Spiced Turkey and Quinoa Stuffed Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers stuffed with savory spiced ground turkey and fluffy quinoa, baked to tender perfection for a wholesome family meal. This mediterranean-inspired healthy bowls (gluten free) ready in about 60 minutes pairs ground turkey, rinsed quinoa, low sodium chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (12 ratings) Prep: 20 min Cook: 40 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups low sodium chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely diced onion and sauté for 3-4 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper to the skillet. Cook for 1 minute until fragrant.
  4. Step 4: Add 1 lb ground turkey and 2 tbsp tomato paste to the skillet. Cook, breaking up the meat, for 6-7 minutes until turkey is browned and cooked through.
  5. Step 5: Remove from heat and stir in the cooked quinoa and 1/4 cup chopped fresh parsley until well combined.
  6. Step 6: Stuff each of the 4 prepared bell peppers evenly with the turkey and quinoa mixture. Place stuffed peppers upright in a baking dish and top each with a generous 2 tbsp shredded mozzarella cheese.
  7. Step 7: Bake for 25 minutes until the peppers are tender and the cheese is melted and slightly golden. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Spiced Turkey and Quinoa Stuffed Bell Peppers take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Turkey and Quinoa Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground turkey from drying out.

Can I substitute ingredients in Spiced Turkey and Quinoa Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Turkey and Quinoa Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Turkey and Quinoa Stuffed Bell Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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