Sweet & Spicy Honey-Glazed Turkey Stuffed Bell Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Colorful bell peppers filled with lean turkey, quinoa, and a sweet-spicy glaze. Kid-approved and protein-packed. This American-inspired kid-friendly recipe (high protein), ready in about 45 minutes, pairs bell peppers, ground turkey, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 25 min Serves 4 American cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Cut tops off 4 large bell peppers and remove seeds. Place peppers upright in a baking dish.
  2. Step 2: Cook 1 cup uncooked quinoa in 1.5 cups water for 15 minutes until fluffy. Drain any excess liquid.
  3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1/2 cup diced onion and 2 minced garlic cloves for 3 minutes until softened. Add 1 lb ground turkey, breaking it into small pieces, and cook until browned (8-10 minutes).
  4. Step 4: Stir in cooked quinoa, 1/2 cup chopped tomatoes, 1 tsp cumin, and 1/2 cup chicken broth. Simmer for 5 minutes until liquid is absorbed. Remove from heat and stir in 2 tbsp honey and 1 tbsp sriracha.
  5. Step 5: Spoon turkey mixture into bell peppers, pressing gently. Drizzle with remaining honey-sriracha mixture. Bake for 25 minutes until peppers are tender. Sprinkle with 3 tbsp chopped cilantro before serving.

Related recipes