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+ servings

Italian Stuffed Peppers

Servings 6 servings


  • 6 medium sweet bell peppers tops sliced off and ribs & seeds removed
  • 1 lb lean ground turkey
  • 1 package <a href="http://www.rolandfood.com/products/Roasted-Garlic-Quinoa- %2372182.html" target="_blank" rel="noopener noreferrer">Roland roasted garlic quinoa prepared according to package instructions
  • can 14 oz  fire roasted diced tomatoes
  • 1 jar of your favorite marinara we love Silver Palate San Marzano
  • 1 medium yellow onion finely diced
  • 1 medium zucchini shredded
  • 1 8 oz package sliced mushrooms chopped
  • 1 cup fresh basil leaves roughly chopped
  • 2 cloves of garlic minced
  • 1 tbsp italian seasoning
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 1/2  cups shredded mozzarella optional


  1. Preheat oven to 375 degrees.
  2. Prepare quinoa according to package instructions and set aside.
  3. Bring a large pot of water to a boil and cook peppers for about 5 minutes. Remove peppers and rinse with cold water. Set aside and allow to drain.
  4. Meanwhile heat olive oil over medium heat and add onion, garlic, ground turkey and italian seasoning. Salt and pepper to taste.
  5. Sauté until turkey is no longer pink, breaking it up as it cooks..
  6. Add mushrooms and zucchini. Continue cooking until tender.
  7. Add tomatoes and marinara and reduce heat to simmer.
  8. Add fresh basil and quinoa to meat and veggie mixture. Remove from heat.
  9. Cut a very thin slice from the base of each pepper to help them stand upright.
  10. Spray a pan with oil and place peppers side by side.
  11. Fill each pepper to the very top with meat mixture. Packing it down as you go.
  12. Cover with foil and bake 30-35 minutes.
  13. Remove foil and sprinkle with cheese if desired. Return to oven to allow cheese to melt.
  14. Serve with a green salad and enjoy!