Katie Austin



I made these for my family and they were SUCH a hit! They serve 4, so when I made these for my fam, each person got 3 mini boats. They fill you up more than you would expect! They are healthy, DELICIOUS, and also perfect to meal prep!

Here’s what you need:

3 Peppers (green/red)

1/2 Cup cheese

1 Cup dry quinoa

12 Oz ground turkey (or just around 2/3 of a package) 

1/2 red onion

1/2 can fat free refried beans OR black beans

1 cup mushrooms, uncooked

2 teaspoon taco seasoning 

Olive oil, salt, pepper

Optional: green onions and avocado



Set oven to 375.

 Boil quinoa as directed on package. Usually 2 cups water to the 1 cup quinoa. 

 Cut each pepper into 4 slices and take out the seeds. 

 Lather each pepper piece with a sprinkle/spray of olive oil.

Place on cookie sheet or glass pan, and place in oven for 8-10 min.

Meanwhile, dice red onions and mushrooms. 

Put a pan on the stove, heat to medium, and sprinkle pan with olive oil.

First place ground turkey in the pan, and cook for 2 minutes. Then add in the onions and mushrooms.

When adding the taco seasoning, it’s best to do so with just a little bit of water, so the taco seasoning spread evenly.

As you sauté the ground turkey mix, keep an eye on quinoa.  

Once peppers have baked for about 8-10 minutes, take them out of the oven.

The ground turkey mix, and quinoa should be ready about now as well! If not, wait a few minutes until they are.

Take the peppers, and start to stuff them with all other ingredients! 

First, I took a spoon into the beans can, and spread them on the bottom of the peppers. Then a little quinoa, a thin layer of cheese, then the ground turkey mix. Layer how you want, just make sure you add cheese on the top to make sure it ties together well!  

Put peppers back in the oven for 5-7 minutes or until ready!

Top with green onions, avocado, and for me SRIRACHA! 

See below for picture step by steps. (pictures always help me when I follow recipes online!)