High Protein Stuffed Red Pepper
Elevate your mealtime with this wholesome and delicious High Protein Stuffed Red Pepper recipe! Packed with lean ground turkey, protein-rich quinoa, and a medley of vibrant vegetables like zucchini and cherry tomatoes, these stuffed peppers are a perfect balance of nutritious and flavorful ingredients. Seasoned with aromatic spices such as cumin, paprika, and oregano, and topped with melted mozzarella cheese, this dish combines hearty comfort with a healthy twist. Easy to prepare in under an hour, it’s ideal for busy weeknights yet impressive enough for dinner parties. Serve these baked red peppers warm, garnished with fresh parsley for a pop of color and flavor. Whether you're looking for a protein-rich dinner, gluten-free option, or a creative way to enjoy quinoa and turkey, this recipe will satisfy every craving!
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 500 grams lean ground turkey
- 1 cup cooked quinoa
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 medium, diced zucchini
- 1 cup, halved cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the red bell peppers and remove the seeds and membranes. Rinse and pat them dry. Place them upright in a baking dish.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.
Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it apart with a spoon, until browned and fully cooked.
Stir in the diced zucchini, cherry tomatoes, tomato paste, quinoa, cumin, paprika, oregano, salt, and black pepper. Cook for another 5 minutes to combine flavors.
Pour in the chicken broth and mix well. Simmer for an additional 5 minutes, allowing most of the liquid to evaporate. Remove from heat.
Evenly stuff the turkey-quinoa mixture into the hollowed red bell peppers, pressing down gently to pack the filling.
Drizzle the remaining tablespoon of olive oil over the stuffed peppers. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle shredded mozzarella cheese evenly over the peppers, and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 3884 mg | 169% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 48.5 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4017 mg | 85% | |
*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.
