These stuffed peppers are a lighter summery take on classic lasagna. They’re packed full of protein from a mix of turkey, quinoa, and cheese. The filling is flavored using juicy cherry tomatoes, a touch of tomato paste, garlic, and oregano. Plus it sneaks in a healthy dose of greens from the almighty frozen spinach! I tested these in the oven, but you could also make them on the grill (see notes).
Ingredient Highlight
Bell Peppers! are super nutrient-dense. They are high in vitamin C, beta-carotene, lycopene, vitamin K, folic acid and loaded with antioxidants. Try to buy red, yellow, or orange – the green ones are harvested earlier and don’t have as many antioxidants.
Servings 4 People
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 4 large bell peppers, halved lengthwise, seeds and inner pith removed
- 1 tbsp olive oil
- 8 oz ground turkey
- 1 ½ tsp kosher salt, divided
- 2 cloves garlic, chopped
- 2 tsp dried oregano
- 12 oz cherry tomatoes, halved
- 1 tbsp tomato paste
- 2 cups frozen spinach
- 2 cups cooked quinoa
- 1 ½ cups (12 oz) whole milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- Basil or parsley optional
- You could also try this with a large hollowed out zucchini OR just enjoy it as a layered quinoa bowl (layers of quinoa, ricotta, and cheese!). See substitutions.
- I used cottage cheese here because I always have it on hand. I added it to my blender to make it smooth like ricotta.
Grilling instructions:
- Preheat the grill on medium-high for about 10 minutes, then add the bell peppers, cut-side-down. Cover and grill for about 5-8 minutes or until softened and charred a bit. Transfer to a large plate or platter and follow the instructions to fill each pepper and top with remaining cheeses. Place back on the grill (cut-side-up) and grill, covered, for 2-3 minutes or until the cheese is melted.
Instructions
- Preheat the oven to 375F. Add bell peppers to a 9×13-inch baking dish (cut-side-up). Add about 1/4 cup water to the baking dish to help the peppers steam.
- In a large skillet over medium heat, warm the olive oil. Add the turkey and ½ teaspoon salt and cook, breaking it up into chunks as it cooks, for about 3-5 minutes or until mostly cooked through.
- Add the garlic, oregano, cherry tomatoes, tomato paste, and ½ teaspoon salt and cook for about 3 more minutes or until the tomatoes soften and release their juices.
- Stir in the spinach, quinoa, and remaining ½ teaspoon salt. Remove from heat.
- Add a spoonful of the ricotta to the bottom of each bell pepper and spread it around the bottom. Top with a sprinkle of cheese. Divide the turkey quinoa mixture between the bell pepper halves, pressing down to pack it in.
- Cover with foil and bake for 15 minutes or until the bell peppers are tender. Remove foil and top each bell pepper with another spoonful of remaining ricotta and gently spread it on top and then top with remaining mozzarella cheese. Bake uncovered for 5-10 more minutes, or until the cheese is melted.
- Serve warm topped with fresh herbs (if using).
Items you can prep ahead (optional)
- Cook 1 cup quinoa (this will make about 2 ½ cups)
- Prep 4 bell peppers (halved lengthwise, seeds and inner pith removed)
- Chop or slice 2 cloves garlic
- Halve 12 oz cherry tomatoes
- Shred 1 ½ cups mozzarella cheese
- Make the turkey quinoa filling
Substitutions:
- To make vegetarian, substitute the turkey with a can of drained and rinsed beans. Skip cooking the turkey and add the beans in with the quinoa, etc…
- To make vegan, see above + use my Sunflower Ricotta in place of the ricotta. Substitute the mozzarella with a vegan alternative or leave it off.
- Use large zucchini in place of bell peppers. Halve them lengthwise and scoop out the insides.
- Enjoy it as a layered quinoa bowl by layering ricotta, cheese, and quinoa in a bowl and microwaving until warmed through and melty..
- Use any ground meat in place of turkey.
- Use any cooked grain in place of quinoa.
- Use a 14.5 oz can of whole peeled tomatoes in place of the cherry tomatoes + tomato paste. You will just have to simmer it longer to reduce the liquid and also cut open the tomatoes into chunks..
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Reheat leftover stuffed peppers in the microwave until warmed through or in a 300F oven covered with foil until warmed through (about 15 minutes).
- Turn the filling into a cheesy turkey quinoa bowl or mix in some greens for a salad version.
leave your comments!