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.  

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: 10 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 pepper halves

Serving Size: 1 halve

Quinoa Stuffed Peppers

Nutrition Info: Calories: 348.0 Fat: 16.4g Carbohydrates: 20.1g Protein: 29.5g


  • 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)
  • 1/3 cup uncooked quinoa
  • 1 tbsp worcestershire sauce
  • 1/2 tsp Italian seasoning
  • 1/2 cup raw cheese of choice
  • 1/2 cup water
  • 1/4 tsp unrefined sea salt
  • 1/4 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 1/4 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.

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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Join the Conversation

18 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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