Basic Stuffed Peppers


I LOVE red peppers!  They are one of my favorite vegetables. I love the hint of sweetness they provide.  I also love that they are loaded with Vitamin C, Magnesium, and Vitamin B6.  That must be the reason why this is one of my favorite go-to weeknight dinners.  It’s fast, easy, and nutritious to boot!  This recipe is very basic.  It could be fancied up by adding black beans, corn, onion, etc.  I however, really like it as is.  I melt a slice of cheese over my hubby’s portion, and he loves it as well!

I used organic ground turkey and quinoa, but beef and brown rice could be substituted if that is what you have on hand.  I also use a green chili natural salsa (my local grocer makes it fresh, and it’s delightful), but a peach or mango salsa would be great, or even better – homemade.  I garnish my stuffed peppers with Greek yogurt, avocado, and cilantro.



Basic Stuffed Pepper
Serves 4
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
  1. 1 pound ground turkey (or beef), cooked
  2. 2 cups cooked Quinoa (brown rice works as well)
  3. 16 ounce salsa
  4. 4 red peppers
  5. 1/2 T coconut oil, melted
  6. Sliced cheddar cheese (optional)
  1. Preheat oven to 425 degrees
  2. De-seed the red peppers and cut in half
  3. Place face down on a baking sheet
  4. Brush the melted coconut oil onto the peppers
  5. Roast the peppers in the oven for 20-25 minutes
  6. While the pepper are roasting, cook the ground turkey and quinoa (if not already cooked)
  7. Combine the turkey, quinoa, and salsa in a large bowl
  8. Once the peppers are done, remove from the oven and flip over on the baking sheet
  9. Scoop equal amounts of turkey mixture into each half
  10. Return to the oven and bake for another 15 minutes
  11. Add sliced cheese on top of the peppers the last 3-5 minutes of baking
  12. Remove from the oven and serve
  1. I garnished mine with Greek yogurt, avocado, and cilantro - yum!


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