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Turkey Quinoa Stuffed Peppers


  • 1 pound 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 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.
  • Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining ¼ cup of chicken broth into the baking dish. Cover with parchment paper and bake for 35 minutes.
  • Remove from pan from oven and sprinkle each bell pepper with shredded cheese and chopped green onion tops, bake another 10 minutes. Serve immediately.
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