Anti Inflammatory Turkey & Quinoa Stuffed Peppers with Pickled Pepper Brine

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Turkey & Quinoa Stuffed Peppers with Pickled Pepper Brine

These little roasted pepper boats are packed with a spiced turkey and quinoa filling that hits every note — savory, warming, and just a little smoky from the paprika and cumin. The real star of the spice lineup is turmeric, a cornerstone ingredient in anti-inflammatory cooking, working alongside ginger and garlic to build deep, functional flavor rather than just heat. Lean ground turkey keeps things light while quinoa adds plant-based protein and a satisfying bite that holds up beautifully inside the tender, slightly charred sweet pepper shells. What sets this recipe apart is the quick pickled brine drizzle — apple cider vinegar, honey, and a pinch of red pepper flakes — which brightens the whole dish and adds a tangy contrast that makes every bite feel alive. Extra virgin olive oil ties it all together, used both in the skillet and brushed onto the peppers before roasting, lending richness without weighing anything down. This recipe makes 4 servings, so it's a solid weeknight dinner that comes together in under an hour with minimal cleanup. Finish with a scatter of fresh parsley and serve straight from the pan for a meal that looks as good as it tastes.

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Ingredients

4 servings

For the filling

½ cup quinoa, rinsed
1 cup low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth Imagine Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth
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2 tbsp extra virgin olive oil, divided
1 lb ground turkey
½ cup red onion, finely diced
3 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp ground ginger
½ tsp salt
¼ tsp black pepper

For the peppers

1 lb mini sweet peppers (about 16–18 peppers), halved lengthwise and seeded

For the pickled brine drizzle

3 tbsp apple cider vinegar
3 tbsp water
1 tsp honey
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp red pepper flakes

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Combine the rinsed quinoa and chicken broth in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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