Guilt Free Stuffed Bell Peppers

Nutriscore Rating: 80/100

Elevate your weeknight dinners with these Guilt Free Stuffed Bell Peppers—a wholesome and satisfying meal that doesn't compromise on flavor! These vibrant bell peppers are filled to the brim with a savory mix of lean ground turkey or chicken, protein-packed quinoa or hearty brown rice, and a medley of tomatoes, onions, and aromatic Italian spices. Brushed with olive oil and optionally topped with melty low-fat mozzarella, they bake to tender perfection in just 35 minutes. Perfect for a healthy family dinner, these stuffed peppers strike the ideal balance between nourishing and delicious while staying low in calories. Garnish with fresh parsley or cilantro for a burst of freshness, and enjoy a dish that's as beautiful as it is nutritious. Whether you're meal-prepping or serving them fresh, these gluten-free and guilt-free delights are sure to become a household favorite!

Recipe Information

• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 4 whole Bell peppers (any color)
• 2 tablespoons Olive oil
• 1 pound Ground turkey or chicken (lean)
• 1 cup Cooked quinoa or brown rice
• 1 small Onion, finely diced
• 2 cloves Garlic, minced
• 1 cup Diced tomatoes (canned or fresh)
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Low-fat shredded mozzarella cheese (optional)
• 2 tablespoons Fresh parsley or cilantro, chopped (for garnish, optional)

📝 Instructions

10 steps

1. Preheat your oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers aside and keep the tops for later as decorative lids if desired.

3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook for 2-3 minutes until fragrant and softened.

4. Add the ground turkey or chicken to the skillet. Break it apart with a spoon and cook until browned, about 6-7 minutes.

5. Stir in the cooked quinoa or brown rice, diced tomatoes, Italian seasoning, salt, and black pepper. Mix well and let it cook for another 2 minutes to combine flavors. Taste the mixture and adjust the seasoning if needed. Remove from heat.

6. Brush the outside of the bell peppers with the remaining tablespoon of olive oil. Place them upright in a baking dish.

7. Generously fill each bell pepper with the turkey and quinoa mixture, pressing down gently to pack it in.

8. If using mozzarella cheese, sprinkle a small amount over the top of the filling.

9. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly (if added).

10. Remove the stuffed peppers from the oven and let them cool for 5 minutes. Garnish with fresh parsley or cilantro, if desired, and serve warm.

Nutrition Facts

1 serving (380.1g)

Calories		402
% Daily Value*
Total Fat		19.8 g	25%
	Saturated Fat	4.9 g	25%
	Polyunsaturated Fat	0.0 g
Cholesterol		98 mg	33%
Sodium		442 mg	19%
Total Carbohydrate		23.2 g	8%
	Dietary Fiber	4.9 g	18%
	Total Sugars	8.7 g
Protein		33.5 g	67%
Vitamin D		0.1 mcg	0%
Calcium		155 mg	12%
Iron		3.0 mg	17%
Potassium		795 mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 717 cal (44.1%%)

Protein: 537 cal (33.1%%)

Carbs: 370 cal (22.8%%)