Southwestern Turkey Quinoa Stuffed Peppers-4

Southwestern Turkey Quinoa Stuffed Peppers

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 55 minutes
  • total_time Total Time: 1 hour
  • yield Yield: 7 peppers 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: Spanish


These Southwestern Turkey Quinoa Stuffed Peppers are filled with loads of protein and bold flavors that’ll leave you feeling satisfied and hungry for more at the same time! Plus, they’re only 262 calories per serving!



  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 3 garlic cloves
  • 1 large chipotle pepper, minced (from can of chipotle peppers in adobe sauce)
  • 1 lb. ground lean turkey
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 15 oz. Muir Glen diced fire roasted tomatoes
  • 3/4 cup black beans, drained and rinsed
  • 3/4 cup frozen corn
  • 1/4 cup fresh cilantro, diced
  • 1/2 cup dried quinoa
  • 7 large bell peppers, tops cut off and seeds removed (assorted colors)
  • 3/4 cup shredded colby jack cheese
  • optional garnish: sliced green onions, diced cilantro, sliced avocado


  1. Preheat oven to 350.
  2. In a small saucepan add 1 cup of water. Bring to a boil and add quinoa. Cover. Bring to a boil and then reduce to simmer for 10-13 minutes until water is evaporated. Fluff with a fork and set aside.
  3. Heat a large saute pan to medium high heat. Add olive oil and diced onions.
  4. Saute onions until translucent, about 2-3 minutes.
  5. Add garlic and chipotle peppers to onion mixture, saute for 1 minute.
  6. Add in ground turkey, cook until no longer pink. Approximately 5-7 minutes.
  7. Next, add in smoked paprika, cumin, salt, ground pepper, fire roasted tomatoes, black beans, corn, and fresh cilantro. Cook until liquid is evaporated, about 4-5 minutes. Stirring occasionally.
  8. Add turkey mixture to a bowl with quinoa and toss to mix.
  9. Place peppers in a 13×9 baking dish open side up. Stuff with turkey quinoa mixture.
  10. Bake for 40 minutes.
  11. Remove from oven and top each pepper with 1 tablespoon of shredded cheese. Place back in oven and cook until cheese is melted, another minute.
  12. Serve! Top with fresh cilantro, green onions, and avocado.


  • Serving Size: 1 pepper
  • Calories: 262
  • Sugar: 6 g
  • Sodium: 438 mg
  • Fat: 9 g
  • Carbohydrates: 22 g
  • Fiber: 6 g
  • Protein: 23 g
  • Cholesterol: 44 mg

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