Mediterranean Turkey and Quinoa Stuffed Peppers

Mediterranean Turkey and Quinoa Stuffed Peppers from A Thousand Crumbs (3 of 4)

Alright Los Angeles we need to talk…what is up with this weather?  It has been in the high 90s over by the beach, which is just ridiculous for this time of year.  I am dying for cozy sweaters, boots, and warm hearty meals!  It just doesn’t seem normal eating a big bowl of chili or hearty soup when it is sweltering hot outside, and that is EXACTLY what I want to be doing!  Thankfully I have come up with this epic stuffed pepper recipe that is light (aka perfect for hot nights), but is also hearty and filling.  Which, right now is just the most winning of combinations!  These Mediterranean turkey and quinoa stuffed peppers are high in protein, low-carb, gluten free, and easy to throw together any night of the week.

The filling is a rich combination of cooked quinoa, ground white meat turkey, sun dried tomatoes, kalamata olives, capers, toasted pine nuts, and the perfect blend of seasonings.  I also love a good healthy layer of crumbled feta on top.  Can we agree that feta just makes everything betta?

I cooked the quinoa in chicken broth, but you could just as easily use vegetable broth, and eliminate the turkey to make these vegetarian, or vegan if you eliminate the feta as well.

Mediterranean Turkey and Quinoa Stuffed Peppers from A Thousand Crumbs (4 of 4)

Mediterranean Turkey and Quinoa Stuffed Peppers

Print Recipe
Serves: 6 Cooking Time: 45 Minutes


  • 3 large bell peppers, different colors, I like red, orange, yellow
  • 1/2 cup dry quinoa
  • 1 cup chicken broth
  • 1/2 lb ground white meat turkey
  • 2-3 Tbsp olive oil
  • 2 Tbsp crushed garlic
  • 1/2 cup diced red onion
  • 1/4 cup sun dried tomatoes, diced small
  • 1/4 cup roughly chopped kalamata olives
  • 2 Tbsp drained caper berries
  • 1/4 cup toasted pine nuts
  • 1/2 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 lemon, juiced
  • 1/4 cup crumbled feta cheese
  • salt and pepper, to taste



Pre-heat oven to 375 degrees. Prepare a cookie sheet by lining it with heavy duty aluminum foil. Wash and dry the bell peppers. Cut them in half lengthwise through the stem, remove the pith (seeds/white part). Rub insides and outsides with olive oil and arrange on the prepared cookie sheet, so the "boat" is facing up. Sprinkle with salt and pepper. Set aside.


Cook quinoa according to package directions, using the chicken broth instead of water.


In a large pan over medium heat, add 2-3 Tbsp of olive oil, and the ground turkey. Brown the meat, breaking it apart and crumbling it as it cooks. Add the red onion and crushed garlic. And continue cooking until onion is tender, about 5-7 minutes, or until the turkey has completely cooked through. Add salt and pepper to taste. Remove from heat.


In a large bowl, combine the cooked quinoa, ground turkey mixture, sun dried tomatoes, olives, capers, pine nuts, oregano, parsley, basil, and lemon juice. Taste the mixture and add additional salt and pepper if needed.


Scoop filling into the prepared bell peppers, packing it in well. Bake peppers for 20-25 minutes, or until the peppers become slightly wilted and tender, not soggy.


Top with fresh crumbled feta cheese and a sprinkling of fresh parsley before serving (if desired).

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