Wednesday, March 11, 2015

Turkey Quinoa Stuffed Green Peppers - Tasty Recipe

(We were so excited to eat the stuffed peppers, I forgot to take a picture. I did grab the camera for the leftovers-turned-into-soup.)

Last fall I made up this recipe. As soon as we tasted it and discovered how wonderful it was, I shared it on Sally Cronin's blog at I decided I should also share it here. We love both forms of this recipe - stuffed peppers and leftovers turned into soup. I hope you enjoy it as much as we do. I'm off to buy some green peppers, quinoa, and ground turkey.

Bon Appetit!

Turkey Quinoa Stuffed Green Peppers


6-8 green peppers, cored and seeded
1 lb. ground turkey
4 cloves garlic, minced
1 lg. onion, diced
3 carrots, diced
1 head broccoli, cut into small florets
2 c. shredded green cabbage
1 c. chicken broth
1 c. cooked quinoa
1 15-oz. can diced tomatoes, with juice
1 8-oz. box Neufchatel cheese (or regular cream cheese)
1 15-oz. can cannellini beans, drained and rinsed
3 T. olive oil
1 T. dried sage
2 T. Mrs. Dash
1 tsp. nutmeg
Fresh ground black pepper, to taste
Crushed red peppers (to taste)
Salsa (optional)


1. Preheat oven to 400 degrees. Cover a baking sheet with parchment paper and set aside.
2. Prepare green peppers by washing them, cutting off the top, and removing seeds. Arrange on baking sheet.
3. Add olive oil to a large pot. Add garlic, onions, and carrots. Stir and cook until garlic is browned. Add turkey meat and cook until done, crumbling with a wooden spoon.
4. Add cabbage, tomatoes, broth, and seasonings. Cook until well blended.
5. Add Neufchatel cheese. Stir until melted and blended. Add quinoa and stir.
6. Remove from heat. Stuff each pepper to the top.
7. Cover with foil. Bake for 50 minutes or until pepper skins are easily pierced with a fork.
8. Serve while hot. Top with salsa.

Leftover stuffing can easily be turned into a delicious soup by adding additional chicken broth to thin to desired consistency. Top with grated cheese and sliced red onions. Serve hot.

About Angie
My name is Angie Quantrell. I live in the Yakima Valley of Washington state – a veritable fruit and vegetable bowl for the nation. I happily urge my garden to produce and then figure out ways to use what is successful and has not been eaten by the slugs. For instance, the sage I use is from my garden. I prefer to use it dried, so I regularly dig into the jars of dried leaves, grab a handful, roll them until they crumble, and add the fragrant herb to whichever dish I am preparing. Sage and nutmeg go very well together in fall dishes!

I am a writer, a blogger, a teacher, a Nana of three (soon to be four) precious grandbabies, and a wife to Kevin. I love nature, being outdoors, gardening, writing, photography, rubber stamping, and my crazy kitties, who are 11 months old and have yet to learn manners. Actually, I love creating of any kind. My husband is extremely happy that I have retired from teaching, as I have time to create great tasting meals.

I love to experiment and play in the kitchen. I usually make interesting (both good interesting and bad interesting) meals by adding bits of this and that to a collection of leftovers. Kevin, my husband of 29 years, fell in love with this recipe and could not stop expressing his gustatory delight as he ate huge amounts of both stuffed peppers and leftover soup.

You can find me at:

Twitter: @AngieQuantrell
Facebook: Angie Quantrell
LinkedIn: Angie Quantrell
Google+: Angie Quantrell
Pinterest: Angie Quantrell

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