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Zucchini Noodle, Quinoa and Turkey Stuffed Peppers

These zucchini noodle, quinoa and turkey stuffed peppers are easy to make and bursting with delicious flavor and are gluten free and paleo friendly.

This simple recipe for zucchini noodle, quinoa and turkey stuffed peppers is packed with protein and can be made in under 45 minutes. If you’re cooking for two, you’ll have leftovers that make a great lunch or dinner the next day!

Peppers are such a fun vehicle to add more nutrition to, and this recipe is perfect for anyone who is trying to eat more vegetables, is gluten free, or following a paleo diet.

Healthy Ingredients for Stuffed Peppers

  • quinoa (adds more plant-based protein and fiber to this recipe vs. rice)
  • zucchini noodles (packed with vitamin C and adds a great texture)
  • peppers (healthy and crunchy!)
  • ground turkey ( provides protein and vitamin B6, zinc and iron)

If you can’t yet tell, I’m on a major pepper kick! Some of my other favorite pepper recipes are this one for a pepper sandwich and this simple recipe for tandoori chicken stuffed pepper with saffron cauliflower rice.

Peppers are a great source of vitamin C containing over 160% of your daily value of the nutrient. Other vitamins and minerals found in bell peppers include vitamin K, vitamin E, vitamin A, folate, and potassium. One cup of peppers has about 9 grams of carbohydrate, which is why this sandwich is a good option for those following a low carb diet or just wanting to up their vegetable intake.

Make this recipe paleo and whole30 approved by omitting the Parmesan cheese. Skip the ground turkey for a vegetarian option.

Print
Healthy zucchini noodle stuffed peppers

Zucchini Noodle, Quinoa and Turkey Stuffed Peppers

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 stuffed peppers
  • Category: easy meal
  • Method: bake
  • Cuisine: american

Description

A fun way to use zucchini noodles, these stuffed peppers with quinoa and turkey are sure to be a delicious addition to your weekly meal rotation! Easy to make and packed with protein and nutrition!  


Ingredients

6 bell peppers (any colors will work)

1 cup quinoa, cooked 

1 lb ground turkey (opt for 93% lean) 

2 medium zucchini spiralized 

2 tbsp. olive oil divided

3 cloves garlic minced or pressed

1/4 tsp crushed red pepper flakes

1/2  cup chopped yellow onion

1 can crushed fire roasted tomatoes 

1/2 cup grated Parmesan cheese plus more for garnish

1/4 cup chopped fresh basil

 salt and freshly ground black pepper


Instructions

1. Preheat the oven to 375°F.

2. Cut around the top of the pepper, removing the stem, and all of the seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Microwave for 5 minutes until they start to soften. Remove and set aside.

3. Spiralize  the zucchini. Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the zucchini and season with a sprinkle of salt. Toss the zucchini and cook until it just begins to soften, about 2 minutes, then transfer to a bowl and set aside.

4. In the same pan, heat the rest of the olive oil until hot then add the ground turkey, garlic, crushed red pepper flakes and season with salt and freshly ground black pepper. Cook for about 5 minutes or until cooked almost through, stirring often.

5.Add the onion and continue to cook until the onion softens. Stir in the crushed tomatoes and cook for another minute. Remove from the heat and stir in the quinoa and zucchini. Toss with the Parmesan cheese and the fresh basil and season to taste.

6. Add the peppers to a 3 quart baking dish and fill them with the zucchini noodle and quinoa mixture. Sprinkle the tops with more Parmesan cheese if desired, and bake for 20 minutes or until peppers are softened and cheese is browned. 


Notes

You can make this recipe vegetarian by omitting the ground turkey. 

Looking for more pepper inspiration? Here’s a list of dietitian created pepper recipes that are nutritious and creative to add to your meal lineup!

Perfectly Roasted Red Peppers

Philly Cheese Steak Stuffed Bell Peppers

Mediterranean Hummus Stuffed Peppers

Turkey Taco Boats

Sheet Pan Chicken Fajitas

Roasted Red Pepper Dip

KUNG PAO CAULIFLOWER MEATBALLS

Thai Peanut Spaghetti Squash Bowl

CHICKEN PARM STUFFED PEPPERS

SMOKEY ROASTED RED PEPPER AND GOUDA SOUP

Vegan Creamy Rice with Parsnips, Onion, and Pepper

Turkey Veggie Platter

INSTANT POT STUFFED PEPPERS {WITH TURKEY AND QUINOA}

ONE SHEET PAN CHICKEN FAJITAS WITH AVOCADO SAUCE

PASTA WITH A CREAMY ROASTED RED PEPPER & GOAT CHEESE SAUCE

QUICK-PICKLED RED PEPPER WRAPS

Vegan Roasted Vegetable Lasagna

Roasted Eggplant & Zucchini Soup

Vegan Sorghum Chili

mushroom, barley and kale stuffed peppers

SPAGHETTI STUFFED BELL PEPPERS

Mediterranean Hummus Pasta Salad

easy 5 minute asian coleslaw

vegetarian burrito bowl recipe with queso

INSTANT POT CILANTRO CHICKEN AND RICE

VEGETARIAN CUBAN DINNER

GRILLED VEGGIE PIZZA

Kala Chana Chaat (Black Chickpea Salad) | Vegan, Gluten Free

Salmon and Quinoa Mason Jar Salad

EASY VEGETARIAN STUFFED PEPPERS

Mexican Stuffed Peppers

Creamy Red Lentil and Pepper Chili

Chickpea and Farro Stuffed Peppers

Southwest Tuna Stuffed Mini Peppers

STUFFED PEPPER SOUP

coconut curry stuffed peppers

Wild Rice and Kale Salad

RED PEPPER, KALE AND FETA FRITTATA

MINI BELL PEPPER NACHOS

VEGETARIAN QUINOA STUFFED PEPPERS

breakfast stuffed peppers

Rosemary Lemon Tofu and Peppers

CRUNCHY SALAD MIX + THREE EASY LUNCH SALADS

Southwest Stuffed Bell Peppers with Black Beans and Quinoa (Vegan, Gluten-Free)

PIZZA STUFFED PEPPERS

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"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."

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2016-05-03T18:24:44+00:00

Carly

"Maggie did a great job of listening to my needs and offering practical, cost-effective, and sustainable solutions."
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