free invisible hit counter

High-Protein Stuffed Bell Peppers

by

Total Time: 1 hour
Active Prep Time: 25 minutes
Cook Time: 35 minutes
Intensity Level: Easy

Ingredients

For the Stuffed Peppers:

  • 4 large bell peppers (any color), tops cut off, seeds and membranes removed

  • 1 tablespoon olive oil

  • 1 lb (450g) lean ground turkey (93/7)

  • 1 small yellow onion, finely diced

  • 3 cloves garlic, minced

  • 1 cup cooked quinoa (about 1/3 cup uncooked)

  • 1 (15 oz) can black beans, rinsed and drained

  • 1 (14.5 oz) can diced tomatoes, with juices

  • 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon dried oregano

  • Salt and black pepper to taste

  • 1 cup shredded Mexican blend cheese (or cheddar), divided

  • Fresh cilantro or parsley, chopped (for garnish)

Optional Toppings:

  • Greek yogurt or sour cream

  • Sliced avocado

  • Lime wedges

  • Hot sauce

Equipment

  • 9×13 inch baking dish

  • Large skillet

  • Mixing spoon

  • Sharp knife & cutting board

  • Aluminum foil

Instructions

Step 1: Prepare the Peppers & Quinoa

Preheat your oven to 375°F (190°C). Bring a small pot of water to a boil, add 1/3 cup rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork. While the quinoa cooks, carefully slice the tops off the bell peppers and remove all seeds and white membranes. Place the hollowed peppers upright in the baking dish. If needed, slice a tiny piece off the bottom to help them stand upright.

Step 2: Cook the Filling

In a large skillet over medium-high heat, warm the olive oil. Add the diced onion and sauté for 3-4 minutes until softened. Add the ground turkey, breaking it up with your spoon. Cook for 6-8 minutes until no pink remains. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 more minute until fragrant.

Step 3: Combine & Season

Reduce the heat to medium. To the skillet with the turkey, add the cooked quinoa, drained black beans, and the entire can of diced tomatoes with their juices. Stir well to combine. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and any excess liquid to cook off. The filling should be moist but not watery. Remove from heat and stir in 1/2 cup of the shredded cheese.

Step 4: Stuff & Bake

Evenly divide the filling among the four prepared bell peppers, packing it down lightly. Pour about 1/4 cup of water into the bottom of the baking dish around the peppers (this creates steam to help them cook). Cover the dish tightly with aluminum foil.

Bake for 25 minutes. Then, carefully remove the foil, sprinkle the remaining 1/2 cup of cheese over the top of each pepper. Return to the oven, uncovered, for an additional 10-12 minutes, or until the peppers are tender-crisp and the cheese is bubbly and golden.

Step 5: Serve & Garnish

Let the peppers cool in the dish for 5-10 minutes before serving—they will be very hot! Garnish with fresh cilantro or parsley. Serve with optional toppings like a dollop of Greek yogurt, sliced avocado, a squeeze of lime, or your favorite hot sauce.

Storage & Reheating

  • Refrigerator: Store cooled peppers in an airtight container for up to 4 days.

  • Freezer: Wrap individual cooled peppers in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

  • Reheating: Reheat in the microwave (covered) for 2-3 minutes, or in a 350°F (175°C) oven for 15-20 minutes until heated through.

Nutritional Information (Per 1 Stuffed Pepper)

  • Calories: ~385 kcal

  • Protein: 34g

  • Carbohydrates: 34g

  • Dietary Fiber: 10g

  • Sugars: 8g

  • Fat: 13g

  • Saturated Fat: 5g

  • Cholesterol: 75mg

  • Sodium: ~480mg (varies based on added salt and canned goods)

Leave a Comment