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Green stuffed peppers sliced in half on a white plate

Spicy Quinoa Stuffed Peppers

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My go-to stuffed pepper recipe that reheats beautifully, making it the perfect dish for Sunday meal prep!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings


  • ½ cup quinoa, uncooked
  • 1 cup water
  • 4 large green peppers
  • 1 tablespoon extra-virgin olive oil
  • ½ an onion
  • 1 garlic clove, minced
  • ½ pound ground turkey
  • ½ can black beans
  • ½ can corn
  • ½ can green chiles
  • ½ teaspoon crushed red pepper
  • teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 cup reduced-fat Mozzarella, shredded


  • Preheat oven to 350 degrees Fahrenheit.
  • First, rinse quinoa in cold water in a colander. Now place quinoa and 1 cup water in medium saucepan and bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes. Remove from heat and set aside.
  • Cut a hole in the top of each pepper and gut the insides. You want the hole to be large enough that you can comfortably fit a spoon inside to fill them later, but not so large that they're fall apart. Use your best judgment - I have faith in you.
  • In a large pot, place peppers inside and fill with cold water just enough to cover the tops of the peppers. Bring to a boil over high heat - boil for 5 minutes. Remove from heat and drain. Use tongs to carefully remove peppers from pot and place in 8-inch glass square pan. Make sure all the water is drained out of the inside of the peppers!
  • In a large saucepan, heat olive oil over medium-high heat. Add onions and garlic and sauté for 5 minutes.
  • Add ground turkey and heat until no longer pink and slightly browned.
  • Add black beans, corn, green chiles and quinoa. Mix well. Now add crushed red pepper, cumin, salt and pepper and continue heating mixture for another 5 minutes.
  • Remove from heat and begin spooning mixture into peppers. Pack it in there as much as you can and don't be afraid to over-stuff them a little. If some spills into the baking dish, don't fret - you can try to spoon the runaways back into the peppers, but if they stay in the bottom of the dish the world won't end. I promise.
  • Cover with foil and bake for 20 minutes. Remove foil and cover the tops of each pepper with shredded mozzarella. Bake for another 5-10 minutes, uncovered, until cheese is completely melted. If you want to brown the tops a little, just broil them for a few minutes until the cheese is bubbling a little. Serve with a little hot sauce if you want even more spice. Enjoy!


Calories: 327kcal | Carbohydrates: 20g | Protein: 34g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 494mg | Potassium: 505mg | Fiber: 4g | Sugar: 3g | Vitamin A: 534IU | Vitamin C: 96mg | Calcium: 28mg | Iron: 2mg
Course Dinner
Cuisine American
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