These ground turkey stuffed peppers are packed with a cheesy taco filling made from lean ground turkey, fresh kale, corn, and quinoa. Under 30-minute healthy and high protein dinner and meal prep!
We've always loved stuffed zucchini, so these ground turkey stuffed peppers felt like the obvious next step. And let me tell you-they did not disappoint!
Stuffed with taco-seasoned turkey, fluffy quinoa, corn, and kale, these peppers are bursting with flavor. They're high in protein, packed with wholesome ingredients, and come together in under 30 minutes. Perfect for those nights when you want something easy but still a little special.
They've been a family favorite since 2018, and I know they'll become one in your house, too. Just add guacamole, salsa, and chips for a fun, filling, and delicious dinner!
Why you'll love this recipe:
- High in lean protein: Filling and nutritious with turkey and quinoa.
- Full of veggies: A tasty way to sneak in greens.
- Simple & fresh: Easy-to-find, wholesome ingredients.
- Gluten-free: Light and perfect for all diets.
- Under 30 minutes: A quick and easy recipe.
- No Rice: These are stuffed with quinoa instead!
Ingredients
You only need a few simple ingredients to make these flavorful ground turkey stuffed peppers:
- Bell Peppers: I use red for their sweetness, but green peppers work for a milder flavor. Look for firm, heavy peppers. Smaller ones work too-just use more!
- Ground Turkey: I like 93% lean for the best balance of flavor and health.
- Quinoa: Any kind works-even microwavable if you're short on time.
- Corn: Use fresh, canned, or frozen. Grilled corn adds extra flavor!
- Seasonings: Taco seasoning and paprika make these peppers super tasty.
- Yellow Onion: Adds great flavor to the filling.
- Kale & Cilantro: Kale for a veggie boost and cilantro for a fresh, herby kick.
- Cheese: Any shredded cheese works! I love sharp cheddar.
- Olive Oil: For sautéing the onions.
Instructions
Making these ground turkey and quinoa stuffed peppers is super easy and only takes three steps:
Step 1: Preheat your oven to 425°F. Cook the quinoa. Slice the tops off the peppers, remove the seeds, and chop the tops. Simmer the peppers in water for 6-8 minutes to soften, then drain and set aside.
Step 2: Heat olive oil in a pan and sauté the chopped pepper tops and onion. Add the ground turkey and cook, breaking it apart as it cooks. Stir in taco seasoning or my homemade ground turkey seasoning, paprika, salt, and pepper. Then, add the quinoa, corn, kale, and cheese. Taste and adjust seasoning if needed.
Step Three: Stuff the peppers with the turkey mixture, top with extra cheese, and bake for 3-4 minutes until the cheese is melted.
Serve with salsa, guacamole, and a sprinkle of cilantro. Enjoy your tasty, filling dinner!
Top tips
- Don't Overcook the Peppers: Simmer them just enough to soften (6-8 minutes) so they don't get too mushy when baking.
- Season to Taste: Taste the filling as you cook and adjust the seasoning (taco seasoning and paprika) to your liking.
Substitutions & Variations
- Yellow Onion: White onion works just as well for a similar flavor.
- Taco Seasoning: Use fajita seasoning or make your own by mixing 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon cayenne.
- Olive Oil: Avocado oil is a great alternative if you need something with a high smoke point.
- Quinoa: Brown rice or black beans are great substitutes if you don't have quinoa.
- Make it Dairy-Free: Skip the cheese or use dairy-free cheese if you want to make this dairy-free.
- Add Beans: Mix in black beans or pinto beans with the turkey filling for extra protein.
- Make it Spicy: Add a chopped jalapeño or sprinkle some chili flakes into the filling for a bit of heat.
- Try Ground Beef or Chicken: Swap ground turkey for lean ground beef or chicken.
Storage
Storing: For best results, store leftover stuffed peppers in airtight containers in the refrigerator for up to 4 days.
Reheating: For best results, reheat leftovers in a baking dish in the oven at 350°F. For quick reheating, microwave for 45 - 75 seconds until warm.
Frequently Asked Questions
Do not simmer them for more than 6 - 8 minutes. If you overcook or overbake them, they will get soggy and mushy. No one wants that!
Stuffed peppers can fall apart if they're overcooked, making them too soft. Overstuffing the peppers can also cause them to break. Make sure to cook the peppers just enough and pack the filling gently for the best results.
Yes, you can use cooked white or brown rice instead of the quinoa.
Yes, these stuffed peppers are gluten-free since quinoa is a gluten-free grain!
I love serving my Mexican ground turkey stuffed peppers with guacamole, salsa, sour cream, and a side of chips.
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📖 Recipe
Ground Turkey Stuffed Peppers
Ingredients
- ½ cup uncooked quinoa, (I used tri-color)
- 8 large red bell peppers, (you can use green for a less sweet taste too)
- 1 - 2 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 lb lean ground turkey, 93% or 99%
- 1 tablespoon taco seasoning, more to taste
- 1 teaspoon paprika
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- 1 12-oz can of whole kernel sweet corn, drained
- 1 cup fresh kale, stems removed and chopped
- ¼ cup fresh cilantro, finely chopped
- ½ cup shredded cheese, cheddar or Mexican blend
Instructions
- Preheat your oven to 425°F.
- Cook the quinoa according to the package directions, then set it aside.
- Slice the tops off the bell peppers, remove the seeds, and set the pepper tops aside. Bring 2 cups of water to a simmer in a large pan. Place the peppers cut-side down in the simmering water, cover, and cook for 6-8 minutes. Drain the peppers and set them aside.
- Heat olive oil in a large pan over medium heat. Add the chopped onion and diced pepper tops. Cook for 3-4 minutes until the onions are soft.
- Add the ground turkey to the pan and cook for 2-3 minutes, breaking it up as it cooks. Stir in taco seasoning, paprika, salt, and pepper.
- Add the corn, kale, cooked quinoa, and cilantro. Stir and cook for another 2 minutes. Taste and adjust seasonings if needed. Remove from heat and stir in the shredded cheese.
- Stuff the cooked peppers with the turkey mixture. Place the stuffed peppers in a baking dish. Top with more cheese and bake for 3-4 minutes, or until the cheese is melted.
- Serve the stuffed peppers with fresh cilantro and your favorite toppings like salsa, avocado, guacamole, or chips. Enjoy!
Notes
Nutrition
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Charles says
This was great 👍
Melissa says
This is an amazing recipe! I also added black beans with the corn for extra bulk. Definitely going to be on the regular rotation. Such a big hit. We served it with more cheese and salsa.
Molly C says
so yummy!!! will def make again
Tati Chermayeff says
I am so happy to hear this!!!! YAY
Janet Jenkings says
Second time making these for my family and they are just so amazing. The seasoning is perfect and the cheese is a great touch. I loved how I was about the sneak in some Kale for my kids! I served mine with salsa and avocado.
Tati Chermayeff says
YAY!!! SO happy to hear this Janet 🙂
Caroline says
This was the best dinner and my family loved it! So flavorful and great for the winter.
Tati Chermayeff says
Hi Caroline! So happy to hear this 🙂 They are my favorite too!!
Jocelyn says
Hands down best dinner my family had this month! So easy and so flavorful !!
Tati Chermayeff says
Hi Jocelyn! I am super happy to hear this. This is hands down one of my favorite dinners ever!