Turkey Quinoa Stuffed Peppers

These healthy turkey quinoa stuffed peppers are the perfect crowd-pleasers. They are easy to make and full of delicious Greek flavors. You can make them either as an easy weeknight dinner or as a meal prep for a week’s worth of clean eating lunches. Finally, these are 100% gluten-free, egg-free, dairy-free and nut-free.

Hey there everybody! I’m back this week with another meal prep recipe and this time we are traveling to Greece, baby!

Well, this is not your traditional Greek recipe, BUT it is filled with Greek(ish) flavors which I promise you, won’t disappoint!

Ingredients for Turkey Quinoa Stuffed Peppers

1. Peppers. Obvious right? Most people will use bell peppers here and it is totally fine. Also, any color will do. What I used are field grown peppers. Personal preference here.
2. Ground turkey. I used dark meat, but white will also do the trick. Turkey meat is very low on fat and very high in protein. I’m all for that!
3. Quinoa. Quinoa is not only super tasty, but it is also extremely nutritious. It contains protein and its glycemic index is low, making it an excellent carbohydrate source. Love it!
4. Onion. I rarely cook anything without using onions anymore. It gives so much flavor to food!
5. Roma Tomatoes. This type of tomato is more fleshy and is always cheaper than the other kinds at the grocery store (at least where I live!).
6. Kalamata olives. These are soooooo tasty, and the good news is:  they are also very nutritious as well. This type of olive is deemed as being one of the most nutritious foods on earth. 
7. Garlic powder. Could be replaced with fresh garlic. I just find powder more convenient.
8. Fresh Dill. You could replace dill with mint or cilantro if you don’t like its taste.
9. Lemon Juice. Again, full of nutrients and adds so much flavor!

Making the Greek Turkey Stuffed Peppers

1. Preheat oven to 350F.

2. Line a large baking sheet with parchment paper.

3. Heat 2 tbsp olive oil in a large non-stick pan, over medium heat. Cook the ground turkey, constantly stirring and breaking it into small pieces, for about 5 minutes or until fully cooked.

4. Add the chopped onion and garlic powder, stir and cook for an additional 2 minutes or until the onion is translucent.

5. Stir in the rest of the ingredients (except for the peppers, duuhhh!), and remove from heat.

6. Slice the peppers lengthwise and remove the seeds. Place the pepper halves on the baking sheet and stuff them with the mixture.

7. Transfer to the oven, and bake for 25 minutes.

8. Serve or let the pepper halves cool down for 15 minutes and place them into your meal prep containers.

Suggested Toppings

These stuffed peppers are already very good as is, but I topped them with cilantro, crumbled feta cheese, and tzatziki. These toppings are optional, but I highly suggest you try it. The flavors they added complimented the dish perfectly, it was so, so good. 

Frequently Asked Questions

• Can I use any other type of meat? Definitely, yes! You could use ground beef, pork, chicken or even lamb! But nutrition information will change, obviously.
• Can I replace quinoa? Yes, quinoa could be replaced with the same amount of rice, which would make this recipe paleo-friendly.
• Can I freeze this recipe? Yes, make sure they are entirely cooled down first, then place them in an airtight container. Those can be kept in the freezer for up to 3 months.
• How do you store stuffed peppers? To be stored in the refrigerator for up to a week.
• For how long should I bake my stuffed peppers? Suggested baking time is 20 to 25 minutes. They will remain somewhat crunchy. For softer peppers, increase baking time to 40 minutes, or more.
• How can I make this recipe low-carb or keto-friendly? Simply replace the quinoa with the same amount of cooked ground meat.

*CLICK THE IMAGE BELOW TO PIN FOR LATER*