Turkey and Quinoa Stuffed Peppers

Turkey and Quinoa Stuffed Peppers


  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 teaspoon dried oregano
  • 1 cup dry quinoa, rinsed (white or red will work…white was used in this recipe)
  • 1/4 cup whole wheat bread crumbs (whole wheat panko was used in this recipe…Gluten free panko works as well)
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg
  • 2 tablespoons tomato paste
  • 1 pound lean ground turkey (used in this recipes was 93% lean with a mixture of white and dark meat…all breast can be used)
  • 6 bell peppers, slice away tops, scoop out seeds and membrane (we used 2 yellow, 2 red, 1 orange and 1 green…use your favorite colors)
  • 1 (24 ounce) marinara sauce, no sugar added (used in this recipe, ‘Lucini Rustic Tomato Basil Sauce’)
  • 1/2 cup water


Combine in a large mixing bowl the first nine ingredients. Add 1/3 cup of parmesan, egg, tomato paste and ground turkey, mix well. Using the turkey mixture, evenly stuff the peppers and place side by side in 4-6 quart slow cooker. Pour marinara over peppers, add water to the marinara jar, swirl around and pour around the peppers. Cover and cook on low 6 hours.

Carefully remove peppers from slow cooker, place on plates and sprinkle with remaining parmesan.

You Might Also Like:

Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post