Bon Appetit – Recipe of the Month

Recipe of the Month: Stuffed Peppers with Quinoa and ground turkey

This delicious recipe is healthy and so easy to make!  Serve it at your next dinner party!

Prep time: 5 minutes

Cook time: 55 minutes

Total time: 1 hour



Ingredients (you can always double everything):

  • 1 pound ground turkey breast
  • ½ cup quinoa, uncooked
  • 1 ¼ cup chicken broth (low sodium) separated
  • ½ cup tomato sauce
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 3 cloves of garlic, minced
  • ½ onion, diced
  • 2 tablespoons ground cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2-3 large bell peppers, halved and seeded
  • 1 cup of shredded cheese


  • Heat a large sauté pan over medium high heat. Add olive oil. Sauté onions and garlic, stirring occasionally until fragrant (a couple minutes).
  • Add ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 minutes).
  • Once turkey is almost completely browned, add uncooked quinoa, tomato sauce, 1 cup of chicken broth, and chopped cilantro. Stir well to combine then cover. Let simmer over medium heat for 15 minutes.
  • While the mixture simmers, preheat the oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside.
  • Put bell peppers halves into an oven proof dish. Fill each half with as much turkey-quinoa filling as you can. Pour remaining ¼ cup of chicken broth into the baking dish and cover tightly with foil.
  • Bake for 20 minutes. Remove the foil, sprinkle each bell pepper with shredded cheese and bake another 10 minutes. Serve immediately.

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