Skip to Content

Turkey Stuffed Peppers

  • Serves: 8
  • Prep Time:  20 min
  • Cook Time:  20 min
  • Calories: 321
Turkey Quinoa Stuffed Bell Peppers topped with fresh cheese and sliced avocados

Spiced with fresh jalapeños and taco seasoning, and sprinkled with pepper jack cheese, turkey-stuffed peppers are a protein-packed, veggie-laden, hassle-free meal that everyone will love.

Turkey-Stuffed Peppers

Quinoa-and-turkey stuffed peppers are the delicious, healthy, kid-friendly, one-pan dinner that you need in your life right this minute! Can one dinner really be all of these things? Spiced with fresh jalapeños and homemade taco seasoning (or store-bought in a pinch), sprinkled with a little pepper jack cheese, this protein-packed, veggie-laden, hassle-free meal is one that everyone will love—especially the cook.

red, yellow and orange raw bell peppers cut in half

How to Make Stuffed Peppers:

The old-fashioned, classic stuffed pepper recipe calls for beef, but for a quick weeknight dinner we love to keep things as lean and healthy as we can, so we’ve opted for ground turkey stuffed peppers instead. Meaty, lean ground turkey is cooked with lots of onions, garlic and spices, so you really don’t miss the beef. Here’s how to make our super easy, turkey-stuffed bell peppers:

  1. Brown the turkey in a big skillet. Once it’s cooked, add the onion and garlic and cook until the onions are translucent.
  2. Kill the heat, and toss the turkey mixture with cooked quinoa, a can of tomatoes, fresh jalapeño, taco seasoning, black beans and cheese.
  3. Cut those peppers! Cut them in half, and use a spoon to scrape out the seeds. Line peppers on a lightly-greased baking sheet.
  4. Fill the cut bell peppers! Sprinkle with even more pepper jack cheese.
  5. Bake until they’re tender and juicy, and the cheese is melted and gooey. Devour!
cooked ground turkey with black beans, tomatoes and spices for filling stuffed bell peppers

Three Reasons This is The Best Healthy Stuffed Bell Pepper Recipe Ever:

Savory, hearty, healthy, and a little spicy, this dinner proves that healthy does NOT have to mean bland or boring. Like anyone else, sometimes we’re just too tired to do anything but order a pizza and call it a day. But when we’ve got a few minutes to make dinner, and some simple ingredients on hand, making a meal that fills our family’s bellies with ultra-healthy foods like quinoa, lean ground turkey and black beans makes us feel like superheroes.

  1. It comes together super fast! Even if you don’t have quinoa cooked ahead of time, it only takes 15 minutes to cook. You can simmer it while you brown the turkey.
  2. It’s a delicious way to get your family excited about vegetables! The peppers are fun to eat and make for a really colorful plate. Also, they’re stuffed with taco-seasoned meat and melted cheese—that usually scores big with the littles.
  3. Lean turkey, plus lots of veggies, plus protein-packed quinoa=major, major healthy dinner points!
turkey and quinoa stuffed bell peppers in a baking dish topped with melted cheese

What Should I Serve With Stuffed Peppers?

You don’t have to serve them with anything—these Mexican-spiced turkey stuffed bell peppers are so loaded with goodness (beans! Veggies! Quinoa! cheese!) that they absolutely qualify as a stand-alone dish. However, if you want a little extra something green on your plate, a simple side salad is always a nice touch, and doesn’t add too much meal-prep time.

Do You Have to Blanch Peppers for Stuffed Peppers?

Nope! How genius is that? Simply stuff raw bell peppers—you want them to hold their shape in the oven as they bake, so blanching the peppers before stuffing them with the seasoned ground turkey would soften them, which is the opposite of what you want.

close up of turkey quinoa stuffed bell peppers topped with melted cheese

Tools You’ll Need To Make Turkey-Stuffed Bell Peppers:

These turkey-and-quinoa stuffed bell peppers are not very demanding. All you’ll need is:

Other Favorite Weeknight Suppers:

So often, half the work of cooking is figuring out what to make. Let us do some of the heavy lifting—it’s what we’re here for! Here are three of our favorite weeknight-ready dishes:

turkey, quinoa and black bean stuffed bell peppers topped with cheese and avocados
turkey, quinoa and black bean stuffed bell peppers topped with melted cheese, fresh cheese and avocados

How’d They Turn Out?

Did your family flip over this stuffed bell pepper recipe? Snap a photo of your finished dish and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Turkey and Quinoa Stuffed Bell Peppers Recipe

  • Serves: 8
  • Prep Time:  20 min
  • Cook Time:  20 min
  • Calories: 321

Ingredients

  • 1lb ground turkey
  • 1/2 tsp salt
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 cup quinoa, cooked according to package instructions
  • 1 14 oz can fire roasted diced 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
  • cilantro
  • avocado
  • green onions
  • crumbled cotija or queso fresco, optional

Method

  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, green onions and cortina or quest fresco if desired. Serve immediately.

Nutrition Info

  • Per Serving
  • Amount
  • Calories321
  • Protein24 g
  • Carbohydrates30 g
  • Total Fat12 g
  • Dietary Fiber6 g
  • Cholesterol62 mg
  • sodium656 mg
  • Total Sugars4 g

Turkey Stuffed Peppers

Questions & Reviews

Join the discussion below.

or
  • Kristin Eggers

    Th inking of doubling the recipe because I have sooooo many garden peppers. Wanted to freeze them…. Or at least one batch. Should I void them all, then freeze? Or just stuff and freeze in the raw pepper? Not sure how it would hold up? Thoughts?

    hmm haven't tried freezing them pre-baked. Probably bake them first.

  • virginia lattner

    Can I substitute quinoa with brown rice? THoughts?

    Yes, Virgina. That will work just fine!

  • Miss cooks a lot

    Any idea on cook time if I do this in the instapot

    We haven't tried these in the instant pot yet but we'd love to hear how it goes if you give it a try!

  • Heather J Speers

    Did you also top the peppers with feta after cooking? It looks like feta in the pictures?

    That is cortina cheese. I will add it to the ingredient list.

  • Jonah Walker

    Hi,Do the calories shown for this recipe include that avocado?

    Yes, the nutritional info shown here is for the whole recipe. Thanks for asking!

  • Christine Chronis

    This is the best stuffed bell peppers I have ever had. Everyone that I have made this for loves it. I bake them in my air fryer which is great for beating the summer heat. A new family favorite

    Thank you Christine! So happy you and your family love them!

  • Suzie DeAngelis

    These were really good. I loved the spice mixture. The only change I made was using basmati rice instead of quinoa, since it was leftover in the fridge already.

    Thanks Susie! We are so glad you loved them, great use of the left over basmati!

  • Miss cooks a lot

    Absolutely delicious! I cooked them in the instapot. Same prep steps including cooking quinoa ahead. Pressure cook on high for 10 minutes (btw - it takes 8 minutes once sealed to get to that temp so factor that in when figuring out total timing). Enjoy!

    We are so glad you liked them! Great job making them in the instant pot!

  • Sara Alexander

    Delicious and easy! We're adding this to our monthly meal rotation.

    Great! Be sure to show us pictures!

  • Kate Wood

    I would eat this, like, 12 nights of the week. mine would be 100% less beautiful than these. this is me trying the recipe asap.

    Ha! Thanks!