Turkey and Quinoa Stuffed Peppers

Turkey and Quinoa Stuffed Peppers

In just 10 to 15 minutes, you can have dinner started in the slow cooker, and a delicious, healthy meal waiting for you six hours later. Turkey and quinoa stuffed peppers are packed with protein and feature fresh, healthy vegetables. This recipe has plenty of flavor and is hearty enough to satisfy even the biggest of appetites. Quinoa recipes may be viewed as reserved only for dieters, but this healthy quinoa recipe blasts the idea that dieters only eat rabbit food!

Finding delicious, healthy recipes is a challenge for everyone. Many healthy recipes are time consuming and complicated, so many people opt for something unhealthy and simple. At times, even the quickest made-from-scratch recipes are not quick enough and many of us turn to fast food. Instead of sacrificing your diet and health goals, whip up a few healthy meals in advance and have them ready to go on the busiest of nights.

In search of other healthy recipes? We can help. Follow up your meal of stuffed peppers with one of our Healthy Dessert Recipes.

SkinnyMs. recently released The New Quinoa Recipe eBook featuring scrumptious dishes like, Enchiladas Verde, Asian Stir-Fry and even Apple Crumb Cake…all made with what might be the world’s most perfect food, Quinoa.

For more delicious and nutritious recipes from SkinnyMs., check out our SkinnyMs. Recipe Collection of 101 Fan Favorites.

Turkey and Quinoa Stuffed Peppers

Turkey and Quinoa Stuffed Peppers

Yields: 6 servings | Serving size: 1 stuffed pepper | Calories: 294 | Total Fat: 10 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 90 mg | Sodium: 145 mg | Carbohydrates: 19 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 26 g | SmartPoints: 7 |

Ingredients

  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 teaspoon dried oregano
  • 1 cup dry quinoa, rinsed (white or red will work...white was used in this recipe)
  • 1/4 cup whole wheat bread crumbs (whole wheat panko was used in this recipe...Gluten free panko works as well)
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg
  • 2 tablespoons tomato paste
  • 1 pound lean ground turkey (used in this recipes was 93% lean with a mixture of white and dark meat...all breast can be used)
  • 6 bell peppers, slice away tops, scoop out seeds and membrane (we used 2 yellow, 2 red, 1 orange and 1 green...use your favorite colors)
  • 1 (24 ounce) marinara sauce, no sugar added (used in this recipe, 'Lucini Rustic Tomato Basil Sauce')
  • 1/2 cup water

Directions

Combine in a large mixing bowl the first nine ingredients. Add 1/3 cup of parmesan, egg, tomato paste and ground turkey, mix well. Using the turkey mixture, evenly stuff the peppers and place side by side in 4-6 quart slow cooker. Pour marinara over peppers, add water to the marinara jar, swirl around and pour around the peppers. Cover and cook on low 6 hours.

Carefully remove peppers from slow cooker, place on plates and sprinkle with remaining parmesan.

http://skinnyms.com/turkey-and-quinoa-stuffed-peppers-2/


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31 Comments on "Turkey and Quinoa Stuffed Peppers"

  1. Tonimcroberts  August 8, 2012

    I wish there was a way to email these receipes.  i dont have a printer on my laptop so I email alot of stuff to my work email and print them there!

    Reply
    • Skinny Ms.  August 9, 2012

      Toni, We're hoping to get a new recipe program that will do just that!

      Reply
    • Sueluvs2shop  August 10, 2012

      I copy and paste the recipe address onto an email and send it to myself or whoever I want to share it with.

      Reply
  2. Mishelle Jessop  August 10, 2012

    This is an amazing recipe!!

    Reply
  3. Gato1471  August 10, 2012

    I love this recipe! LOVE quinoa! This is my entry for the cookbook! 🙂

    Reply
  4. Tracy  August 10, 2012

    Love them! And would really love the cookbook 😉

    Reply
  5. Easttb  August 10, 2012

    Excellent!!! Great low sodium receipe!!! Was delish…..and family enjoyed! Thanks!

    Reply
  6. Sunnyrains  August 12, 2012

    Delicious!

    Reply
  7. Chappy  September 18, 2012

    When I put this recipe into my fitness pal, the calorie count was way off. Loved the dish!

    Reply
    • Skinny Ms.  September 19, 2012

      Chappy, Thanks! We use nutritiondata.self.com to calculate the values.

      Reply
  8. Jen  October 14, 2012

    Would high for 3 hours work?

    Reply
  9. Barb  December 22, 2012

    What if you use the oven instead of the slow cooker.

    Reply
  10. Brenda  December 23, 2012

    Do you brown the turkey before putting it into the peppers or does it just cook when it's in the crockpot?

    Reply
    • Skinny Ms.  December 23, 2012

      It cooks in the crock pot, Brenda. enjoy! 🙂

      Reply
    • SkinnyMs  March 6, 2014

      it will cook in the crockpot, but if you feel more comfortable, you can certainly brown it first and then add it.

      Reply
  11. SusieQ  February 17, 2013

    Love peppers, but not the green ones, so I used red, orange and yellow. I found myself eating all of the filling and leaving behind the peppers 🙂 I'd say my first attempt at cooking with and trying quinoa was a huge success. Can you make just the stuffing in the crock pot and leave out the peppers? They turn to mush anyway…

    Reply
  12. Neco  June 6, 2013

    Can this be made without the marinara sauce? And if so, what changes, if any, should be made?

    Reply
    • Skinny Ms.  June 7, 2013

      Neco, I’ve never made it without marinara so I can’t say for sure. Let us know if you try it! 🙂

      Reply
  13. Cara  August 8, 2013

    is the quinoa supposed to be cooked before you mix it with the rest of the ingredients and place inside the pepper?

    Reply
    • Skinny Ms.  August 9, 2013

      Cara, Uncooked. The quinoa cooks while in the slow cooker. This recipe is super easy. 🙂

      Reply
  14. Susan Lyn Jenewein  August 19, 2013

    All I have are egg whites. Is that okay to use too or can I just omit the egg?

    Reply
    • Skinny Ms.  August 19, 2013

      Susan, I would use the egg whites.

      Reply
    • SkinnyMs  March 3, 2014

      yes two egg whites for every egg.

      Reply
  15. Anna  October 22, 2013

    Do you brown the ground turkey first before stuffing the peppers?

    Reply
    • Skinny Ms.  October 24, 2013

      Anna, I didn’t cook the turkey first. It’s sort of like a meatloaf…mix the ingredients and it cooks inside the bell peppers.

      Reply
  16. Mary  May 29, 2015

    This is a wonderful, simple recipe for the Crook pot

    Reply
  17. Becky  July 25, 2015

    How many points is this please?

    Reply
    • SkinnyMs  July 26, 2015

      Becky, Previous Points 6 and Points Plus 7.

      Reply
  18. Erin  November 3, 2016

    Can this be done in the oven? If so, what temp and for how long?

    Reply
    • Nichole Furlong  November 5, 2016

      Yes, however you will need to cook the onion, garlic, and turkey before mixing with the other ingredients and the quinoa will also need to be cooked before combining. Once those items are cooked, combine as directed in the recipe.

      Place peppers in a 9X13in baking pan with about 1/4 inch of water on the bottom. Cover with foil and bake at 375 for about 20 minutes until peppers are soft.

      Reply

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