Stuffed Peppers…Rootie Foodie Style.

Fellow foodies and readers: I took a brief hiatus to explore the culinary offerings of California and now I’m back with more delicious recipes and experiences to share!

I really love making dinners that will also give me lunch for the next day!  It helps speed things up when I’m one foot out the door!

We I made stuffed peppers recently and they were delicious! This dish is turkey-based but can absolutely be made vegetarian.

stuffed peppers

You’ll need:

  • 1lb. ground Turkey
  • Olive Oil
  • Garlic
  • 1 bag microwaveable Peas
  • 1/2 cup Quinoa, cooked
  • Soy Sauce
  • Brown Sugar
  • Salt/Pepper, to taste
  • 3 Bell Peppers (any color)
  • Shredded Cheese


  1. Preheat oven to 400 degrees F.
  2. In a large skillet, heat some olive oil (about 1 tbs.) and add in a heaping tablespoon of garlic (more or less based on preference).
  3. Add the ground turkey and sauté until brown.
  4. Stir in a few shakes of soy sauce and some sprinklings of brown sugar (These flavors are similar to my Korean Beef).
  5. While the flavors are melding, prepare the bell peppers by cutting around the stem in a circle and then popping out the center stem. Clean out the seeds, carefully with cool water.
  6. Microwave the peas per the directions on bag and then add into skillet.
  7. Add 1/2 of cooked quinoa (per directions on bag).
  8. Finally, add some shredded cheese to the sauté and mix.  (Any kind you like. I had Mozzarella and Cheddar, and used both.)
  9. Scoop the mixture into each of the cleaned peppers and top with additional cheese.
  10. Place stuffed peppers onto a foil-lined sheet sprayed with olive oil (Misto is great here).
  11. Bake at 400 degrees F. for about 20 minutes, checking frequently.

You will likely have leftover stuffing (unless you make more peppers). However, the stuffing makes a great lunch the next day!


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