Baked Stuffed Bell Peppers with Quinoa and Turkey


  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa
  • 1/2 pound ground turkey
  • 1/2 cup diced onion
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1/2 cup shredded mozzarella cheese (optional)


  1. Preheat your oven to 375°F (190°C). Line a baking dish with foil or lightly grease it.
  2. Cut the tops off the bell peppers and remove the seeds and membranes from the inside. Rinse the peppers with water and set them aside.
  3. In a large skillet, cook the ground turkey over medium heat until browned. Drain any excess fat.
  4. Add the diced onion and garlic to the skillet with the turkey and cook for an additional 2-3 minutes until the onion is translucent.
  5. Stir in the cooked quinoa, diced tomatoes, parsley, dried oregano, ground cumin, salt, and pepper. Cook for another 2 minutes to allow the flavors to meld together. Remove the skillet from heat.
  6. Stuff the bell peppers with the quinoa and turkey mixture. Place them in the prepared baking dish.
  7. If desired, sprinkle the shredded mozzarella cheese over the top of each stuffed pepper.
  8. Cover the baking dish with foil and bake for 25-30 minutes, or until the bell peppers are tender.
  9. Remove the foil and continue baking for an additional 5 minutes, or until the cheese is melted and golden.
  10. Remove from the oven and let the stuffed bell peppers cool for a few minutes before serving.

Calorie breakdown per serving (approximate):

  • Calories: 279
  • Protein: 23g
  • Carbohydrates: 29g
  • Fat: 8g
  • Fiber: 6g
  • Sugar: 8g

Enjoy the delicious and nutritious Baked Stuffed Bell Peppers with Quinoa and Turkey as a satisfying and healthy meal. This recipe provides a good balance of protein, carbs, and healthy fats, making it a nutritious choice for your diet.