turkey quinoa stuffed peppers


I have been wanting to make this dish for a very long time.  Verdict: I should not have waited.  You can serve with some sliced avocado or some greens/salad.  This is a very satisfying and healthy dish.


  • 1.5 cups COOKED quinoa
  • 3 large bell peppers, sliced in half, lengthwise, seeds removed
  • 1 tsp olive oil (+ more later)
  • 1 small red onion, diced
  • 1 jalapeno, minced
  • 1 large clove garlic, minced
  • 1 lb extra lean ground turkey meat
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • sea salt to taste
  • 2 tbs fresh mint, finely chopped
  • 2.5 tbs tomato paste
  • 1 cup chicken broth
  • 1 medium tomato, diced (optional)
  • bread crumb (optional)
  • shredded mexi blend cheese


  1. Preheat oven to 400 F.
  2. In a large skillet, heat the 1 tsp olive oil on medium high.  Add to it the garlic, onion and jalapeño and sautee for a few minutes.
  3. Next, add the the turkey and season with the garlic powder, cumin and salt.  Using a wooden spoon, break up the meat and keep stirring until no longer pink, cooked through and completely minced – about 5-7 minutes.
  4. Then, stir in the tomato, mint, 1/2 cup of chicken broth and tomato paste.  Bring to a boil and then lower heat to a simmer, stirring occasionally, for 5 more minutes.  Lastly, add the quinoa and combine all together.
  5. Drizzle your baking dish with olive oil.  Then pour the remainder of the chicken broth into the dish.
  6. Fill each pepper halve with the meat mixture and place in your baking dish.  Sprinkle each pepper top liberally with bread crumb.
  7. Bake for 30-35 minutes.  Remove from oven, sprinkle with cheese and place back in oven on broil, for 1 minute or until cheese is melted.

Yields 4-6 servings.

…delicious happens




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