Deconstructed Stuffed Peppers

An update on an old classic. Same flavors as traditional stuffed peppers but easier to prepare and enjoy.

Makes: 6 Servings

Prep time:

Cook time:


Filling Ingredients:
  • 1 (16-ounce) package of ground turkey
  • 2 cups assorted bell peppers (red, yellow, orange), diced
  • 1 ½ cups Baby Bella or Cremini mushrooms, diced
  • 1 cup onion, diced
  • 1 cup uncooked quinoa
  • 1 (15-ounce) can petite diced tomatoes, low sodium, drained
  • 1 (8-ounce) can of tomato sauce, low sodium
  • 2 cups chicken broth, low sodium (preferably no added salt)
  • 2 Tablespoons tomato paste
  • 3 cloves of garlic, minced
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Chili Powder
  • 1/4 teaspoon Cayenne Pepper, ground
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon salt

  • 12-in skillet
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Mixing spoon
  • Spatula or whisk
  • Mixing Bowl
  • 9 in x 13 in baking dish

  1. Wash and dice peppers, onions, and mushrooms. Mince garlic, and rinse quinoa. Measure all ingredients and set aside.
  2. In a large skillet, heat 1 teaspoon olive oil over medium heat. Add peppers and onions and sauté for 5 minutes. Add garlic and mushrooms to the pan and cook for an additional 5 minutes. Transfer mixture to a large mixing bowl and turn burner off.
  3. Fill a 2 quart pot with the chicken broth, add the rinsed quinoa, and heat over high heat. Boil for 5 minutes, then reduce to low, cover and cook for an additional 15 minutes.
  4. Pre-heat oven to 375o F.
  5. Add 1 more teaspoon of olive oil over medium heat to the same skillet used for the vegetables, and add the ground turkey. Break up the turkey using a spatula. After 5 minutes, add the tomato paste, drained diced tomatoes, and seasonings. Stir to combine and sauté for an additional 10 minutes. Transfer meat mixture to the mixing bowl with the vegetables, and stir to combine. Turkey should be fully cooked.
  6. When the quinoa is fully cooked, there should be no remaining liquid in the pan. Transfer quinoa to the above mixing bowl. Add the tomato sauce and stir everything to combine. At this point you should have the vegetables, meat mixture and quinoa all in one mixing bowl.
  7. Transfer mixture to 9x13 inch baking dish, sprinkle cheese on top, and place in pre-heated oven. Bake for approximately 10 minutes to heat through and melt cheese on top.

  • If made without meat, reduce raw quinoa to 1/2 cup.
  • Keeps in the refrigerator for approximately 3 days, in the freezer up to 3 months.
  • Delicious if served with Crunchy fried onions.
  • If you enjoy a bit more spice, add an extra ¼ teaspoon of Cayenne Pepper.

Allergen Warning: Contains dairy and mushrooms

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