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Turkey Quinoa Stuffed Bell Peppers | 35 Min

A super easy, healthy version using leftovers
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: 30 minute meals, beef and quinoa, bell pepper, easy recipe, gluten free, ground beef and rice, LEAP diet, turkey and quinoa
Servings: 6 people


  • 6 large bell peppers variety of colors
  • Cheesy Turkey and Quinoa Casserole leftovers
  • Shredded cheddar cheese


  • Set a large pot of water to boil. Heat the oven to 375F.
  • Trim the tops of the bell peppers, clean out the seeds, and trim the bottoms just enough to help the peppers stand up in the baking pan.
  • Boil the peppers for 5 minutes. Remove and pat dry.
  • Stand each pepper in a large cast iron skillet or other baking dish. Divide the cheesy beef and rice mixture into the peppers, filling each to the top. Bake for 20-25 minutes.
  • Sprinkle each with extra cheddar cheese immediately so it melts. Enjoy!


This one is pretty much a meal in one, but I always like to error on the side of too many vegetables, so you can always serve this with another veggie on the side!