Turkey Quinoa Stuffed Peppers|AFoodCentricLife.com

Turkey and Quinoa Stuffed Peppers

By Sally Cameron on September 12, 2012

beans, legumes & grains, chicken & turkey, gluten-free, the daniel plan, vegan, vegetables, vegetarian,

8 Comments

Traditional versions of stuffed peppers use green bell peppers, ground beef and rice. Here’s my updated recipe for turkey quinoa stuffed peppers with lean ground turkey, nutrition-packed quinoa and tomatoes. And I’ve added sweet dried currants, warming spices, plus a little feta cheese for some tang.

You can even make the stuffing ahead of time to save time. Notes for dietary options are below.

Bell Pepper Nutrition

A member of the nightshade family (potatoes, tomatoes, and eggplant), peppers are packed with vitamins C, A and E. Bell peppers make a great vessel for a savory filling and satisfying dinner. For more nutrition, read here on the WHFoods site.

Choosing Ground Turkey

First, I prefer mild tasting, lean ground turkey instead of beef. It’s a good choice for a healthy animal protein source.

When you shop for ground turkey, be sure to read the label or talk with the butcher. Ground turkey can have a big range in terms of fat content. It’s not automatically lower in fat than beef, as you might think. If you can get 10% lean ground turkey, it’s a good choice.

If you prefer beef over turkey, this recipe works great with beef too. Just choose lean beef.

Quinoa – The Power Grain

Instead of rice, I use quinoa – light, fluffy, and packed with protein and fiber. It’s also a complete protein, meaning it provides all of the essential amino acids our bodies need. It’s a great swap for rice in this recipe.

turkey quinoa stuffed peppers|AFoodCentricLife.com

Choosing Bell Peppers

For the bell peppers, choose red or orange. Brighter colored peppers have more nutrition in them and a sweeter taste. Pick through what’s available and choose fat, round peppers if you can. If all that’s at hand is long and narrow, don’t worry; the recipe will still work just fine. Just follow my notes.

Choose peppers that are smooth-skinned (not wrinkled), richly colored, and heavy for their size. On shape – if the peppers are short, squatty and round, trim off the top and fill them whole. If they are long and narrow, do not cut off the top; cut them in half stem to end all of the way through for filling.

Trim out the ribs and seeds from peppers with your fingers and a sharp paring knife until they are clean inside. After sauteing the filling, stuff your peppers and bake according to my directions below.

Dietary Options

Vegetarian option

  • Eliminate the turkey and add your favorite bean. Black beans, Cannellini beans, kidney beans or pinto beans all work well. Use canned beans to save time. Rinse and drain them first. I use Eden Organics because they use BPA-free cans.

Vegan or dairy-free option

  • Do the vegetarian option and skip the feta cheese.

Stuffed bell peppers are a healthy, tasty and nutritious main dish. Add a tossed green salad and you are set.

Turkey Quinoa Stuffed Peppers|AFoodCentricLife.com

Other Helpful Links:

For more information on bell peppers including their health benefits, antioxidant and anti-cancer benefits, read more at The World’s Healthiest Foods

For more information about the nutrition and benefits of quinoa, read the article on The World’s Healthiest Foods site

All about quinoa

8 Comments

Leave a Comment
Mary@SiftingFocus | September 12, 2012 at 11:18 pm

Sally, these stuffed peppers sound wonderful. Creative twists on a traditional recipe! Since I’m not a big green pepper fan, I love the use of red, orange, or yellow peppers in their place.

Madonna | September 12, 2012 at 11:21 pm

I love how you prep food. It is just one of the things I have learned from you. This is going on next week’s menu. I prefer the reds and orange for stuffing, and for some reason I like the horizontal cut. I think it is because of the proportion of filling to pepper. Anyway, thanks again. I really appreciate you.

Michelle @ Find Your Balance | September 16, 2012 at 10:55 am

I’ve been meaning to make something like this forever. It’s on my list of things to do. Ok. This week!!

Chung-Ah | Damn Delicious | September 16, 2012 at 7:57 pm

Wow, you have such stunning photos! And these stuffed bell pepers – YUM! These have been on my bucket list for so long – thanks for pushing me to finally give it a try!

Vida | July 21, 2013 at 7:46 pm

I just tried this recipe as my first attempt at stuffed bell peppers. I was looking for something a bit lighter and nutritious but also as delecious in comparison to my family recipe. This recipe hit the nail on the head. I tweaked it slightly by leaving out the ginger and the currants, using green bell peppers, and adding a bit more turkey to it. Lets just say that my family was more than pleased with my first stuffed bell peppers. Thanks!!!

    Sally | July 21, 2013 at 8:20 pm

    So glad it worked for you Vida. Thanks for commenting back. Tweaking to make it what your family wants is terrific!

    Makenna | April 17, 2014 at 6:07 pm

    That’s what I did too! I added parmesan on the top because I like cheese, but I removed the ginger and the currants and used green peppers. Mine’s still in the oven… Excited to try it!

Susan C. | March 27, 2014 at 11:14 am

I made this the other day and it was wonderful! My family loved it! Since then, my husband has learned he is allergic to tomatoes. I wondered if you might have any suggestions for a good substitute? I’m thinking of maybe adding some beef or veggie broth for the liquid, and maybe some black beans for substance? Just wondering if I should add some extra seasonings too, and/or if there are some other things you might recommend. Thank you!?

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