Spiced Turkey and Quinoa Stuffed Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large (red, yellow, or orange), tops cut off and seeds removed bell peppers
• 1 lb ground turkey
• 1 cup, rinsed quinoa
• 2 cups low sodium chicken broth
• 2 tbsp olive oil
• 1 small, finely diced onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 1/4 cup, chopped fresh parsley
• 1/2 cup shredded mozzarella cheese

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.