Stuffed bell peppers

By Natasha Turner
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  • Coconut oil cooking spray
  • 1 tablespoon coconut oil
  • 1 large onion
  • 4 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • Black pepper, to taste
  • 1 cup cooked quinoa
  • 2 large zucchini, diced
  • 3 tablespoons tomato paste
  • 6 large bell peppers
  • 1/2 cup goat milk mozzarella, grated
  • Fresh parsley, chopped


  1. Preheat oven to 350F. 
  2. Lightly grease a baking dish (large enough to hold 6 stuffed peppers) with cooking spray and set aside. 
  3. Bring a large pot of water to a boil. Meanwhile, in a large skillet, heat the coconut oil over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes, until softened. Add the turkey, oregano, turmeric, salt and pepper, and cook until the turkey is browned. As the turkey finishes cooking, add the quinoa and zucchini. Continue cooking until the zucchini is tender-crisp. 
  4. Remove the pan from the heat, drain the juices, and stir in the tomato paste. 
  5. Place the bell peppers upright in the baking dish and spoon the turkey mixture into each pepper. Bake for 25 minutes. 
  6. Top with the cheese for the last few minutes of cooking time. Serve warm, sprinkled with chopped parsley.

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