High Protein Stuffed Baked Bell Peppers
Elevate your weeknight dinner game with these High Protein Stuffed Baked Bell Peppers, a wholesome and flavorful dish that's as nutritious as it is satisfying. Vibrant bell peppers are hollowed out and generously filled with a protein-packed mix of lean ground turkey or chicken, hearty quinoa, fiber-rich black beans, and aromatic spices like cumin and smoked paprika. Finished with optional melted mozzarella and fresh herbs, this comforting dish is baked to perfection, making it a healthy and delicious option for meal prep or family dinners. Ready in under an hour, this gluten-free recipe provides a balanced, nutrient-dense meal that's big on flavor and perfect for those looking to boost their protein intake while enjoying a colorful, delicious dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 pound lean ground turkey or chicken
- 1 cup cooked quinoa
- 1 cup canned black beans
- 1 medium, diced onion
- 2 cloves, minced garlic
- 2 tablespoons tomato paste
- 0.5 cup low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup, shredded Mozzarella cheese (optional)
- 2 tablespoons, chopped parsley or cilantro (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the bell peppers and cut off the tops. Remove the seeds and membranes to create a hollowed center. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
Add the lean ground turkey or chicken to the skillet and cook until browned, breaking it up into small pieces as it cooks, about 6-8 minutes.
Stir in the tomato paste, ground cumin, smoked paprika, salt, and black pepper. Mix well.
Add the cooked quinoa, black beans, and chicken broth to the skillet. Stir everything together and let it simmer for 3-5 minutes, allowing the flavors to meld.
Place the hollowed-out bell peppers upright in a baking dish. Spoon the filling mixture into each bell pepper, packing the mixture down gently.
If using shredded cheese, sprinkle it on top of each stuffed bell pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the bell peppers are tender and the cheese, if used, is melted and bubbly.
Remove from the oven and let the stuffed peppers cool for 5 minutes. Garnish with chopped parsley or cilantro if desired.
Serve warm and enjoy your high-protein stuffed baked bell peppers!
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 37.1 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 946 mg | 73% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4492 mg | 96% | |
*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.
