Turkey & Quinoa Stuffed Peppers

Sometimes, a recipe idea will hit you so strongly, it’s like a blast… right between the eyes. While checking out the recipe you can quickly see, it’s got the trifecta. Taste. Nutrition. Adaptability. As I’m sure you know, not many recipes score on all three points. This one, does.

I’d recently done a post on stuffing and roasting veg and how much fun it was… and I’m not just talking about the eating. This is no exception. Very user friendly, you can sub in ingredients and of course add your fave flavours and seasonings. Since I was also making some cranberry compote, and what goes better with turkey – so I added some. It gave a nice hint of tart, sweetness. I also used dried sage, which I happen to have hanging around the kitchen. Last time I bought fresh, I dried what I couldn’t use. It’s now at hand, ready to be crumbled and sprinkled into whatever good things it might help create.

For anyone unfamiliar with quinoa, it is a complete protein and thus known as a Super Food. Do check out the links below, the first for more info:


And this one from Bon Appétit for some very interesting recipe ideas:


Turkey and Quinoa Stuffed Peppers

You could use ground chicken, Italian sausage or go meatless and sub in chick peas, your favourite bean or a mix of your fave cooked veg. You could also use any of the bell peppers, with equally tasty results. Very versatile and something that can be prepped ahead and left in the fridge this is one of those recipes that you simply can’t go wrong with, especially when you can customize it for those you’re cooking for. This will fill 4 large peppers and any leftover will reheat very well.

4 large bell peppers, either hollowed with tops removed or cut in halves, for smaller portions (whichever you do, be sure that the shell of the peppers are intact, otherwise they will split while baking in the oven)
1 cup turkey/chicken/veg broth/water
1/2 cup quinoa
2 tsp veg or olive oil
1 onion minced
1 lb ground turkey
2 cups chopped spinach or arugula
1/2 cup cranberry compote or sauce (optional, but nice if you have it)
1 tbsp Dijon mustard
1/2 tsp dried sage
1 tsp salt
1/2 tsp fresh ground pepper

1. In a saucepan, bring the broth to a boil over medium high heat. Stir in the quinoa and simmer covered for 15 minutes. Remove from heat and let sit for 5 minutes with the lid on. Fluff with a fork, as you would for rice.
2. In a large non-stick skillet, heat the oil over medium high heat and cook the onion until tender. Add the turkey, breaking it into small pieces while cooking until brown. Transfer to a large mixing bowl and set aside.
3. Add cooked quinoa, spinach and remaining ingredients to the mixing bowl, stirring until combined.
4. Spoon the mixture into the hollowed out peppers and place in a greased, shallow oven proof dish. Bake in a 375º for about 30 minutes, until the tops are nicely browned and the filling is hot.

Quinoa. Nutty. Nutritious.

Leftover ‘stuffing…?’ It’ll keep in the fridge a couple days. Would actually make a very interesting filling for stuffed pasta!

Gorgeous. Healthy. Delicious. Buon appetito~