Vegan Italian Stuffed Peppers with Turkey and Quinoa

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Vegan Italian Stuffed Peppers with Turkey and Quinoa

Halved bell peppers turn into sturdy little vessels for a hearty, well-seasoned quinoa filling built on softened onion, garlic, and a rich tomato base brightened with tomato paste, oregano, basil, and a touch of turmeric for warmth and color. Fluffy quinoa soaks up all those savory flavors, giving each bite real texture and substance without any grains going mushy. The peppers bake low and slow under foil until tender, then finish uncovered so the tops turn lightly golden and slightly crisp at the edges. A scatter of fresh parsley at the end adds a clean, herby lift that ties the whole dish together. It's a satisfying, plant-forward dinner that spoons neatly out of the baking dish and reheats beautifully for lunch the next day. Simple pantry spices do a lot of the heavy lifting here, so the flavor stays bold while the ingredient list stays approachable. This is a dependable option to add to a vegan dinner rotation whenever you want something colorful, comforting, and easy to portion out.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the filling

½ cup quinoa, rinsed
RiceSelect TriColor Quinoa In Jar - 22 Oz Natures Earthly Choice Organic Quinoa Premium - 12 Oz Bob's Red Mill Organic Whole Grain Gluten Free Quinoa - 26 Oz Bob's Red Mill Organic Tri Color Quinoa Grain - 13 Oz truRoots Certified USDA Organic Non GMO Project Verified Organic Quinoa - 12 Oz
See all
1 cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 tbsp extra virgin olive oil, divided
1 lb ground turkey
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp ground turmeric
½ tsp salt
¼ tsp black pepper

For the peppers

4 large bell peppers (any color), halved lengthwise and seeded
½ cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Combine the quinoa and 1 cup chicken broth in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a spoon, until no pink remains and the turkey registers 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the cooked turkey to a bowl and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!