Why I Love This Recipe:

• Bell peppers are rich in vitamins A and C, promoting eye health and boosting immunity.
• Ground turkey is a lean protein source, aiding in muscle growth and repair.
• Quinoa provides high-quality plant-based protein and fiber, supporting digestive health.

  • Author: Kim Nicholson



4 large bell peppers (varied colors)

1 lb ground turkey

1 small onion, chopped

2 cloves garlic, minced

1 cup cooked quinoa or brown rice

1 can (14.5 oz) diced tomatoes, drained

1 cup shredded low-fat cheese (e.g., cheddar or mozzarella)

2 tsp olive oil

1 tsp paprika

1 tsp cumin

Salt and pepper to taste


1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds. Set aside.
3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
4. Add ground turkey, paprika, cumin, salt, and pepper. Cook until the turkey is browned.
5. Mix in the cooked quinoa or rice and diced tomatoes. Stir well.
6. Stuff each bell pepper with the turkey mixture and place in a baking dish.
7. Top each pepper with shredded cheese.
8. Bake for 25-30 minutes, or until peppers are tender.
9. Garnish with fresh parsley before serving.


The recipe is low in calories but high in nutrients, making it ideal for weight management.

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