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.

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!  

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Prep Time 15 minutes mins

Cook Time 20 minutes 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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