Traditional stuffed peppers get a healthy upgrade by using quinoa instead of white rice and lean ground turkey instead of beef. Then we add a few tasty veggies for an extra kick of nutrition.

Turkey & Kale Quinoa Stuffed Peppers

Amber Gray
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Entree & Main Dishes
Servings 6


  • 1 tablespoon olive oil
  • 1 carrot finely diced
  • 1 stalk celery finely diced
  • 1/2 medium onion finely diced
  • 2 cups chopped kale
  • 1/2 pound lean ground turkey
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic minced
  • 1 cup cooked quinoa
  • 1 14 oz. can no-salt-added diced tomatoes
  • 3 bell peppers halved, seeded
  • 1 cup shredded lowfat mozzarella cheese


  • Preheat oven to 350°F.
  • Heat oil in large skillet over medium-high heat. Add carrots, celery, onions and kale. Cook 5 minutes, or until softened. Add ground turkey, salt, pepper and Italian seasoning, and cook 5-7 minutes or until turkey is cooked through. Add garlic and cook 1-2 minutes. Add quinoa and tomatoes. Stir to combine, reduce heat to low and let simmer 5 minutes.
  • Place pepper halves in baking dish and fill with turkey mixture. Cover loosely with foil and bake 30 minutes. Remove from oven, top peppers with cheese and bake 5 minutes, or until cheese melts.
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