• (3) bell peppers, tops removed & hollowed
  • (3) bell pepper tops, chopped
  • (½) lb ground turkey — can substitute ground beef or chicken
  • (½) cup cooked quinoa — can substitute rice
  • (½) large onion, diced
  • (1) garlic cloves, minced
  • (4) oz shredded cheese, divided
  • (1) tbsp tomato paste
  • extra virgin olive oil
  • salt & pepper


  1. Preheat oven to 425ºF
  2. Bring a large pot of water to boil on the stove
  3. Heat a large sauté pan over medium-high heat
  4. Add a tablespoon of extra virgin olive oil to pan
  5. Sauté onion, pepper tops and garlic for 5 minutes until they begin to soften
  6. Empty sautéed vegetables into a large mixing bowl and put pan back over medium heat
  7. Add another tablespoon of extra virgin olive oil to pan
  8. Add ground turkey to pan and season with salt and pepper (about 1 tbsp salt, ½ tbsp pepper)
  9. Cook ground turkey for a few minutes and then add tomato paste to pan
  10. Cook ground turkey for a few more minutes and then add to mixing bowl with vegetables (it’s okay if turkey is not fully cooked — it will finish in the oven, no worries)
  11. Blanch peppers in the boiling water for 5 minutes to soften peppers (this step is optional, but I prefer to always blanch)
  12. While peppers are being blanched, add cooked quinoa and half of the shredded cheese to bowl with veggies/ turkey
  13. Stir well to combine
  14. Remove peppers from water and place in a loaf pan
  15. Stuff peppers evenly with turkey & quinoa stuffing
  16. Top peppers with remaining shredded cheese
  17. Bake in oven for 10-15 minutes until cheese is melted and golden

Stuffed Peppers