Turkey and Quinoa Stuffed Jalapeno Poppers


by: Beth McHenry

These healthy jalapeño poppers are perfect for a healthy and filling side dish or crowd pleasing appetizer. No need to wait for a party to serve these up! They reheat well making a great mid-day protein snack!


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serves: 4

8 in Jalapeños, sliced half lengthwise with seeds and membrane removed

1/2 lb 93% Lean ground turkey

1/4 cup cooked red quinoa

3 1/3 tb less fat philadelphia cream cheese

2 green onions, diced (green parts only)

1/4 cup red onion, diced

1 clove garlic, minced

1 1/2 tsp cumin

1/4 tsp smoked paprika

dash of coriander (optional)

salt and pepper to taste

sharp cheddar cheese (optional for melting on top, recommended for entertaining)

Sweet Dipping Sauce:

1/3-1/2 cup Apricot Preserves (I used Bonne Maman brand)

1 tsp dijon mustard

2 tb non fat plain greek yogurt (Oikos Brand is my go-to)

Nutrition Facts
Turkey and Quinoa Stuffed Jalapeno Poppers

Servings Per Recipe: 4

Amount per Serving

Calories: 258

  • Total Fat: 6.4 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 46.2 mg
  • Sodium: 234.1 mg
  • Total Carbs: 36.3 g
  •     Dietary Fiber: 3 g
  •     Sugars: 20.1 g
  • Protein: 17.5 g

how is this calculated?

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1.  Prepare jalapeños and set aside on baking sheet.

2.  Cook quinoa according to package, rinsing first before adding to stove.

3.  While quinoa is cooking add turkey, red onion, and garlic to large skillet and cook until turkey is no longer pink. Drain any excess liquid from skillet and return to stove.

4.  Add cooked quinoa, green onions, cumin, smoked paprika, coriander (optional), salt and pepper and stir to combine.

5.  Remove from stove and add cream cheese stirring to incorporate everything. Mixture should be evenly coated and everything sticking together from the cream cheese addition.

6.  Begin stuffing each jalapeño pressing a nice mound of mixture in each. Top with cheddar cheese if desired.

7.  Bake in preheated 350 oven for 20-25 minutes or until peppers have wrinkled a bit and lightly browned. Remove from oven to cool while making the dipping sauce.

8.  In a small bowl stir together apricot marmalade, dijon mustard and greek yogurt. Serve drizzled over top, in separate little ramekin bowls, or double dip amongst yourselves...enjoy!

Cooks' note:
To keep these on the healthier side, omit the addition of cheddar cheese on top and sparingly use the dipping sauce (high in sugar and carbs). It's a winning dish either way!

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