This recipe is one of my holiday go-tos, and let me tell you—she never disappoints. Think juicy bell peppers, stuffed generously with cozy ground turkey and fluffy quinoa, all wrapped up with cranberries, herbs, and just a hint of cinnamon warmth. It’s like your favorite stuffing met a winter wonderland and turned into dinner. Whether you’re hosting a festive dinner or just want something colorful and comforting on a chilly weeknight, these stuffed peppers add just enough sparkle to make it feel special.
Why You’ll Love This Recipe
These holiday stuffed peppers are my way of taking traditional stuffing vibes and giving them a modern, colorful twist. Bonus: they also pack in lean protein and a pop of festive flavor without the heaviness.
- Holiday flair from cranberries, herbs, and a warm cinnamon note
- Health-conscious with lean ground turkey and protein-packed quinoa
- Make-ahead friendly—perfect for busy holiday schedules
- Festive presentation with colorful bell peppers
- Kid-approved and cozy enough to be comfort food
Ingredients Breakdown
Essentials
- 4 large bell peppers (red, orange, or yellow), tops trimmed and seeds removed
- 1/2 cup quinoa, rinsed
- 1 cup low-sodium chicken or turkey broth
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1/2 cup finely chopped celery (optional, but adds great texture)
- 1 pound lean ground turkey (93%)
- 1/2 cup dried cranberries or chopped fresh cranberries
- 1/4 cup chopped fresh parsley
- 1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon (optional but so festive)
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella or grated Parmesan cheese
- 1/4 cup chopped toasted pecans or walnuts (optional, for crunch)
Pro Tips
- Use tri-color quinoa for extra color pop
- No fresh sage? Use poultry seasoning in a pinch
- For a dairy-free version, skip the cheese or use a plant-based alternative
- If using fresh cranberries, dice them small so they’re not too tart
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Brush peppers lightly with olive oil and place cut-side down on a sheet pan. Roast for 12–15 minutes until slightly softened. Set aside.
- In a medium pot, bring the broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion and celery (if using) for 4–5 minutes. Add garlic and cook for 1 more minute.
- Add ground turkey to the skillet. Break it up with a spoon and cook until no pink remains—about 5–7 minutes. Season with salt and pepper.
- Stir in cooked quinoa, cranberries, parsley, sage, thyme, and cinnamon. Taste and adjust seasoning. Fold in nuts if using.
- Spoon the filling into the roasted peppers, gently packing and mounding them slightly.
- Place stuffed peppers upright in a baking dish. Cover with foil and bake for 25–30 minutes until heated through.
- Remove foil, top each pepper with cheese, and bake uncovered for 5–8 more minutes until melted and slightly browned. Broil briefly if desired.
- Let rest for a few minutes before serving. Garnish with extra parsley or drizzle with cranberry-orange glaze if you’d like a little wow.
Chef’s Tips and Tricks
- Roasting the peppers ahead makes them easier to stuff and adds depth of flavor
- Don’t overcook the quinoa—it should be fluffy, not mushy
- Carefully taste-test the filling before stuffing to adjust seasoning
- To toast nuts quickly, heat them in a dry skillet over medium for 2–3 minutes
Recipe Variations and Serving Suggestions
- Swap quinoa for wild rice, couscous, or even cauliflower rice for low-carb
- Add chopped apple or a touch of orange zest for extra holiday flavor
- Make mini versions using smaller peppers or halved bell peppers for a party platter
- Serve with mashed sweet potatoes or a crisp winter salad with citrus dressing
- Top with a cranberry-orange glaze before serving for presentation points
FAQs
Can I make these in advance?
Yes! You can prep and stuff the peppers, then refrigerate for up to 24 hours. Just increase the bake time by about 5–10 minutes when ready to cook.
Can I freeze these stuffed peppers?
Absolutely. Freeze them unbaked in an airtight container for up to 2 months. Thaw in the fridge overnight and bake as directed.
What other proteins can I use?
These work beautifully with ground chicken or even a plant-based meat alternative if you want to keep it vegetarian.
Recipe Card
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 4 large bell peppers, assorted colors
- 1/2 cup quinoa, rinsed
- 1 cup low-sodium broth
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 1/2 cup celery, finely chopped (optional)
- 1 pound ground turkey
- 1/2 cup dried cranberries, chopped
- 1/4 cup fresh parsley
- 1 teaspoon fresh sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon (optional)
- Salt + pepper to taste
- 1/2 cup shredded mozzarella or Parmesan
- 1/4 cup chopped toasted nuts (optional)
Instructions:
- Preheat oven to 375°F and roast peppers cut-side down for 15 minutes.
- Cook quinoa in broth until fluffy, about 15 minutes.
- Sauté onion, celery, and garlic in olive oil.
- Add ground turkey and cook through.
- Mix in quinoa, cranberries, herbs, cinnamon, and nuts.
- Stuff peppers, cover with foil, and bake 25–30 minutes.
- Top with cheese and bake uncovered for 5–8 minutes.
Nutrition: ~300–350 calories per pepper (depending on cheese/nuts)
Did you make these festive stuffed peppers? I’d love to see! Tag me @thekitchensaid on Instagram, leave a comment below, or share this recipe with someone who could use a little holiday magic at dinnertime!
