Quinoa & Turkey Stuffed Peppers

Last night I decided to try my own version of stuffed peppers.  The idea was to make enough for dinner and lunch for a day or two.   Check out the recipe and try it.  It took about an hour for cooking and prep.

Rezalution Fitness, Stuffed peppers



  • 2 lbs  ground turkey breast
  • 1 cup dry quinoa
  • 1 bunch kale
  • 2 cups chicken stock
  • 1 yellow pepper
  • 1lb mushrooms
  • 1 large onion
  • garlic, roasted garlic
  • Italian peperoncino or red pepper flakes
  • salt
  • pepper
  • olive oil
  • 1 container San Marzano tomato past, puree, or cubed tomatoes
  • 6 – 8 red peppers

Stuffed Pepper Ingredients

Prep & Cooking Instructions

Preheat the oven to 425  –  Begin to prepare the quinoa in the chicken stock according to the directions on the package.

Brown the turkey with 2 tbsp olive oil, roasted garlic, red pepper flakes, salt and pepper.  Remove from heat and place in a separate container.

Cut the tops off the red peppers and remove the seeds, cover each one with aluminum foil, and bake for 5 – 7 minutes.  Remove from the oven and let them hang out.


Dry or wet chop the onions, mushrooms, and pepper.  Sauté with a couple tbsp olive oil.  Combine and mix the turkey, kale, chopped vegetables, and quinoa.   Add salt, pepper and spices to taste.

Stuff the peppers a lot with the mixture…like really full.  Top the peppers and bake on a cookie sheet lined with parchment paper for 15 minutes.



2 responses to “Quinoa & Turkey Stuffed Peppers

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