February 5, 2020

Turkey and Quinoa Stuffed Peppers

gluten free, dairy free

Fresh, colorful bell peppers hollowed out and stuffed with ground turkey, quinoa, and seasonings and topped with a dairy free “cheese” sauce

I love love love bell peppers. I love them plain, I love them with hummus, and of course, I love them STUFFED.

These bell peppers are stuffed with fluffy quinoa, seasoned ground turkey, sautéed onions, and a dairy-free “cheese” sauce. 

The quinoa and turkey can cook at the same time on separate burners so this meal only requires about 20-30 minutes of prep time before placing in the oven.

The dairy-free cheese sauce is made with cashews, nutritional yeast, broth, and seasonings. It’s creamy, flavorful, and a delicious replacement for dairy in this dish. If you or the people you’re serving aren’t dairy free, you can replace the sauce with shredded cheese or liquid cheese like queso. 

This meal is colorful, filling, and is sure to impress any crowd. If you have young ones who may not want the bell peppers, the stuffing can easily be removed for them to eat plain. 

This recipe fills 6 peppers making it perfect for meal prep or families!!



  • 6 bell peppers



  • 1lb ground turkey

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/4 tsp salt



  • 1/2 white onion

  • 2 Tbsp minced garlic

  • 2 tsp oil

  • 1/2 tsp cumin

  • 1/2 tsp paprika

  • Pinch of salt



  • 1 cup dry quinoa

  • 2 cups broth

  • 1 Tbsp oil

  • Pinch of salt


“cheese” sauce:

  • 1 cup cashews (unsalted)

  • 3/4 cup nutritional yeast

  • 1/2 cup broth

  • 1/2 tsp cumin

  • 1/4 tsp salt

  1. Preheat oven to 350 degrees. 

  2. Rinse dry quinoa through a quinoa strainer (it must be fine so the quinoa doesn’t pass through)

  3. Add quinoa to large pan with 1 Tbsp oil over medium heat. Stir occasional until dry and slightly sticking to bottom of pan (about 3-5 minutes). 

  4. Chop half a while onion. Add chopped onion, garlic, and sauté seasonings to separate pan with 2 tsp oil over medium heat. Stir occasionally until onions are soft and slightly browned.

  5. When quinoa is finished toasting, add 2 cups of broth, stir, and increase temp to high. Once bubbling, cover with lid and lower to a simmer. Let simmer for 15-20 minutes or until liquid is gone and quinoa can be fluffed with a fork. 

  6. Once onion and garlic mixture is browned, remove from pan and set aside. Add ground turkey and seasonings to the pan over medium heat, stirring occasionally until cooked through. 

  7. While quinoa and turkey are cooking, add “cheese” sauce ingredients to a food processor or high powered blender and blend until smooth. Once mostly blended, let it run on low for a few minutes to fully blend the cashews. 

  8. If the quinoa and turkey are done cooking, remove from heat and set aside. If not, continue to this step until cooked. Hollow out peppers but cutting a circle around the stem and pulling the center out. You can also use a spoon to hollow out the rest if it’s not empty. 

  9. Once quinoa and turkey are cooked, add them to a large bowl with the sautéed onion mixture and 3/4 cup of the cheese sauce. Mix together until combined. 

  10. Line a 9x11 pan (or any baking dish that fits the peppers) with the hollowed out peppers and stuff each one with the turkey and quinoa mixture. Top peppers with the remaining cheese sauce.

  11. Bake in the oven for 20 minutes. Lower temperature to 325 and bake for an additional 15 minutes. (I like a little crunch in my peppers but if you enjoy softer peppers, bake longer.)

  12. Serve hot and enjoy!!


Turkey and Quinoa Stuffed Peppers

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