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Easy Meals

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.

Healthy zucchini noodle stuffed peppers

Zucchini Noodle, Quinoa and Turkey Stuffed Peppers

Maggie Michalczyk, RDN
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!  
Prep Time 15 mins
Cook Time 20 mins
Servings 6 stuffed peppers

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!

  1. Perfectly Roasted Red Peppers
  2. Philly Cheese Steak Stuffed Bell Peppers
  3. Mediterranean Hummus Stuffed Peppers
  4. Turkey Taco Boats
  5. Sheet Pan Chicken Fajitas
  6. Roasted Red Pepper Dip
  7. KUNG PAO CAULIFLOWER MEATBALLS
  8. Thai Peanut Spaghetti Squash Bowl
  9. CHICKEN PARM STUFFED PEPPERS
  10. SMOKEY ROASTED RED PEPPER AND GOUDA SOUP
  11. Vegan Creamy Rice with Parsnips, Onion, and Pepper
  12. Turkey Veggie Platter
  13. INSTANT POT STUFFED PEPPERS {WITH TURKEY AND QUINOA}
  14. ONE SHEET PAN CHICKEN FAJITAS WITH AVOCADO SAUCE
  15. PASTA WITH A CREAMY ROASTED RED PEPPER & GOAT CHEESE SAUCE
  16. QUICK-PICKLED RED PEPPER WRAPS
  17. Vegan Roasted Vegetable Lasagna
  18. Roasted Eggplant & Zucchini Soup
  19. Vegan Sorghum Chili
  20. mushroom, barley and kale stuffed peppers
  21. SPAGHETTI STUFFED BELL PEPPERS
  22. Mediterranean Hummus Pasta Salad
  23. easy 5 minute asian coleslaw
  24. vegetarian burrito bowl recipe with queso
  25. INSTANT POT CILANTRO CHICKEN AND RICE
  26. VEGETARIAN CUBAN DINNER
  27. GRILLED VEGGIE PIZZA
  28. Kala Chana Chaat (Black Chickpea Salad) | Vegan, Gluten Free
  29. Salmon and Quinoa Mason Jar Salad
  30. EASY VEGETARIAN STUFFED PEPPERS
  31. Mexican Stuffed Peppers
  32. Creamy Red Lentil and Pepper Chili
  33. Chickpea and Farro Stuffed Peppers
  34. Southwest Tuna Stuffed Mini Peppers
  35. STUFFED PEPPER SOUP
  36. coconut curry stuffed peppers
  37. Wild Rice and Kale Salad
  38. RED PEPPER, KALE AND FETA FRITTATA
  39. MINI BELL PEPPER NACHOS
  40. VEGETARIAN QUINOA STUFFED PEPPERS
  41. breakfast stuffed peppers
  42. Rosemary Lemon Tofu and Peppers
  43. CRUNCHY SALAD MIX + THREE EASY LUNCH SALADS
  44. Southwest Stuffed Bell Peppers with Black Beans and Quinoa (Vegan, Gluten-Free)
  45. PIZZA STUFFED PEPPERS

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