Hearty Mexican turkey kale quinoa stuffed peppers made with simple and nutritious ingredients like lean ground turkey, bell peppers, and corn. This healthy and flavorful dinner is packed with protein, gluten free, and ready in 30 minutes!
The best Mexican ground turkey stuffed peppers
These Mexican turkey kale quinoa stuffed peppers are a must-try. First, they are seriously easy to make in under 30 minutes but feel super fancy and will impress your family. Second, they are super similar to stuffed zucchini, which is a blog favorite! Third, they are just delicious.
The zesty cilantro and taco seasoning in combination with the warm and cheesy ground turkey stuffing is out of this world. Each nutritious ingredient compliments the other, making this a wholesome and hearty dish that everyone will love! In fact, this recipe is super customizable, ideal for kids, athletes, and adults.
One of my favorite parts is that you can use any color of bell pepper to make this dinner fun. They’ll be a weekly dinner staple! Just top with fresh guacamole, salsa, and some chips for the perfect balanced, protein dinner.
What makes this recipe healthy:
These Mexican kale quinoa and ground turkey stuffed bell peppers are healthy for many reasons. Here are a few:
- High in lean protein
- Simple & fresh ingredients
- Packed with vitamin A and vitamin C
- High in fiber
- Full of vegetables
- Gluten free
Ingredients in turkey kale quinoa stuffed peppers
You’ll only need a few simple ingredients to get this easy dinner recipe going! You need ground turkey, kale, quinoa, red bell peppers, cheese, and a few other pantry staples for these Mexican stuffed peppers. Here is a list of ingredients, so you are prepared:
- Bell Peppers: First up, grab 8 large bell peppers – I used red, but you can use yellow and orange too!
- Quinoa: For the grain of this recipe, we use 1/2 cup of uncooked quinoa – I used tri-color, but any kind will work. Just follow the package cooking instructions. You can even use microwaved quinoa if you are short on time.
- Extra-Virgin Olive Oil: This is used to saute the onions and ground turkey. You need 1 or 2 Tablespoons.
- Yellow Onion: For texture and flavor, chop up 1 medium yellow onion.
- Ground Turkey: For these ground turkey stuffed peppers you need 93% or 99% lean ground turkey. It is high in protein and low in fat!
- Taco Seasoning: For taste, add 1 Tablespoon of your favorite taco seasoning.
- Paprika: Plus, 1 teaspoon extra of paprika.
- Salt & Pepper: And, of course, salt and pepper to taste.
- Sweet Corn: Next, you will need 1 small can of sweet corn for all the delicious taste, texture, and flavor.
- Kale: I promise you cannot taste the kale, but boy, does it add lots of health benefits. You need 1 cup with stems removed and chopped up.
- Cilantro: for the BEST flavor, add 1/4 cup of freshly chopped cilantro.
- Cheese: Finally, 1/2 cup of shredded cheddar or Mexican blend cheese for all the cheesy deliciousness. A little cheese goes a long way in flavor and taste-wise.
Easy ingredient substitutions
If you are out of an ingredient or two and need some help with substitutions, here are my recommendations. However, I don’t recommend substituting more than two ingredients.
- Ground Turkey: Feel free to use ground chicken or ground beef.
- Yellow Onion: Use a white onion.
- Taco Seasoning: Use fajita seasoning or make your own taco seasoning blend (1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper).
- Olive Oil: Use avocado oil.
- Quinoa: Can substitute with brown rice or black beans.
- Cheese: Leave it off or use a dairy-free alternative if needed.
Kitchen tools needed
These ground turkey stuffed bell peppers require a few kitchen tools! But don’t worry, clean up will be easy.
- Cutting board
- Kitchen Knife
- 2 Large Saute Pans (one with a lid)
- Stirring Utensil
- Measuring Cups: 1 teaspoon, 1/4 cup, 1/2 cup, and 1 cup.
How to make ground turkey stuffed bell peppers
I love how easy this Mexican stuffed pepper recipe is to make! In fact, they come together in three easy steps. First, we will prepare the bell peppers, second, we will cook the cheesy turkey filling, and third, we will stuff the peppers and bake everything. Here are detailed step-by-step instructions for any level cook.
