the tops with about half the cheese.
9. Add moisture to the pan: Pour the chicken broth or water into the bottom of the baking dish (around the peppers, not over them). This helps the peppers steam and become tender.
10. Bake covered: Cover the dish tightly with foil and bake for 25–30 minutes, until the peppers are starting to soften.
11. Finish with cheese: Remove foil, sprinkle on the remaining cheese, and bake uncovered for 8–10 minutes more, until the cheese melts and the peppers are tender but not collapsing.
12. Garnish and serve: Let rest 5 minutes. Sprinkle with remaining herbs. Serve warm with a fresh side salad or a dollop of plain Greek yogurt.

What Makes This Special

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This dish brings together familiar comfort with a lighter twist. Ground turkey keeps it lean, while quinoa adds a nutty flavor and satisfying texture.

The filling is seasoned just enough to be cozy and flavorful, but not overpowering. It’s also flexible: you can swap veggies, adjust spice levels, and switch cheeses without losing the spirit of the recipe. Plus, stuffed peppers look impressive, even if they’re easy to make.

What You’ll Need

• 6 medium bell peppers (any colors you like)
• 1 cup uncooked quinoa (or 3 cups cooked)
• 1 pound ground turkey (93% lean works well)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 medium zucchini, diced (optional but great for texture)
• 1 can (14.5 oz) diced tomatoes (with juices)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional for heat)
• 1/2 to 3/4 teaspoon kosher salt, to taste
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (mozzarella, Monterey Jack, or cheddar)
• 1/4 cup chopped fresh parsley or cilantro
• 1/2 lemon (for a squeeze of brightness)
• 1/2 cup low-sodium chicken broth or water (for the baking pan)

Instructions

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1. Heat the oven: Preheat to 375°F (190°C).

   Lightly oil a 9×13-inch baking dish.

2. Cook the quinoa: Rinse the quinoa under cold water. Cook according to package directions with a pinch of salt. Fluff and set aside.

   You’ll need about 3 cups cooked quinoa.

3. Prep the peppers: Slice the tops off the bell peppers and scoop out seeds and membranes. If they wobble, shave a thin slice from the bottoms so they stand upright. Place them in the baking dish cut-side up.
4. Sauté the aromatics: In a large skillet, heat olive oil over medium.

   Add onion and a pinch of salt. Cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.

5. Brown the turkey: Add ground turkey to the skillet.

   Break it up with a spoon and cook until no longer pink, 5–7 minutes. Season with cumin, smoked paprika, oregano, chili powder (if using), salt, and pepper.

6. Add veggies and tomatoes: Stir in zucchini, diced tomatoes with their juices, and tomato paste. Simmer 3–4 minutes to marry flavors and thicken slightly.
7. Combine with quinoa: Remove from heat.

   Fold in the cooked quinoa and half the chopped herbs. Squeeze in a little lemon juice for brightness. Taste and adjust seasoning; the filling should be well-seasoned.

8. Stuff the peppers: Spoon the filling into each pepper, mounding slightly.

   Sprinkle the tops with about half the cheese.

9. Add moisture to the pan: Pour the chicken broth or water into the bottom of the baking dish (around the peppers, not over them). This helps the peppers steam and become tender.
10. Bake covered: Cover the dish tightly with foil and bake for 25–30 minutes, until the peppers are starting to soften.
11. Finish with cheese: Remove foil, sprinkle on the remaining cheese, and bake uncovered for 8–10 minutes more, until the cheese melts and the peppers are tender but not collapsing.
12. Garnish and serve: Let rest 5 minutes. Sprinkle with remaining herbs.

    Serve warm with a fresh side salad or a dollop of plain Greek yogurt.

Keeping It Fresh

Stuffed peppers keep well and reheat nicely. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave gently until warmed through.

For freezing, wrap individual cooked peppers tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.

Benefits of This Recipe

• Balanced nutrition: You get lean protein from turkey, fiber and complete protein from quinoa, and a full serving of vegetables in each pepper.
• Great for meal prep: Make a batch on Sunday and enjoy easy lunches for days.
• Family-friendly flavors: Seasoned but not spicy, with a cozy tomato base and melty cheese.
• Flexible and forgiving: Swap veggies, use different cheeses, or adjust spices to match your taste.
• Colorful presentation: Mixed pepper colors make the plate bright and inviting.

Pitfalls to Watch Out For

• Under-seasoned filling: Taste before stuffing. Quinoa is mild and needs enough salt, acid, and spices to shine.
• Watery peppers: If your filling seems very wet, simmer it a few extra minutes to reduce.

  Also, avoid pouring liquid over the peppers—keep it in the pan.

• Too-firm peppers: If you prefer very soft peppers, extend the covered bake time by 5–10 minutes before adding the final cheese.
• Overcooked turkey: Stop cooking once the turkey is no longer pink. It will continue to cook in the oven.
• Toppling peppers: Choose peppers with flat bottoms, or level them with a thin slice so they stand steady.

Variations You Can Try

• Southwest style: Add black beans, corn, and a pinch of chipotle powder. Top with pepper jack and finish with cilantro and lime.
• Mediterranean: Stir in chopped spinach, olives, and crumbled feta.

  Swap oregano for a touch of thyme.

• Italian comfort: Use basil, extra garlic, and a spoon of pesto in the filling. Top with mozzarella and a sprinkle of Parmesan.
• Veggie-only: Skip turkey and add mushrooms and chickpeas. Increase spices and use vegetable broth.
• Cauliflower boost: Mix in riced cauliflower for extra veg and volume without many calories.
• Spicy kick: Add diced jalapeño or red pepper flakes, and finish with hot sauce.
• Cheese swap: Try provolone for mild meltiness or sharp cheddar for bolder flavor.