Turkey Quinoa Stuffed Peppers are a hearty, healthy meal your family will love! Make them in the slow cooker, instant pot or oven for a quick, easy dinner! This post is sponsored by my friend at Path of Life.
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These stuffed peppers are easily one of our new favorite healthy dinners! Coming from an Italian family, we grew up eating stuffed peppers and they were always one of my favorite meals.
As I’ve gotten older, I’ve started to love them even more! These cauliflower rice stuffed peppers are a lightened up version of what my mom makes!)
Stuffed peppers are the best ‘throw together’ meal. They’re so versatile and you can pretty much use up whatever veggies/grains/meat are in the fridge for them.
One of my favorite ‘hacks’ for making stuffed peppers is using pre-cooked grains. We love to use Path of Life Brand because everything is organic and gluten free!
They don’t have loads of sodium, funky ingredients or junky oils like many other brands do. Plus many of their mixes have add ins like beans, tomatoes, and herbs so they’re full of flavor!
For this recipe, we used their Mediterranean Quinoa Blend which has tomatoes, spinach, and garlic (it’s SO good!)
Using Path of Life’s Quinoa helps cut down on the cooking time of these peppers, and adds so much flavor. Let me show you how easy they are to make!
Ingredients for Quinoa Stuffed Peppers:
To make these Quinoa Stuffed Peppers you’re going to need:
- bell peppers
- shredded mozzarella
- tomato sauce
- fresh parsley
- pepper
- ground turkey
- olive oil
- cooked Path of Life Mediterranean Quinoa Blend.
There are a few substitutions in the green box below for these peppers, so if you don’t have all the ingredients on hand – check those out!
If you want to enjoy stuffed peppers in soup form, you have to try our Stuffed Pepper Soup.
How to make Quinoa Stuffed Peppers:
Making quinoa stuffed peppers is super easy (and quick!) especially when you use Path of Life’s Mediterranean Quinoa! We love using it in recipes like this because it saves so much time!
- First, brown your turkey.
- While the turkey is browning, prep your peppers.
- Once the turkey is cooked – add in tomato sauce, Path of Life Quinoa, and herbs.
- Stir together to combine and stuff the mixture in your peppers.
- Place your stuffed peppers in a baking dish.
- Top with cheese and bake
You can also make these peppers in the crockpot or instant pot. Check out the recipe below for instructions!
Substitutions for these Healthy Stuffed Peppers:
These stuffed peppers are super versatile. Feel free to get creative with whatever you have in your kitchen!
Olive Oil – You can use avocado oil, coconut oil or vegetable oil
Turkey – Feel free to use ground beef or ground chicken. I bet cooked shredded chicken would also be delicious!
Tomato Sauce – We love to use homemade tomato sauce but this jarred sauce is delicious too
Quinoa – Path of Life is our favorite pre-cooked quinoa, but if you don’t have it on hand you can cook your own quinoa and use that!
Parsley – If you don’t have fresh parsley, you can substitute with ½ teaspoon dried parsley
Cheese– Feel free to skip the cheese or sprinkle with parmesan cheese instead
Veggies – Feel free to add more veggies – mushrooms, zucchini, tomatoes, and spinach are all great additions!
Vegetarian- We haven’t tried making this vegetarian, but I think you could sub the turkey with beans or cooked tofu pieces and it would work!
Mexican – If you want a more Mexican flair, sub sauce with salsa, Mediterranean Quinoa with Southwest Quinoa, and mozzarella with cheddar cheese
Storing/Serving Turkey Stuffed Peppers
These stuffed peppers will last for up to 3 days in the refrigerator.
I have not tried freezing these stuffed peppers. They might get a little bit watery, but I think that you can freeze them.
Other easy healthy dinner recipes:
If you love ground turkey, check out these Healthy Ground Turkey Recipes! We love simple 30 minute dinners. Here are some of our favorites!
Turkey Quinoa Stuffed Peppers
Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey
- 4 bell peppers halved – red, orange or yello
- 1 cup tomato sauce
- 1/4 teaspoon pepper
- 1 tablespoon fresh parsley
- 2.5 cups Path of Life Mediterranean Cooked Quinoa Blend (1 bag)
- 1 cup shredded mozzarella
Instructions
StoveTop/Oven Instructions
- Preheat the oven to 350 degrees.
- In a sauté pan on the stove, heat olive oil.
- Cook turkey in olive oil until browned, about 10 minutes.
- While turkey is cooking – prepare peppers. Slice halfway and remove seeds and any white inner pieces.
- When turkey is cooked, stir in tomato sauce, pepper, parsley and Path of Life Mediterranean Quinoa to the pan. Stir until combined.
- Stuff peppers with filling (about ¾ cup filling per pepper) Try to pack the filling into the peppers using a spoon or your hands. Top with a sprinkle of mozzarella cheese.
- Place stuffed peppers in a greased glass baking dish (I spray mine with olive oil)
- Bake peppers in the oven for 15-20 minutes until the cheese on top is melted and bubbling on top. The peppers should be able to be pierced easily with a fork
Crockpot Instructions
- Note: Only 3-4 whole peppers will fit in the crockpot. Rather than cutting lengthwise in the photos above, you will need to cut the top of the peppers off (where the stem is) and set/stuff them that way to fit them in the crockpot.
- In a sauté pan on the stove, heat olive oil.
- Cook turkey in olive oil until browned, about 10 minutes.
- While turkey is cooking – prepare peppers. Slice the tops off and remove seeds and any white inner pieces.
- When turkey is cooked, stir in tomato sauce, pepper, parsley and Path of Life Mediterranean Quinoa to the pan. Stir until combined.
- Stuff peppers with filling (about ¾ cup filling per pepper) Try to pack the filling into the peppers using a spoon or your hands. Top with a sprinkle of mozzarella cheese.
- Add stuffed peppers to crock pot and 1/4 cup water in the base. Cook the peppers on low for 4-6 hours.
Instant Pot Instructions
- Note: Only 3-4 whole peppers will fit in the instant pot. Rather than cutting lengthwise, you will need to cut the top of the peppers off (where the stem is) and set/stuff them that way to fit them in the IP.
- Set the Instant Pot to sauté mode for 10 minutes. Heat olive oil. Cook turkey in olive oil until browned, about 10 minutes.
- While turkey is cooking – prepare peppers. Slice the tops off and remove seeds and any white inner pieces.
- When turkey is cooked, stir in tomato sauce, pepper, parsley and Path of Life Mediterranean Quinoa to the pan. Stir until combined.
- Stuff peppers with filling (about ¾ cup filling per pepper) Try to pack the filling into the peppers using a spoon or your hands. Top with a sprinkle of mozzarella cheese.
- Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking. Add trivet to bottom of Instant Pot and pour in 1 cup of water.
- Place stuffed peppers onto trivet. Set the pressure release to sealing (on older models) Set the Instant Pot to pressure cook for 5 minutes. Release pressure immediately. Use tongs to remove from Instant Pot and serve.
Courtney says
SO DELICIOUS! This recipe was a crowd pleaser, everyone raved about the delicious texture; loved it much more than regular stuffed peppers honestly!
The Clean Eating Couple says
Thank you so much, Courtney! Glad you liked them!