First, preheat your oven to 425°F and prepare the quinoa according to the package and set it aside.
After that, add 2 cups of water to a large deep saucepan and bring to a simmer. Then, prepare bell peppers by removing the tops and seeds; then dice the tops into bite-sized pieces and set them aside.
After that, to cook the bell peppers, place the peppers open-side down into the simmering water, put the lid on top, and let simmer for 6 – 8 minutes. Once bell peppers are ready, carefully drain the water, and set them to the side.
Next, in a second large saute pan, heat olive oil to medium. Add in yellow onion and bite-sized diced bell pepper tops. Cook for 3 – 4 minutes, or until the onions are translucent. Add in ground turkey, breaking it up with a stirring utensil as it cooks for 2 – 3 minutes. Mix in taco seasoning, paprika, salt, and pepper. Stir in drained sweet corn, chopped kale, cooked quinoa, and fresh cilantro. Cook for an additional 2 minutes. Taste and adjust seasonings by adding more taco seasoning, salt, or paprika if needed. Remove from heat and gently mix in the shredded cheese.
Finally, spoon turkey stuffing into each bell pepper and place it back into the clean deep saute pan you used to cook the peppers. Sprinkle additional cheese on top and place in the oven for 3 – 4 minutes until cheese is bubbling.
Top with fresh cilantro and serve immediately with some salsa, sliced avocado, guacamole, or chips. Enjoy!
Frequently Asked Questions
How do I prevent my peppers from getting soggy?
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!
Can I use rice instead of quinoa?
Yes, you can use cooked white or brown rice in place of the quinoa.
Can I make them vegan or vegetarian?
Yes, just remove the ground turkey and add in 1 can of drained black beans. You will also need to swap the cheese for a dairy-free alternative if you are vegan.
Can I use ground chicken or beef?
Feel free to use ground chicken or ground beef in place of the ground turkey.
Are they gluten free?
Yes, these stuffed peppers are gluten free!
What to serve with turkey stuffed peppers?
I love serving my Mexican ground turkey stuffed peppers with guacamole, salsa, sour cream, and a side of chips.
How to store and reheat:
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.
If you loved this recipe, try these next!
- Southwestern Zucchini Boats with Ground Turkey
- Sweet Potato Chicken Shepherd’s Pie
- Mojito Lime Chicken Burrito Bowls
- Taco Stuffed Sweet Potato Boats
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Mexican Turkey Kale Quinoa Stuffed Peppers
- ½ cup quinoa, uncooked (I used tri color)
- 8 large red bell peppers
- 1 - 2 Tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 lb lean ground turkey, 93% or 99%
- 1 Tbsp taco seasoning, more to taste
- 1 tsp paprika
- 1 tsp salt, more to taste
- 1 tsp black pepper
- 1 can, 12-oz 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
- Preheat your oven to 425°F.
- Prepare the quinoa according to the package and set it aside.
- Meanwhile, add 2 cups of water to a large deep saucepan and bring to a simmer. Prepare bell peppers by removing the tops and seeds; then dice the tops into bite-sized pieces and set aside.
- Place the peppers open-side down into the simmering water, put the lid on top, and let simmer for 6 - 8 minutes. Once bell peppers are ready, carefully drain the water, and set to the side.
- In a second large saute pan, heat olive oil to medium. Add in yellow onion and bite-sized diced bell pepper tops. Cook for 3 - 4 minutes, or until the onions are translucent.
- Add in ground turkey, breaking it up with a stirring utensil as it cooks for 2 – 3 minutes. Mix in taco seasoning, paprika, salt, and pepper.
- Stir in drained sweet corn, chopped kale, cooked quinoa, and fresh cilantro. Cook for an additional 2 minutes. Taste and adjust seasonings by adding more taco seasoning, salt, or paprika if needed. Remove from heat and gently mix in the shredded cheese.
- Spoon turkey stuffing into each bell pepper and place back into the clean deep saute pan you used to cook the peppers. Sprinkle additional cheese on top and place in the oven for 3 - 4 minutes until cheese is bubbling.
- Top with fresh cilantro and serve immediately with some salsa, sliced avocado, guacamole, or chips. Enjoy!
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