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A close up of quinoa stuffed peppers in a white dish
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5 from 1 vote

Turkey Quinoa Stuffed Peppers

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!
Course Main Course
Cuisine American
Keyword quinoa stuffed peppers, turkey quinoa stuffed peppers
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 372kcal
10
WW Freestyle Points 10

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.

Video

Notes

Instant Pot Notes:
Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking. 
Make sure your Instant Pot pressure is set to sealing.

Nutrition Facts

Nutrition Facts
Turkey Quinoa Stuffed Peppers
Amount Per Serving (2 stuffed peppers (approximately))
Calories 372 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 84mg28%
Sodium 430mg19%
Potassium 747mg21%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 7g8%
Protein 37g74%
Vitamin A 3362IU67%
Vitamin C 120mg145%
Calcium 159mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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