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Greek Healthy Turkey Quinoa stuffed Bell Peppers
5 from 6 votes

Greek Healthy Turkey Quinoa stuffed Bell Peppers

These Healthy Turkey Quinoa stuffed Bell Peppers are an easy, crowd-pleasing, weeknight dinner packed with Greek flavors! Gluten free, dairy free and yummy!

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 4 People
Calories: 538 kcal
Course: Dinner
Cuisine: Greek

Ingredients

For the peppers:
  • 1 Cup chicken broth reduced sodium
  • 1/2 Cup quinoa uncooked
  • 1 Lb ground turkey 80% lean
  • 2 tsp garlic minced, fresh
  • 1 Cup cucumber chopped
  • 1/4 Cup red onion minced
  • 2 Tbsp sun-dried tomatoes drained and minced (26g, sliced, packed in oil
  • 1 Tbsp lemon juice fresh
  • 1 tsp salt
  • black pepper
  • 4 green peppers halved and seeds/membrane removed, large
  • 2 Oz feta cheese crumbled (omit for dairy free
For the tapenade:
  • 3/4 Cup kalamata olives Halved and tightly packed (144g, pitted
  • 3 Tbsp sun-dried tomatoes drained and packed (39g, sliced, packed in oil
  • 3 tsp capers drained
  • 3 tsp red wine vinegar
  • 3/4 tsp lemon zest
  • 6 Tbsp oregano loosely packed, fresh leaves
  • 2 Tbsp water
  • salt

Instructions

    Cup of Yum
  1. Combine the broth and quinoa in a medium put on high heat and bring to a boil. Once boiling, reduce the heat to low, cover and simmer until all the water is absorbed, about 20 minutes. Add the cooked quinoa into a large bowl.
  2. While the quinoa cooks, cook the turkey and garlic in a large skillet on medium-high heat until no longer pink inside, draining any excess fat and making sure to break up the meat. Add into the bowl with the quinoa. Additionally, heat your oven to 375 degrees.
  3. Add the cucumber, onion, tomatoes, lemon juice, salt and a pinch of pepper into the bowl and stir until well mixed.
  4. In a SMALL food processor (mine is 3 cups) combine all the tapenade ingredients, except the oregano and water. Blend until fairly smooth, stopping to scrape the sides down very often. Once mixed, add in the oregano and continue processing until broken down and you have a paste-like mixture.
  5. With the food processor running, stream in the water until well mixed. Scrape the tapenade into the quinoa and stir until well mixed.
  6. Stuff the peppers nice and full with the quinoa mixture, placing them into a large casserole dish, like a 9x13 pan.
  7. Cover tightly with tinfoil and bake for 30 minutes. Then, remove the tinfoil, increase the oven temperature to 400 degrees and bake an additional 5-10 minutes, or until the peppers are as soft as you like them.
  8. Sprinkle with feta cheese (if desired) and DEVOUR!

Nutrition Information

Calories 538kcal (27%) Carbohydrates 25.4g (8%) Protein 26.2g (52%) Fat 34.4g (53%) Saturated Fat 7.2g (36%) Polyunsaturated Fat 0.2g (1%) Monounsaturated Fat 0.7g (4%) Cholesterol 97mg (32%) Sodium 1633mg (68%) Potassium 349mg (7%) Fiber 3.1g (12%) Sugar 5.6g (11%) Vitamin A 515IU (10%) Vitamin C 140.4mg (156%) Calcium 98mg (10%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 4 People

Amount Per Serving

Calories 538

% Daily Value*

Calories 538kcal 27%
Carbohydrates 25.4g 8%
Protein 26.2g 52%
Fat 34.4g 53%
Saturated Fat 7.2g 36%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.7g 4%
Cholesterol 97mg 32%
Sodium 1633mg 68%
Potassium 349mg 7%
Fiber 3.1g 12%
Sugar 5.6g 11%
Vitamin A 515IU 10%
Vitamin C 140.4mg 156%
Calcium 98mg 10%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.