Bell peppers stuffed with seasoned turkey and quinoa
Lean Turkey Stuffed Peppers
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6
6 peppers
Difficulty
Easy
Cost
Budget
$
Lean Turkey Stuffed Peppers
Bell peppers stuffed with seasoned turkey and quinoa
★4.6(20)
Colorful bell peppers filled with lean ground turkey, quinoa, black beans, and topped with a little cheese. A complete, healthy dinner in one pepper.
15m
Prep Time
35m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These stuffed peppers are a complete meal in an edible bowl. Lean turkey and quinoa provide protein while the pepper itself adds vitamins and natural sweetness.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 6 bell peppers, tops cut off and seeded
- 1 lb ground turkey
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained
- 1 cup salsa
- 1/2 cup shredded cheese
Instructions
- 1
Preheat oven to 375°F. Par-bake hollowed peppers in a baking dish with 1/4 inch water for 10 minutes.
- 2
Brown turkey in a skillet. Mix with quinoa, black beans, salsa, salt, and pepper.
- 3
Fill each pepper with the turkey mixture, packing it in.
- 4
Cover with foil and bake 20 minutes. Remove foil, top with cheese, and bake 5 more minutes.
- 5
Let cool 5 minutes and serve with extra salsa and sour cream.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with classic coleslaw and cornbread on the side
Substitutions
Ground turkeyGround chicken or lean beef
Any ground meat works
QuinoaCauliflower rice
Even lower carb option
Tips & Storage
Pro Tips
Use a mix of colorful peppers for a beautiful presentation.
These freeze beautifully—prep a double batch.
Add corn, diced zucchini, or rice to the filling for variety.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 20 minutes or microwave 3 minutes.
Nutrition Facts
Per serving (60mg) · 6 servings
Calories300
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates10g
Fat30g
Fiber520mg
Sugar8g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use rice instead of quinoa?
- Yes, brown rice or white rice works great.
- How do I keep peppers from falling over?
- Use a muffin tin or pack them snugly in a baking dish.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →