High Protein Classic Stuffed Bell Peppers
Elevate your dinner game with these **High Protein Classic Stuffed Bell Peppers**, a wholesome, nutrient-packed meal that's as satisfying as it is flavorful. Stuffed with a hearty mixture of lean ground turkey, protein-rich quinoa, black beans, and vibrant spices like chili powder and cumin, these bell peppers strike the perfect balance between healthy and indulgent. A layer of melted cheddar cheese adds a rich, comforting touch, while fresh cilantro brightens every bite. Ideal for meal prep or an impressive family dinner, this recipe delivers big flavor with minimal effort, all in under an hour. Packed with fiber, protein, and bold Southwestern-inspired flavors, these stuffed peppers are perfect for anyone looking to enjoy a nutritious, gluten-free, and delicious weeknight meal.
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Recipe Information
Ingredients
- 4 bell peppers
- 2 tablespoons olive oil
- 1 pound lean ground turkey
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with a small amount of olive oil, about 1 tablespoon total, and place them upright in a baking dish.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 3-4 minutes.
Add the ground turkey to the skillet, breaking it up with a spoon, and cook until it's no longer pink, about 5-7 minutes.
Stir in the cooked quinoa, black beans, diced tomatoes, and tomato paste. Mix well to combine.
Season the mixture with chili powder, cumin, oregano, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, to allow the flavors to blend.
Spoon the turkey and quinoa mixture evenly into the prepared bell peppers. Top each stuffed pepper with shredded cheddar cheese.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish the stuffed peppers with fresh cilantro before serving. Enjoy your high-protein meal!
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 3669 mg | 160% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 41.3 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1272 mg | 98% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5092 mg | 108% | |
*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.
