Turkey Stuffed Peppers!

Good Morning!

Welcome back my saucy little friends!  If this is your first time joining, it’s great to have you!  Please feel free to slip into something a little bit more comfortable and we’ll get started 😉

Sigh.. Feel better? Alright!  I hope you are enjoying this lovely Sunday.  Perhaps recovering from the weekend’s events… either from being out late with friends or activities with the kiddos.  Either way, have I got a recipe for you! It’s Turkey Stuffed Peppers!


(Ooooo…. Ahhhh…..)  This delightful little dish is packed with flavor!  It may seem small, but remember, it’s not the size that matters, it’s the powerful punch that this gives your taste buds. 😉 (Or something like that.)

Anywho! Moving  on!  Below I’ve broken down the list of ingredients that you will need for this recipe.  Don’t be deterred by the quantity of ingredients, I promise you it’s easier than it may appear:



6-10 Bell Peppers (I used three for this post)

1 Chopped onion

1 Cup quinoa

2 Cups of chicken stock

1 Lb of ground turkey

1 Tsp of minced garlic

2 Tsp of olive oil

1/4 Cup Worcestershire sauce

1 Can of tomato paste

4 Diced plum tomatoes

Salt to taste

Ground pepper to taste

1 Cup shredded mozzarella cheese

First add the quinoa and the chicken stock together in a large saucepan and bring to a boil.  Once it starts boiling, lower the heat to a simmer and let it cook for about 15-20 minutes, until tender.


While the quinoa is preparing for its big debut, you can start working on preparing your peppers.  (For this recipe, I used three, however this batch of turkey quinoa could yield you between 6-10 stuffed peppers, depending on the size of your peppers.)

First cut the tops off, then take out the seeds, and then dice the tops. (We’re going to use them for our filling.) Afterwards, I dice up the plum tomatoes.  (I make sure to remove the seeds for them as well.)


Very good!  Check on the quinoa and stir occasionally.  We want to mix occasionally so it doesn’t burn. If need be, feel free to add a little more chicken stock to allow the quinoa to absorb more liquid and become more tender.  It’s all dependent upon taste: do you like it rough or tender? We’re still talking about cooking here people! But I like where your minds are at 😉


Back on track! In another saucepan add the olive oil, onions, diced bell pepper tops, and garlic and sauté on medium heat.  While that’s sautéing I preheat my oven to 350 for when we have to bake the peppers.


After the onions are sautéed and the bell peppers are slightly tender (usually a few minutes) I add the ground turkey, mix in thoroughly with the sautéed mixture, and then add the tomato paste, Worcestershire sauce, salt and pepper.


Fabulous! Things are progressing nicely! Next add the turkey mixture with the quinoa and mix thoroughly.


Set up the peppers on a baking sheet with aluminum foil and fill with turkey quinoa mixture.  (You may find it easier to use an actual baking dish with sides so that the peppers don’t tip over. Figured that out after a few spills. Oh well… you live and learn, right?!)

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Once the oven alerts you that it’s reached 350,  sprinkle the stuffed peppers with a little bit of shredded mozzarella cheese and then bake them for about 5-10 minutes.  (You may want to bake a little longer if you like your peppers soft.)


And voila! You’ve created a hardy dish that you can proudly present at a dinner party or for your family during the week.


Feel free to add some hot sauce if you want to spice things up. 😉

Side note: If you have any leftover filling, which I did, you can create your own burrito bowl with lettuce and Greek yogurt and hot sauce (surprising, I know!) and have lunch set up for the week.

As always, thank you for cooking with me on Stark Naked Cooking.  I hope you enjoyed this post and look forward to seeing you next Sunday for the next post!

Buen provecho!




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