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.
Zucchini Noodle, Quinoa and Turkey Stuffed Peppers
- 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
- 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.