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Stuffed peppers

Another fan favorite! Talk about a healthy, well-rounded side! These low-fat, low-sodium peppers are stuffed with a mixture of turkey, rice, quinoa, spinach and salsa and are packed with flavor. They make a great addition to any meal or a super satisfying snack. They also freeze well after cooking so you can enjoy the leftovers later!

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Serves: 10


  • Red bell peppers5 bell peppers
  • Cooking spray
  • 1 medium-sized yellow onion, chopped
  • 3 garlic cloves, minced
  • 20 oz package ground turkey
  • 1 tsp ground black pepper
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 (12-16 oz) jar pico di gallo or your favorite low-sodium salsa
  • 2 cups fresh baby spinach, rinsed and chopped
  • 1 cup cooked quinoa
  • 1 cup cooked brown rice
  • ½ cup shredded cheddar cheese


  1. Preheat oven to 375°F.
  2. Cut the peppers in half lengthwise, and remove the white pithy ribs along with the seeds and stems.
  3. Spray baking dish with cooking spray and arrange peppers in the dish.
  4. Spray a large non-stick skillet with cooking spray. Sauté the onion and garlic over medium heat until they start to brown. If the onions and garlic start to stick, add a splash of water or broth to deglaze the pan.
  5. Add the ground turkey to the pan, cooking until lightly browned and breaking it up as it cooks. Stir in the black pepper, chili powder and coriander.
  6. Next add the salsa, quinoa and rice. Heat through. Remove from heat and stir in the chopped spinach.
  7. Pack the turkey mixture into the pepper halves so that it’s heaping, about a cup. Sprinkle the tops with the cheddar cheese and bake about 40 minutes or until the peppers are tender. Serve immediately.

Recipe from Webicurean.

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