Quinoa and Ground Turkey Stuffed Peppers

Recipe by: Patricia Smith

“These are yummy and HEALTHY!”


  • 1 cup quinoa ( or 1/2 cup quinoa and 1/2 cup bulgar wheat)
  • 2 cups chicken stock
  • 6 bell peppers ( I use three green, three red)
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1 (14 ounce) cans diced tomatoes, drained
  • 1 (6 ounce) cans tomato paste
  • 1/2 vidalia onion, chopped
  • 4 garlic cloves, chopped
  • 1/4 cup Worcestershire sauce
  • 1/2 cup shredded Italian cheese ( I used parmesan and asiago blend)
  • salt
  • pepper


  • Preheat oven to 350 degrees.
  • Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
  • Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).
  • Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
  • Add chopped onions and peppers. Saute 2-3 minutes.
  • Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
  • Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
  • Add the cooked quinoa to the meat mixture. Stir thoroughly.
  • Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
  • After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
  • Serve immediately