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stuffed bell pepper recipes - No Diets Allowed

Quinoa and Tomato Stuffed Bell Peppers

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings


  • 1/4 cup quinoa
  • 1 tsp extra virgin olive oil
  • 2 Tbs minced garlic
  • 1 small sweet or red onion diced
  • 1 lb lean ground turkey or ground beef thawed
  • 2 Roma tomatoes washed and diced with seeds
  • 1 large handful of fresh spinach
  • 1 jalapeno seeded and finely chopped (optional)
  • 1 Tbs dried oregano
  • 1 Tbs dried basil
  • 1 Tbs dried parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 green or red bells peppers stem and seeds removed and cut lengthwise in half
  • 2 cups shredded cheddar cheese optional


  1. Rinse quinoa well through a fine strainer. In a small pot, bring 1/2 cup water to boil and add quinoa. Cover and reduce heat to low. Simmer for about 15 minutes or until tender.
  2. Meanwhile, preheat oven to 375.
  3. In a medium-sized skillet over medium heat, add olive oil and heat for 2 minutes. Add garlic and onion and cook for 2 to 3 minutes until onion slightly translucent. Remove from heat.
  4. In large bowl, add onion mixture, thawed ground beef/turkey, tomatoes, spinach, jalapeno, oregano, basil, parsley, salt, and pepper. Mix well.
  5. Once quinoa is cooked, transfer to meat mixture and mix well again until well blended.
  6. On a large baking sheet, spray lightly with cooking spray. Line the bell peppers with hollowed middles facing up. Scoop about 1/2 cup of meat mixture into each bell peppers center. Add more as needed.
  7. Bake at 375 for 35 to 45 minutes or until ground beef/turkey is completely cooked. With 5 minutes remaining in cooking time, sprinkle with cheese and serve!