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Turkey & Quinoa Stuffed Peppers


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  • 1 C. Turkey or Chicken Broth
  • 1/2 C. Quinoa
  • 2 tsp. Vegetable Oil
  • 1 lb. Lean Ground Turkey
  • 1 Onion, minced
  • 2 Garlic Cloves, minced
  • 1/2 tsp. Salt & Red Chili Flakes
  • 2 C. Cremini Mushrooms, chopped
  • 4 C. Chopped Spinach
  • 1/4 C. Crumbled Goat Cheese
  • 4 Lg. Red Bell Peppers, tops cut off & ribs removed


Servings 4


Step 1

In saucepan, bring stock to a boil over med-high heat. Stir in quinoa & simmer, covered, for 10 min. Remove from heat & leave covered for 15 min. Meanwhile, in lg. non-stick skillet heat oil over med-high heat. Brown turkey, breaking into sm pieces with back of a spoon. Transfer to plate. Cook onion till tender & golden, approx 7 min. Stir in garlic, salt & chili flakes & cook 1 min. Stir in mushrooms & cook till golden & no liquid remains. Remove from heat & stir in spinach & quinoa. Sprinkle w/ goat cheese. This mixture can be made up to 2 days in advance. Spoon mixture into hollowed peppers & bake in 375 oven till peppers are tender-crisp & filling is hot, about 20 min.


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