Turkey and Quinoa Stuffed Peppers

Turkey Quinoa Stuffed Red Peppers


  • 8 Bell Peppers (Red/Green/Yellow, suitable for stuffing)
  • 2 lbs Organic Ground Turkey
  • 1 cup grated Carrot
  • 1 cup grated Zucchini
  • 1 finely chopped medium Onion
  • 2 cloves Garlic, minced
  • 2 Eggs
  • Ā¾ cup Quinoa
  • 3 tbsp Bread Crumbs
  • 4 tbsp Tomato Sauce (or Ketchup)
  • 4 tbspĀ chopped Parsley
  • 2 tbsp Paprika
  • 2 tbsp dried Oregano
  • 2 tbsp sried Basil


  1. Preheat oven to 375
  2. Cut peppers in half lengthwise (or cut off the tops if the peppers are short and stout). Remove seeds and membranes. Wash and dry the peppers and set them aside.
  3. Semi-cook quinoa.
  4. Mix all ingredients (including quinoa) in a large mixing bowl with your hands.
  5. Refrigerate the mixture for 1-2 hours to let the flavors set.
  6. Rub the outside of the peppers with a little olive oil.
  7. Stuff the peppers and place them on a non-stick baking pan (or a pan lined with aluminum foil) at 375 degrees for 1 to 1.5 hours.
  8. Optional: during last 15 minutes of cooking, sprinkle top with part-skim mozzarella cheese.
Monica Winn

A mother of two, Monica has appeared as a fitness model in a number of industry publications, including Oxygen and Inside Fitness Magazine. She first decided to compete as a bikini model in 2008, winning her first competition and finishing top 3 in all subsequent competitions.

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