Quinoa Stuffed Peppers

These healthy Mexican quinoa and turkey stuffed peppers are a quick and easy weeknight meal that’s ready in under 35 minutes! Low-carb and packed with flavor, this is an entree the entire family will love.

Love easy weeknight dinners? Then try my Mexican Stuffed Shells and Creamy Mushroom Carbonara!

a closeup of these Healthy Mexican Quinoa and Turkey Stuffed Peppers in a white baking dish

Why You’ll Love This Recipe

I love replacing pasta or rice with quinoa in some my favorite dishes.  It’s loaded with tons of health benefits and is gluten free.  Just as easy to prepare as rice but comes with a lot more health benefits. One cup of quiona has 8 grams of protein!

These Mexican stuffed peppers are loaded with lean ground turkey, black beans, corn, crushed tomatoes and quinoa. Cumin, cayenne pepper and paprika give the filling a little kick.

Healthy, satisfying and loaded with flavor. The stuffed peppers are cooked in the oven until perfectly tender. A filling, hearty and flavorful meal.

Plus, this gluten-free and low-carb dish takes 35 minutes to make start to finish. Not to shabby for an easy weeknight dinner.

a closeup of these Healthy Mexican Quinoa and Turkey Stuffed Peppers on a white plate

Ingredients

  • Extra-virgin olive oil (or another light-tasting oil like avocado)
  • Lean ground turkey (could also use ground chicken, beef, or pork)
  • Chopped onion (white or yellow)
  • Minced garlic
  • Crushed tomatoes
  • Chicken stock (opt for low-sodium if using store-bought)
  • Frozen corn
  • Black beans (drained and rinsed)
  • Cumin
  • Chili powder
  • Paprika
  • Black pepper
  • Salt
  • Cooked quinoa (plain or tricolor)
  • Lime juice
  • Chopped cilantro
  • Bell peppers

a closeup of these Healthy Mexican Quinoa and Turkey Stuffed Peppers in a white baking dish

How To Make This Dish

  1. Start by adding oil to a large skillet.
  2. Once the oil is shiny, add in ground turkey and sauté until fully cooked, 4-5 minutes. Add in onion and cook for 2-3 minutes. Toss in garlic and cook for an additional minute.
  3. Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer, and cook for 2-3 minutes until slightly thickened.
  4. Take off the heat and stir in cooked quinoa, lime juice and cilantro. Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil.
  5. Bake at 350 degrees for 20-25 or until the peppers are tender and the filling is hot.
  6. Serve the peppers as is or with a side of enchilada sauce with extra cilantro for garnish, if desired. Enjoy!

a black cast iron skillet with the meat and quinoa filling for these stuffed peppers

Tips for Success

  • To speed up this recipe, I used pre-cooked quinoa. I like to make large batches of quinoa at the beginning of the week to toss into salads.
  • You could add some Mexican shredded cheese on top if you’d like. I wanted to keep this dish as light as possible so I omitted it.
  • You can leave your pepper whole or cut in half lengthwise. I find cutting the pepper in half makes for an easier and less messy eat.
  • I love how colorful these peppers are. Any color or type of pepper will do. I love the presentation of the tricolor peppers.

Serving Suggestions

a closeup of these Healthy Mexican Quinoa and Turkey Stuffed Peppers in a white baking dish

Storage Instructions

Store cooled leftover quinoa stuffed peppers in an airtight container upright for up to 3 days. Reheat in the microwave for 2-3 minutes until warmed through.

We don’t recommend freezing these quinoa stuffed peppers as the texture will be affected as it thaws. But you could make a large batch of the quinoa and meat filling to freeze and use with fresh peppers later to speed up the cooking process.

More Healthy Quinoa Recipes

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Healthy Turkey and Quinoa Mexican Stuffed Peppers

5 from 7 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 peppers
Healthy Mexican Quinoa and Turkey Stuffed Peppers. A quick, easy and healthy weeknight meal!

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 8 ounces lean ground turkey
  • 1/4 cup onion chopped
  • 2 garlic cloves minced
  • 3/4 cup crushed tomatoes
  • 1/2 cup chicken stock
  • 1/4 cup frozen corn
  • 1/4 cup black beans drained and rinsed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup cooked quinoa
  • 1/2 tablespoon lime juice
  • 2 tablespoons cilantro chopped
  • 3 bell peppers cut in half and seeded

Instructions

Images:
  • Preheat oven to 350 degrees.
    Meanwhile, add oil to a large skillet. Add in ground turkey and saute until fully cooked and no longer pink, 4-5 minutes.
  • Add in onion and cook for 2-3 minutes. Toss in garlic and cook for an additional minute.
  • Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.
  • Take off the heat and stir in cooked quinoa, lime juice and cilantro.
  • Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.
    Serve immediately and enjoy!
Nutrition Facts
Healthy Turkey and Quinoa Mexican Stuffed Peppers
Amount Per Serving
Calories 139.15 Calories from Fat 37
% Daily Value*
Fat 4.06g6%
Saturated Fat 0.67g4%
Cholesterol 21.39mg7%
Sodium 143.84mg6%
Potassium 428.59mg12%
Carbohydrates 14.43g5%
Fiber 3.3g14%
Sugar 4.63g5%
Protein 12.26g25%
Vitamin A 2077.94IU42%
Vitamin C 80.44mg98%
Calcium 20.82mg2%
Iron 1.55mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: Easy Weeknight Dinner, Healthy Recipes, Lean ground turkey, Low carb recipes, Turkey and Quinoa Mexican Stuffed Peppers

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Comments - page 2/3

  • Preston Grant

    All things yes! I needed to add a lighter meal (carb heavy meals mostly to satiate my metabolism) that still was high in protein! Added to my grocery list and will review when done! Also, no cheese (lactose-intolerant)!!!

  • Preston Grant

    Yum. Made a couple of modifications, but nothing too crazy. Also! I put my quinoa in the rice cooker (1 part quinoa 2 parts water) and it timed out pretty well. It was the 1st thing that I did.

    Also, for people who love to big batch things… I doubled it and put the leftover portions in a full seeded bell pepper. So now when I want to eat it, I chop it in half, i put it in the toaster oven (or microwave) and BAM! 1 person serving freshly cooked in a pepper.

  • PCM

    This looks wonderful and I’m going to try it, among more of your recipes. However, I would appreciate your recipes including calories and other nutritional information. This is very important if we’re following a strict caloric diet and using MyFitnessPal or other systems to track our daily food/calorie intake.
    Thanks.

  • Melinda

    Delicious and so easy! I used a packet of quinoa and kale from Costco which made it even easier and also didn’t want to put the oven on so I cooked them in a deep pan with broth/water, covered for about 20 min. Definite keeper!

  • Tamara

    I love LOVE this recipe!!! I have made it several times and it is always a hit!! I like to spice it up with fresh chopped jalapeños, but it’s an AWESOME recipe!

  • Claudia

    These are AMAZING. Super simple. Super delicious. Healthy but packed with flavor. Literally nothing more I could ask for from a weeknight meal. My partner doesn’t eat beans or quinoa but eats these without a second thought. I made extra filling and it’s going to make a killer egg scramble tomorrow morning.