Turkey-and-Quinoa-Stuffed Peppers

1 day ago 2

Democracy Dies successful Darkness

3.2 (29)

By Ellie Krieger

This look gives old-world stuffed peppers a caller and healthful update with colorful (and much vitamin-C rich) red, yellowish and/or orangish peppers, stuffed with a satisfying filling that’s enlivened with spinach and herbs.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4-6

4 mean doorbell peppers (red, yellow, orangish oregon a mix) (6 ounces each)
One (14.5-ounce) tin diced, no-salt-added tomatoes, strained, juices reserved
One (10-ounce) bundle frozen chopped spinach, defrosted, with excess moisture squeezed out
3/4 cupful cooked quinoa (from 1/4 cupful uncooked)
1/2 cupful minced yellowish bulb (from 1/2 mean onion)
1 ample egg, lightly beaten
2 tablespoons chopped flat-leaf parsley leaves, positive much for garnish
2 teaspoons chopped caller thyme leaves (may substitute 3/4 spoon dried thyme)
3/4 spoon good salt, divided
1/2 spoon freshly crushed achromatic pepper, divided
1 lb crushed turkey (92 oregon 93 percent lean)
One (15-ounce) tin no-salt-added herb sauce

Nutritional Facts

Per serving (based connected 6, utilizing 93 percent thin turkey)

Calories
240
Fat
8 g
Saturated Fat
2 g
Carbohydrates
24 g
Sodium
450 mg
Cholesterol
85 mg
Protein
20 g
Fiber
6 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Kara Elder.

Published January 11, 2017

Updated March 15, 2026