Vegetarian Italian Stuffed Peppers with Turkey and Quinoa

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Vegetarian Italian Stuffed Peppers with Turkey and Quinoa

These halved bell peppers arrive at the table bursting with a hearty, well-seasoned filling built on fluffy quinoa, softened onion, and garlic simmered down with diced tomatoes and tomato paste. Oregano, basil, and a touch of turmeric bring warmth and color to every bite, while the peppers themselves turn tender and slightly caramelized at the edges after their time in the oven. A scatter of fresh parsley at the end keeps things bright and finishes the dish with a fresh, herby lift. The quinoa base makes this filling satisfyingly substantial without ever needing meat to feel complete, and the technique — sear, simmer, stuff, bake — gives you that classic stuffed-pepper texture: soft shell, hearty center, lightly browned top. It's a comforting, vegetable-forward main that fits neatly into a vegetarian dinner rotation, and it reheats beautifully for lunch the next day.

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Ingredients

4 servings

For the filling

½ cup quinoa, rinsed
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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.

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