These Healthy Turkey Quinoa Stuffed Bell Peppers are an easy, crowd-pleasing, weeknight dinner packed with Greek flavors! Gluten free, dairy free and yummy!
PIN Healthy Turkey Quinoa Stuffed Bell Peppers
Doesn’t make a single stuffed pepper recipe in almost 6 years of blogging, but then makes 2 IN THE SAME MONTH.
Yep, that’s ME.
We just ate low carb keto philly cheesesteak stuffed peppers and Mediterranean grilled stuffed peppers which I am going to affectionately call the “gateway veggies” because HOLY MOLY internet peeps that I love, where has stuffed peppers been all of the almost-6-years that we have been together?
Also, why has it taken me almost 28 years to even EAT one, let alone try to make one myself.
Gluten free biscuits, sweet potato casserole, vegan cornbread. SO MANY THINGS THAT I DIDN’T EXPERIENCE GROWING UP. Don’t mind me as I am just over here crying into my peppers stuffed with quinoa and wondering if everything about my growing-up-years were a LIE.
Which might sound weird because who turns to vegetables + wholesome flecks of grains when in they are having some kind of life/identity/childhood crisis right?
You’re probably more likely to grab a slice (or 3) of paleo chocolate avocado cake. (Never a bad idea. Just an FYI)
But, LIIIKE, this quinoa stuffed peppers recipe is just chock FULL of cozy-feel-good vibes with all those tender, CHEWY bites of grain goodness mixed with juicy turkey, fresh veggies and briny-salty and just so ADDICTINGLY savory OLIVE tapenade. <– WITH FETA CHEESE.
Also, how fancy and happy does it make you to say “tapenade?”
Maybe that’s just me though.
Either way. T-H-E-S-E ROBUST and SRSLY jam-PACKED little veggie gems are the BEST quinoa stuffed peppers, no matter if you’re crying into them, seeking comfort from your questionable life up until this point, or if you’re crying ONTO them tears of joy because they are just SO DANG DELICIOUS.
How long to bake stuffed peppers
Unlike last weeks peppers, we are NOT pre-cooking our peppers in boiling water here, so you need to bake them longer in the oven. You’ll want to cover ‘em ALL up with tinfoil (shiny side DOWN!) and bake them for about 30 minutes. Then, uncover them for another 10-15, or until those peppers are golden brown and tender LIKE WHOA.
What goes with stuffed peppers?
You can serve these Healthy Turkey Quinoa stuffed Bell Peppers with a salad, air-fried French fries or any other kind of vegetable! A few ideas might be:
- Zucchini with Greek yogurt roasted red pepper pasta sauce
- Mediterranean low carb broccoli salad
- Greek healthy broccoli salad
How long will stuffed peppers keep in the fridge?
As long as you hug them VERY tight with saran wrap, or put them a good air-tight container, you can keep these babies in the refrigerator for a good 3-5 days! The filling will actually just hang out together, developing flavor and getting even YUMMIER as the refrigerator does its THING.
Uhhh did someone say MEDITERANEAN MEAL PREP MAGIC?
You probably did not say those exact words. But I think that you should.
Turkey and quinoa stuffed peppers are going to be hitting a home-run for your make-ahead-dinner-loving kinda life A-N-D your meal-prep-no-sad-desk-lunchin’ needs.
Present-eating you wins. Future-eating you wins.
And eating-you-from-the-past is even gonna feel like a winner with a happy bell-pepper full belly.
Other Recipes You Might Like:
Greek Healthy Turkey Quinoa stuffed Bell Peppers
For the peppers:
- 1 Cup Reduced sodium chicken broth
- 1/2 Cup Uncooked quinoa
- 1 Lb 80% Lean Ground turkey
- 2 tsp Fresh garlic, minced
- 1 Cup Cucumber, chopped
- 1/4 Cup Red onion, minced
- 2 Tbsp Sliced sun-dried tomatoes packed in oil, drained and minced (26g)
- 1 Tbsp Fresh lemon juice
- 1 tsp Salt
- 4 Large green peppers, halved and seeds/membrane removed
- 2 Oz Feta Cheese, crumbled (omit for dairy free)
For the tapenade:
- 3/4 Cup Pitted Kalamata olives, Halved and tightly packed (144g)
- 3 Tbsp Sliced sun-dried tomatoes packed in oil, drained and packed (39g)
- 3 tsp Capers, drained
- 3 tsp Red wine vinegar
- 3/4 tsp Lemon zest
- 6 Tbsp Fresh oregano leaves, loosely packed
- 2 Tbsp Water
- Combine the broth and quinoa in a medium put on high heat and bring to a boil. Once boiling, reduce the heat to low, cover and simmer until all the water is absorbed, about 20 minutes. Add the cooked quinoa into a large bowl.
- While the quinoa cooks, cook the turkey and garlic in a large skillet on medium-high heat until no longer pink inside, draining any excess fat and making sure to break up the meat. Add into the bowl with the quinoa. Additionally, heat your oven to 375 degrees.
- Add the cucumber, onion, tomatoes, lemon juice, salt and a pinch of pepper into the bowl and stir until well mixed.
- In a SMALL food processor (mine is 3 cups) combine all the tapenade ingredients, except the oregano and water. Blend until fairly smooth, stopping to scrape the sides down very often. Once mixed, add in the oregano and continue processing until broken down and you have a paste-like mixture.
- With the food processor running, stream in the water until well mixed. Scrape the tapenade into the quinoa and stir until well mixed.
- Stuff the peppers nice and full with the quinoa mixture, placing them into a large casserole dish, like a 9x13 pan.
- Cover tightly with tinfoil and bake for 30 minutes. Then, remove the tinfoil, increase the oven temperature to 400 degrees and bake an additional 5-10 minutes, or until the peppers are as soft as you like them.
- Sprinkle with feta cheese (if desired) and DEVOUR!
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 14 POINTS+: 14. OLD POINTS: 13
(Per 1 whole peppers – so two halves)
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