Quinoa Stuffed Bell Peppers


  • 1 cup quinoa
  • 2 cups chicken stock or water
  • 1 tablespoon (or so) olive oil
  • 4 bell peppers (any color)
  • 1 medium size onion, chopped
  • 2 cloves garlic, chopped
  • ½ green bell pepper
  • ¾ lb ground turkey meat
  • 3 teaspoon Italian seasoning
  • 8 – 10 fresh basil leaves, chopped
  • Handful of fresh parsley, chopped
  • Salt and pepper to taste
  • 12 ounces tomato sauce (homemade or bottle)
  • Handful Italian cheese blend


Preheat oven to 350 degrees

Cook 1 cup quinoa in 2 cups chicken stock

Chop onion, green bell pepper, and garlic. Saute in olive oil for about 5 minutes. Add in ground turkey, spices, parsley, basil, and salt and pepper. Brown meat (about 6 minutes or so). Once meat is brown, add in  tomato sauce, cheese, and about half of the cooked quinoa and mix together. I reserved the other half of the quinoa to save for making salads, but if you don’t want extra, then I would say cook about ½ cup of dry quinoa in 1 cup chicken stock.

For the bell peppers you are stuffing, chop off the top and clean out the inside to remove any seeds.

While the meat is browning, bring a large pot of salted water to boil. Once water is boiling, submerge all but the tops of the bell peppers in the water. Let sit in boiling water for about 3 minutes. Remove with tongs. This will darken their color and also soften up the outside quite a bit. Sprinkle bell pepper with a little salt and pepper.

Stuff meat mixture into the bell peppers. Place in a pyrex dish (8 by 8 works fine, or any size you have on hand). Fill the pyrex up about ⅛ of an inch with water so that the bottom of the bell peppers will be sitting in the water. Sprinkle cheese on top of the stuffed peppers. Bake in oven for about 20 minutes.


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