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Turkey Quinoa Stuffed Peppers

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Meet our new favorite healthy go-to dinner recipe for the weeknights!

This delicious recipe for Turkey Quinoa Stuffed Peppers is inspired by a recipe we discovered by Nikki at Love And Food Foreva. When we saw it, we knew we had to make it for ourselves and put our spin on it (who doesn’t love black beans?!) … It did NOT disappoint!

We love this dish for a lot of reasons – it is healthy, packed with flavor and protein, and is quick and easy to make! This recipe is gluten-free, just be sure to double-check your chicken stock!

Turkey Quinoa Stuffed Peppers


  • 1 lb. ground turkey breast
  • 1/2 cup quinoa, uncooked
  • 1-1/4 cup low sodium chicken broth separated
  • 3 tbsp. tomato paste
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 can black beans, rinsed and drained
  • 2-3 large bell peppers, halved and seeded
Final Step
  • 1 cup shredded cheese
  • 2 green onions, dark green tops chopped and reserved


  • Heat a large sauté pan over medium-high heat. Add olive oil. Sauté onions and garlic, stirring occasionally until fragrant (a couple of minutes).
  • Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 minutes).
  • Once the turkey is almost completely browned, add uncooked quinoa, tomato paste, 1 cup of chicken broth, chopped cilantro, and black beans. Stir well to combine, then cover. Let simmer over medium heat for 15 minutes.
  • While the mixture simmers, preheat the oven to 350 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside.
  • Place the bell pepper halves into an oven-proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour the remaining ¼ cup of chicken broth into the baking dish. Cover with parchment paper and bake for 35 minutes.
  • Remove the pan from the oven and sprinkle each bell pepper with shredded cheese and chopped green onion tops. Bake another 10 minutes. Serve immediately.
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Pro Tip: You can also make this dish dairy-free by not adding the cheese.


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All photos by Lorianne DeVita

by Camila Alves McConaughey