# Quinoa-Stuffed Peppers

**By Merve Tığlı** · 2026-07-06

Roasted peppers filled with quinoa, turkey, and pumpkin seeds, topped with parmesan and served with a garlicky avocado sauce.

**Makes 4 servings**

### Nutrition (per serving, estimated)

-   Energy: 366 kcal
-   Protein: 15 g
-   Fat: 17 g
-   Carbohydrate: 30 g
-   Fibre: 10 g

_Estimated values._

### Ingredients

-   1 cup quinoa
-   2 large red peppers
-   2 large green peppers
-   2 cabbage leaves
-   1 tbsp extra virgin olive oil
-   1 dessertspoon red pepper flakes
-   1 clove garlic
-   ½ bottle plain soda water
-   ¼ cup grated parmesan
-   1 avocado
-   Juice of ½ lemon
-   2–3 cloves garlic
-   Fresh parsley
-   30 g turkey meat
-   ¼ cup pumpkin seeds

### Method

Boil the quinoa in a pot over medium heat for about 10 minutes. Take it off the heat, let it cool for 10 minutes, and fluff it with a fork. For the peppers, drizzle a little olive oil into a sauté pan over medium heat; add the red pepper flakes, black pepper, and garlic, and cook, stirring with a wooden spoon, for 5–7 minutes. Add the soda water and sauté the peppers in the mixture. In a separate bowl, mix the turkey, quinoa, pumpkin seeds, and cabbage well; season with salt and pepper if you like. Fill the peppers with the mixture and arrange them on a baking tray. Sprinkle parmesan over the peppers and bake for about 15 minutes. While the peppers bake, make the avocado sauce: halve the avocado, remove the pit, scoop out the flesh, and mash it with a fork. Add 1 dessertspoon of olive oil to a small pan. Peel and finely chop the garlic and add it to the pan. Once the garlic is lightly cooked, add the avocado. Stir the avocado with a wooden fork and sprinkle in the spices you like. Sauté for 2–3 minutes, then transfer to a plate and add the juice of ½ lemon. Plate the roasted peppers and serve with the avocado sauce. Enjoy!

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> Source: [nFit Diet & Nutrition](https://shop.nfitdiet.com/blogs/nfit-recipes/quinoa-stuffed-peppers)