Photo of Cat Cora’s turkey, spinach, and feta-stuffed peppers by WW

Cat Cora’s turkey, spinach, and feta-stuffed peppers

SmartPoints® value per serving
Total Time
1 hr 20 min
20 min
55 min
Try this recipe with hallowed-out onion halves, tomatoes or acorn squash. Give the quinoa extra flavor by cooking it with broth instead of water.


Sweet red pepper(s)

4 medium

Olive oil cooking spray

4 spray(s)

Uncooked onion(s)

½ medium, yellow variety, roughly chopped

Garlic clove(s)

2 medium clove(s), minced

Uncooked 99% fat-free ground turkey breast

¾ pound(s)

Fresh cherry tomato(es)

½ cup(s), or grape tomatoes, chopped

Fresh baby spinach

cup(s), chopped

Cooked quinoa

1½ cup(s)

Feta cheese



1 large egg(s)

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Fresh parsley

1 Tbsp, chopped (for garnish)


  1. Preheat oven to 375°F.
  2. Slice tops off peppers and carefully scoop out ribs and seeds with a spoon; set aside. (Trim a thin sliver off bottoms of peppers if they don’t stand upright - being careful not to cut through into the cavity.)
  3. Coat a medium nonstick skillet with cooking spray; set over medium heat. When hot, add onion and garlic; cook, stirring often, until onions are translucent, about 5 minutes.
  4. In a large bowl, combine turkey, tomatoes, spinach, onions and garlic, quinoa, feta, and egg; season with salt and pepper. Divide mixture between peppers; stand upright in a baking pan. Bake, uncovered, until a thermometer inserted in center of a pepper registers 165°F, about 45-50 minutes. Cool 5 minutes; sprinkle with parsley and serve.
  5. Serving Size: 1 stuffed pepper