Quinoa, Millet and Ground Turkey Stuffed Peppers

By Shannon February 13, 2014 Entrees

Stuffed peppers are one of those comfort foods that remind you of home.  At least they do for me.  They are so easy to make and can be prepared ahead of time and cooked when you get home from work.  The recipe I developed below contains both millet and quinoa, so you are getting whole grain nutrients in lieu of starchy rice.  Both of these grains add a unique flavor, and coupled with the ground turkey, you end up with a savory and sweet complete meal.


Quinoa, Millet and Ground Turkey Stuffed Peppers

© 2014 livingfreewithallergiesandee.com


Serves 4



1 pound ground turkey

1/2 cup leek, chopped

2 large cloves of garlic

1 cup quinoa, cooked

1 cup millet, cooked

salt and pepper to taste

4 large green bell peppers



1. Preheat oven to 350°.  Grease baking sheet large enough for all four peppers.

2. Prepare quinoa and millet according to package directions.

3. Place ground turkey in medium skillet pan and cook on medium low for two minutes using a wooden spatula.

4.  In the meantime, chop the leek and garlic.

5. Add the leek to the ground turkey, stirring it into the raw meat.   This helps to infuse the flavor of the leek into the meat.  Brown for two minutes, then add the garlic, stirring to combine.  While stirring the turkey, use the spatula to break up any big pieces. Cook the turkey until no longer pink. Remove from heat and let slightly cool.

6.  Wash the peppers and cut the tops off, about 1/4″ from the top.  Remove the seeds and ribs.

7. In a large mixing bowl, combine the turkey, quinoa and millet until well combined.  Season with salt and pepper to taste.

8. Spoon the mixture into the peppers, placing the tops back on when full.

9. Bake peppers for 20 minutes.

Allergy Free Quinoa, Millet and Ground Turkey Stuffed Peppers

Stuffed Peppers before baking


© 2014 livingfreewithallergiesandee.com

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