The Kitchen Diva's Energy-Boosting Stuffed Bell Peppers

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“A friend made these, and I had to have the recipe because it was so delicious. Recipe courtesy of”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
  3. Remove the white pithy ribs near stern and down length of inside.
  4. Place the peppers in a shallow 13x9 inch baking dish.
  5. Drizzle the peppers with 1 tablespoon of the oil.
  6. Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
  7. Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
  8. Add the onion, garlic, salt, black pepper, chili powder, and cumin and cook until all vegetables are softened, about 3 minutes.
  9. Add the sausage to the skillet.
  10. Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes.
  11. Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.
  12. Remove the skillet from the heat and stir in the cooked brown rice and quinoa.
  13. Carefully fill the pepper halves with the turkey mixture.
  14. Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
  15. Remove foil, and sprinkle the cheese over the top of the peppers.
  16. Return to oven and bake, uncovered, until cheese is melted, about 7 to 10 minutes.
  17. Top the peppers with a heaping tablespoon of the yogurt.
  18. Place slices of the avocado on top of each pepper.
  19. Sprinkle with the basil.
  20. Serve immediately.

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