Stuffed Bell Peppers with Turkey & Quinoa

Dish info





Preheat the oven to 375° F.


Step 1

Cook quinoa in pot or rice cooker.

Step 2

Cut bell peppers in half lengthwise, then scoop out seeds and membrane.

Step 3

Cook onions, turkey, tomatoes, spinach, chili flakes, garlic powder, and oregano over medium heat.

Step 4

Add the tomatoes and spinach then cook for another 5 min.

Step 5

Remove from heat and stir in yogurt, quinoa, and feta until evenly mixed.

Step 6

Scoop quinoa and stuff each bell pepper.

Step 7

Drizzle peppers with olive oil and add water to baking dish.

Step 8

Bake for 30 min then uncover baking dish and bake for another 10 min until crispy.

About the Authors

We're Alec & Kat, the authors behind The Heirloom Pantry.  We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.