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close up of a quinoa stuffed pepper in a baking dish
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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers are the healthy dinner recipe you've been looking for! This delicious recipe is going to win over even your picky eaters.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: italian stuffed peppers
Servings: 6 people
Calories: 386kcal
Author: Lisa Longley


  • 6 bell peppers
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 pound ground turkey 93% lean (read about substituting pork and beef here)
  • 2 cups cooked quinoa
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 15 ounces tomato sauce
  • 2 cups shredded mozzarella cheese divided


  • Preheat your oven to 350 degrees.
  • Cut the tops off of the peppers, remove the ribs and seeds, and then dice the tops of the peppers.
  • Place the hallowed out peppers in a large bowl and drizzle with a little olive oil. Cover with a plate and microwave for 7 to 10 minutes. Be very careful when you remove the plate as there will be a lot of steam.
  • While the peppers cook, heat a large skillet over medium heat, add olive oil. Add the chopped bell pepper tops, diced onion, and garlic. Sauté until soft, about five to seven minutes.
  • Add the ground turkey and break up as you cook it. Season with onion powder, parsley, basil, salt, and pepper. Cook until the meat is no longer pink.
  • Stir in the cooked quinoa, pasta sauce, and one cup of the mozzarella cheese. Taste the mixture and add more salt and pepper to taste. Divide the mixture between the hollowed out bell peppers. Top with the remaining cheese.
  • Bake uncovered for 25 minutes. Serve immediately.


Serving: 1pepper | Calories: 386kcal | Carbohydrates: 30g | Protein: 31g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 1190mg | Potassium: 486mg | Fiber: 7g | Sugar: 11g