Turkey + Quinoa Stuffed Bell Peppers

CategoryDifficultyIntermediateYields6 Servings
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins

Comfort food at it’s best! Plus, these stuffed bell peppers reheat well which make them a great meal prep recipe.

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 6 tri-color bell peppers, large
 1 lb ground turkey
 1 yellow onion, chopped
 olive oil spray
 3 cloves garlic, minced
 1 zucchini, finely chopped
 15 oz tomato sauce
 ½ cup diced tomatoes
  tsp cayenne pepper
  tsp dried basil
  tsp dried oregano
 1 cup cooked quinoa
 1 cup low-fat shredded cheese



Heat oven to 350 degrees Farenheit.

Remove bell pepper tops, seeds and membranes and rinse. In a deep stockpot, bring 6 quarts of water to a rolling boil, and then put in peppers. Cook until slightly tender but not limp, about 5 to 6 minutes.

Spray a pan with olive oil. On medium heat, cook ground turkey, stirring occasionally, until brown; drain off excess liquid. Return to stove and add onions, garlic, and zucchini. Cook for 8 minutes. Add tomato sauce and the remaining ingredients, except cheese. Cook until hot, stirring frequently.

Fill peppers with cooked mixture and stand upright in an ungreased 8x8 inch square baking dish. Cover and bake for 35 minutes.

Uncover, add cheese to top of each pepper, and bake peppers for 15 more minutes. Serve with tops if desired.


3 Proteins, ¼ Starch, 1 ½ Vegetables


Nutrition Facts

Serving Size 1 Pepper

Servings 6

Amount Per Serving
Calories 310
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 29g10%
Dietary Fiber 6g24%
Sugars 12g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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