Turkey Stuffed Peppers

Story by Natalie
Turkey Stuffed Peppers
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Let’s talk about stuffed peppers, shall we?

First of all, I’m fairly confident that these turkey quinoa stuffed peppers are one of the best recipes we’ve ever come up with on the blog. But, before I get into all the juicy recipe details, allow me to share a little backstory on my relationship with bell peppers and  this dish...

Turkey Stuffed Peppers

I have a friend who once said “all things come back into style, but when they do they usually come back better and more improved.” I’m not sure if that’s universally true or not, but it certainly seems to be the case for me when it comes to stuffed peppers. I did not grow up eating them at home, but I remember going to a friends house when I was young and being served a whole bell pepper stuffed with ground beef, rice, and tomato sauce. I wasn’t quite sure what to do with the vegetable boat, so I carefully ate the stuffing and discarding it’s vessel, which was a green bell pepper.

Fast forward a few years, three kids, and a business later, and I’m suddenly all about any dinner that is easy, healthy, and can be baked on a single pan. Unlike me as a child, my kids love bell peppers in all forms, which inspired Holly and I to reinvent a stuffed bell pepper recipe to suit not only our children’s, but also our own taste buds.

We are big fans of the final result of this classic recipe revamp and we think you will be, too.

Turkey Stuffed Peppers

So, what goes in stuffed peppers?

Basically, as long as you have a protein (such as ground beef, ground turkey or ground chicken) and a grain (rice or quinoa) the rest is up to you. That being said, here’s what we put in ours:

Ground turkey
Cooked quinoa
The Modern Proper Taco seasoning
Black beans
Pepper jack cheese (must have cheese)
Plus some avocado, sour cream and cilantro for topping

Turkey Stuffed Peppers

How do I make stuffed peppers?

You can always cut the tops off and discard the inside, but we prefer to cut ours in half lengthwise. This makes for slightly smaller portions that are perfect for my kids.

Turkey Stuffed Peppers

How long do you cook stuffed bell peppers and do you cover stuffed bell peppers?

These are two very common questions. No, there is no need to cover the stuffed bell peppers. We like our cheese really melted and our peppers slightly roasted, so we leave them uncovered. We also like easy recipes, so one less step is always better in our book.

As for cook time, all ingredients inside the stuffed pepper are already cooked, so the bake time is simply to cook the peppers to your likeness and marry the flavors. We recommend baking the stuffed peppers for 20-25 minutes, or until they are tender.

What should I serve with stuffed peppers?

The idea of these peppers is that they are a meal in and of themselves. There is no need for extras, but if you want something green (besides the peppers) on your plate, a simple salad is always a great idea.

We hope you enjoy this revamped classic as much as we have. It’s a fun and delicious way to introduce what may be a new veggie to your kids, and makes for the perfect family meal when fussing in the kitchen for hours on end isn’t on the menu.

When these Turkey Stuffed Peppers make it to your dinner table, be sure to post a pic to Instagram and tag @themodernproper and #themodernproper. We’d love to see how it turned out and fully expect to hear how much you loved it!

Turkey and Quinoa Stuffed Bell Peppers Recipe

Serves 8


1lb ground turkey
1/2 tsp salt
1 small onion, minced
3 cloves garlic, minced
1 cup quinoa, cooked according to package instructions
1 can fire roasted tomatoes
1 jalapeño, minced (optional)
2 tbsp taco seasoning
1 can black beans, rinsed and drained
1 1/2 cup pepper jack cheese, grated
4 large bell peppers
green onions


  1. In a large skillet brown meat breaking up into bits. Once cooked through add in chopped onion and garlic and cook until onions are translucent.
  2. Remove meat mixture from heat and add in quinoa fire roasted tomatoes, jalapeño, taco seasoning, black beans and 1 cup of the cheese.
  3. Preheat oven to 350°F. Using a sharp knife cut peppers in half lengthwise and use a spoon to discard seeds. Line peppers on a lightly greased baking sheet.
  4. Using a large spoon divide filling equally between each bell pepper. Top with remaining cheese and bake for 20 minutes or until pepper is tender.
  5. While still hot top peppers with cilantro, avocado and green onions. Serve immediately.