Healthy Family Project

Turkey & Kale Quinoa Stuffed Peppers

(Last Updated On: March 1, 2021)

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

Turkey & Kale Quinoa Stuffed Peppers

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. 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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Amanda Keefer

About the Author

Amanda Keefer

Amanda’s marketing, public relations and community outreach experience spans 20 years. She is the mom of two girls and two boxer dogs. You can hear her as the host of the Healthy Family Project podcast, find her cooking alongside her girls in videos on the Produce for Kids Instagram feed or spot her out volunteering with her family. When not in the office, Amanda can be found with her family on the tennis courts or at the dance studio.

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