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The Ultimate Healthy Ground Turkey Stuffed Peppers with Quinoa and Spinach

Close-up of two baked ground turkey stuffed peppers, one yellow and one red, topped with melted, browned cheese.
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Make delicious, high-protein stuffed bell peppers using lean ground turkey, quinoa, and fresh spinach. This recipe is simple to follow and perfect for a satisfying weeknight meal.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (93% lean or higher)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1 cup fresh spinach, chopped
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish.
  2. Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and white membranes. Place the hollowed peppers cut-side up in the prepared baking dish.
  3. Cook the turkey mixture: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  4. Add flavor: Stir in the minced garlic, cooked quinoa, chopped spinach, drained diced tomatoes, oregano, basil, salt, and pepper. Cook for 3 to 5 minutes until the spinach wilts and the mixture is heated through.
  5. Stuff the peppers: Spoon the turkey and quinoa mixture evenly into the hollowed bell peppers. Do not pack too tightly.
  6. Bake: Pour the chicken broth into the bottom of the baking dish around the peppers. Cover the dish tightly with aluminum foil. Bake for 35 minutes.
  7. Finish baking: Remove the foil. If using cheese, sprinkle the mozzarella over the tops of the peppers. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
  8. Serve immediately.

Notes

  • For a low carb ground turkey peppers option, substitute the quinoa with riced cauliflower or extra chopped mushrooms.
  • To make this recipe ahead, prepare the filling completely, stuff the peppers, cover them, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time if baking directly from the refrigerator.
  • If you prefer a saucier filling, use the undrained diced tomatoes or add 1/4 cup of your favorite tomato sauce to the mixture.

Nutrition

Find it online: https://cookingzenith.com/ground-turkey-stuffed-peppers/