Turkey and Quinoa Stuffed Peppers

4 from 1 vote

These turkey quinoa peppers are delish!

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.

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

4 from 1 vote

Turkey and Quinoa Stuffed Peppers

This is a hearty slow cooker recipe that is low in carbs and has big flavors.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 6 people
Serving Size 1 each
Course Dinner
Cuisine Universal
Author SkinnyMs.


  • 1 sweet onion diced
  • 2 garlic cloves minced
  • 1/4 cup fresh flat leaf parsley chopped
  • 1 teaspoon dried oregano
  • 1 cup quinoa dry, rinsed
  • 1/4 cup whole wheat bread crumbs gluten-free bread crumbs option
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 1/2 cup parmesan cheese freshly grated
  • 1 egg
  • 2 tablespoons tomato paste
  • 1 pound lean ground turkey
  • 6 bell peppers any color, slice away tops, scoop out seeds and membrane
  • 24 ounce marinara sauce no sugar added
  • 1/2 cup water


  • 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.

Nutrition Information

Serving: 1each | Calories: 294kcal | Carbohydrates: 19g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 145mg | Fiber: 3g | Sugar: 2g |
SmartPoints (Freestyle): 7
Keywords Diabetic-Friendly, Low-Carb

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  1. 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!

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

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

  2. 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…

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

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

    1. 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.

    1. 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.

    1. Hi Barb! Yes, you can freeze the leftovers. Be sure they are cooled completely before wrapping them and placing in the freezer. Enjoy!

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