High Protein Mediterranean Stuffed Bell Peppers
Elevate your dinner routine with these hearty and flavorful High Protein Mediterranean Stuffed Bell Peppers, a perfect balance of taste and nutrition. Packed with lean ground turkey, protein-rich chickpeas, and nutty quinoa, these vibrant bell peppers are brimming with Mediterranean flair, thanks to fresh spinach, tangy feta cheese, and a touch of garlic. The filling is seasoned to perfection with red pepper flakes, tomato paste, and a sprinkling of parsley, making each bite irresistibly savory. Baked until tender and just slightly caramelized, these stuffed peppers are a wholesome, gluten-free delight ideal for busy weeknights or weekend meal prep. Rich in nutrients and Mediterranean-inspired ingredients, this dish is a satisfying, protein-packed meal the whole family will adore!
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Recipe Information
Ingredients
- 4 large Bell peppers
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 1 pound Lean ground turkey
- 1 15-ounce can, drained and rinsed Canned chickpeas
- 1.5 cups Cooked quinoa
- 2 tablespoons Tomato paste
- 1 14.5-ounce can Diced tomatoes
- 2 cups, chopped Fresh spinach
- 0.5 cup, crumbled Feta cheese
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup, chopped Fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Stir in the chickpeas, cooked quinoa, tomato paste, diced tomatoes, and chopped spinach. Cook until the spinach is wilted, about 3-4 minutes.
Remove the skillet from heat and stir in the crumbled feta cheese, red pepper flakes, salt, and black pepper.
Stuff each bell pepper with the turkey mixture, pressing down gently to fit as much filling as possible.
Place the stuffed peppers in a baking dish. Cover loosely with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly browned.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 5512 mg | 240% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 56.2 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 969 mg | 75% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5196 mg | 111% | |
*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.
