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Last night I made these delicious grain free and gluten free stuffed peppers that were absolutely wonderful.  I used quinoa as my filler instead of the traditional rice that is typically used when making stuffed peppers.   A lot of people refer to quinoa as a grain, but technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of it’s cooking characteristics. The name comes from the Greek words, chen (a goose) and pous (a foot). This is due to a resemblance of the leaves of the plant to the webbed foot of a goose. The leaves are lobed or toothed and often triangular in shape. The succulent like plant grows from 4 to 6 feet high and has many angular branches. The flower heads are branched and when in seed looks much like millet, with large clusters of seeds at the end of a stalk. The plant will grow in a variety of conditions but favors a cool, arid climate and higher elevations. Beets, spinach, Swiss chard, and lamb’s quarters are all relatives of quinoa.  

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I grew quinoa this past summer in my garden.  To learn how to grow your own quinoa, you can read my gardening article here.


Quinoa Stuffed Peppers
Prep time
Cook time
Total time
Nutrition Info: Calories: 348.0 Fat: 16.4g Carbohydrates: 20.1g Protein: 29.5g
Serves: 4 pepper halves
  • 2 large peppers
  • 1 pound ground turkey
  • 1 small onion, diced
  • 14.5 oz can organic fire roasted tomatoes and green chilies (can use fresh if desired)
  • ⅓ cup uncooked quinoa
  • 1 tbsp worcestershire sauce
  • ½ tsp Italian seasoning
  • ½ cup raw cheese of choice
  • ½ cup water
  • ¼ tsp unrefined sea salt
  • ¼ tsp black pepper
  1. Preheat oven to 375 F.
  2. Halve peppers lengthwise, remove stem and seeds and immerse peppers into boiling water for 3 minutes.
  3. Drain on paper towels and sprinkle the inside of the pepper with some salt.
  4. In a skillet over medium heat, heat turkey and onions till onions are tender and meat is cooked (about 5 minutes).
  5. Stir in uncooked quinoa, water, undrained tomatoes and chilies, worcestershire sauce, Italian seasoning, and salt and pepper. Cover and simmer for 18 minutes.
  6. Remove lid and add ¼ cup raw cheese.
  7. Fill peppers with meat mixture and put in a 8x8x2 pan and bake for 15 minutes.
  8. Remove from oven and top with remaining cheese (1/4 cup) and put back into oven for 5 minutes. Serve hot.
Nutrition Information
Serving size: 1 halve

This post was shared on The Hearth and Soul Hop, Allergy Free Wednesday, Gluten Free Wednesday, Monday ManiaMelt In Your Mouth MondayHomestead Barn Hop,Hearth & SoulTraditional Tuesdays, What’s Cooking Wednesday, Whole Foods Wednesday, Healthy 2day

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15 thoughts on “Quinoa Stuffed Peppers”

  1. Jan Martin Whitlinger says:

    I’ve made both of your stuffed peppers recipes now, and this is my favorite of the two–although I usually use grass-fed ground beef. Yum is right!

  2. Rhonda Harader Cain says:

    I bought peppers this past weekend with stuffed peppers in mind. We prefer the quinoa. : )

  3. Tina Walker McCullom says:

    Ok feeling stupid here…but isn’t quinoa a grain?

  4. Whole Lifestyle Nutrition says:

    no it is a seed Tina…it sometime is labeled as a grain, but it actually is a seed..A lot of people refer to quinoa as a grain, but technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of it’s cooking characteristics.

  5. Jan Martin Whitlinger says:

    Tina, it also has more protein than grains…

  6. Tina Walker McCullom says:

    Thanks Halle!

  7. Tina Walker McCullom says:

    @ Jan Martin Whitlinger, that’s what I like about it, they call it a complete whole food, love the stuff don’t cook it often enough though still learning things to do with it. I will have to try Halle’s peppers with it. Right now I am racking my brain for proteins for friday meals & I tend to forget about quinoa

  8. Whole Lifestyle Nutrition says:

    Can you do fish on Fridays Tina?

  9. Tina Walker McCullom says:

    Yes but I do that for dinner, thinkin more about breakfast and lunch, I do have a quinoa salad that I can do for lunch, just have to get my protein in my meals :)

  10. Kristy Guilfoy says:

    oh, these look good! Hopefully I will have some time this weekend to make some. :-)

  11. KristyGuilfoy says:

    I made these the other night with beef instead of turkey. (i didn’t feel like buying perdue) They were delicious.  Can’t wait to have some leftovers!

    1. hallecottis says:

       @KristyGuilfoy Oh great, so glad you enjoyed them :)

  12. GFPantry says:

    What a fabulous dinner recipe! I am featuring this fantastic dish this week on Allergy Free Wednesdays!

    1. hallecottis says:

       @GFPantry Thank you so much for the feature!  My family loves this recipe!  I hope you and your viewers enjoy it as much as we do.   Again, thanks so much for sharing this :)  Halle

  13. Your Quinoa Stuffed Peppers look so good! What a delicious and satisfying meal! I also enjoyed learning more about quinoa. 

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