Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

  • Author: Halle Cottis
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 pepper halves 1x
  • Category: main dish
  • Method: baking
  • Cuisine: american


Here is a delicious grain free and gluten free stuffed pepper recipe.



  • 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 an 8x8x2 pan and bake for 15 minutes.
  8. Remove from oven and top with remaining cheese (1/4 cup) and put back into the oven for 5 minutes. Serve hot.


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


  • Serving Size: 1 halve