Ground Turkey Stuffed Peppers With Mexican Quinoa

Did I mention that I’m having the best week ever so far?!  I’ll tell you why, friends.  It’s because my boyfriend, M, is here for a WHOLE WEEK.  This is huge for us because we are long distance and haven’t spent more than about four days with each other in a row since we started dating.  And now we have seven, which is phenomenal.  I’m not going to lie, I was a little nervous going into it but it’s going great so far!  I tried a new, made up creation yesterday for dinner to try and impress the man.  Have to show him I’m marriage material and all, haha.  Totally kidding.  

I decided to make ground turkey, quinoa and veggie stuffed peppers with Mexican quinoa on the side.  It was boyfriend tested, Tone It Up approved.  Below are the recipes for this delicious meal.

Ground Turkey Stuffed Peppers


1 pound lean ground turkey (could sub chicken)

1 1/4 cup cooked quinoa

2 tablespoons egg whites

1/2 white onion, diced

1 garlic clove, minced

1 cup spinach, chopped

1-2 baby bell mushrooms, diced

1 carrot, diced (or 6-8 baby carrots, diced)

1 teaspoon garlic powder

2 teaspoons cumin

1/2-1 teaspoon black pepper

dash of sea salt

1 can (10 oz) red enchilada sauce, divided

5 whole bell peppers, stems/tops removed


Preheat oven to 375 degrees F.  Combine ground turkey, quinoa, egg whites, onion, garlic, spices, diced/chopped vegetables, and half a can of red enchilada sauce in a large bowl.

Turkey and Quinoa Stuffed Peppers

Turkey and Quinoa Stuffed Peppers 2

Stuff the mixture into peppers (with tops removed) and top peppers with a little of the enchilada sauce.

Turkey and Quinoa Stuffed Peppers

Bake for 45 minutes.  Garnish with additional enchilada sauce or salsa, if desired.

Mexican Quinoa


2-3 cups cooked quinoa

1/2 can of reduced sodium black beans

1/4 cup diced white onion

1/4 cup salsa

1/2 tablespoon sriracha (optional)

1 teaspoon cumin

1 teaspoon garlic powder

sea salt and pepper, to taste


Add ingredients to cooked quinoa (see how to make fluffy quinoa here), cover and warm while peppers finish cooking.  I heated them on a low to medium-low setting, stirring every few minutes for approximately ten minutes.

Tonight is venison chili and corn muffin night!



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