These ground turkey stuffed peppers are loaded with complex carbs, nutrients, and fiber, but most importantly FLAVOR! The savoriness of the ground turkey with the sweet potato and homemade tomato sauce is next level. All of the ingredients cook, simmer, and bake together taking on each other’s flavor profiles. The quinoa addition is a powerful grain that provides anti-inflammatory properties and is a great protein source. As well as sweet potatoes, which are packed with vitamins, nutrients, and immune-boosting properties. This meal will leave you satisfyingly full all while simultaneously nourishing your body with some of nature’s most healing foods.

stuffed peppers. anti-inflammatory, sweet potato, ground turkey, homemade sauce

Benefits of Turkey Sweet Potato Stuffed Peppers with Quinoa

This meal is a healthy and flavorful dish containing a variety of nutrients and vitamins. Ground turkey is a great source of lean protein, meaning it is lower in fat than other types of meat. Sweet potatoes are a good source of vitamin A, which is important for maintaining healthy immune function. They are also a good source of complex carbohydrates, which can provide sustained energy. Quinoa is a type of whole grain that is high in fiber and protein. With all of this combined, this dish is extremely satisfying and nourishing to our bodies.

stuffed peppers, anti-inflammatory, sweet potato

Print Recipe

5 from 1 vote

Turkey Sweet Potato Stuffed Peppers with Quinoa

These ground turkey stuffed peppers are loaded with anti-inflammatory properties, protein, and packed with flavor.

Prep Time30

Cook Time1

Course: Main Course

Servings:

Calories: 450kcal

Equipment

Casserole dish
Large frying pan

Ingredients

For the peppers

1 large sweet potato or 2 medium-sized ones diced
6 bell peppers
1 lb pasture raised ground turkey
2 cups cooked quinoa you will boil 1 cup
1 medium-sized yellow onion diced
2 cloves garlic minced
2 tablespoons olive oil

For the sauce

1 56 oz can of crushed tomatoes or 2 28 oz cans
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon basil
1 tablespoon fresh parsley
salt and pepper to taste

Instructions

Place a large frying pan on the stove and turn to medium heat with olive or avocado oil. While that is heating up peel and dice your sweet potato(s) into bite-sized pieces.
Cover the pan with a lid, and fry sweet potatoes for 5-7 minutes on each side. Remove the potatoes from the pan and set aside.
To your hot pan, add an additional tablespoon of olive or avocado oil, and leave on medium heat. Add your minced garlic and diced onion and let them cook down for a few minutes.
Add your ground turkey, mash it, and cook it down for about 8 minutes.
Add your crushed tomatoes, olive oil, oregano, basil, parsley, and salt and pepper.
Add your cooked quinoa and mix well.
Turn heat to low and let simmer for 20 minutes. Halfway through you can add your sweet potatoes and allow them to simmer for the remaining 10 minutes. Here, all the flavors will cook together creating a wonderful aroma in your kitchen. You can also taste-test it and decide if you would like to add more seasoning to your liking.
While that is simmering, wash your peppers, cut the tops off of them, and gut them, removing the veins and seeds. Cut the stems off the tops and use the tops! See the picture below.

Baking instructions

Preheat oven to 350 degrees F and oil your casserole dish to prevent sticking.
Spoon the mixture into each pepper, filling them as much as it will allow. Place pepper tops back on each pepper.
Place into oven and bake for 60 minutes. This will leave a slight crunch to the pepper. If you want the pepper even softer, bake it for an additional 20 minutes, check frequently to avoid burning.
Once done, garnish with chives or parsley, and enjoy!
You can store any leftovers in an airtight container for up to 4 days in the refrigerator.