These healthy stuffed bell peppers are packed with protein, veggies, and bold flavor. Easy to make, meal-prep friendly, and perfect for a healthy weeknight dinner.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Family-friendly and kid-approved
- Budget-friendly ingredients
- High-protein and nutritious
- Perfect for meal prep and leftovers
Ingredients
For the Stuffed Peppers
- 4 large bell peppers (any color), halved and seeded
- 1 lb lean ground turkey (or ground beef)
- 1 cup cooked brown rice or quinoa
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Topping
- ½ cup shredded mozzarella or cheddar cheese
- Fresh parsley or basil, chopped
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Slice bell peppers in half and remove seeds and membranes. Place cut-side up in the baking dish.
- Heat a skillet over medium heat and cook the ground turkey until browned.
- Add onion and garlic; sauté for 2–3 minutes until fragrant.
- Stir in cooked rice (or quinoa), tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 3–5 minutes.
- Spoon the filling evenly into each bell pepper half.
- Cover loosely with foil and bake for 30 minutes.
- Remove foil, add cheese if using, and bake uncovered for 10 more minutes until peppers are tender and cheese is melted.
- Garnish with fresh herbs and serve warm.
Equipment
- Large baking dish
- Skillet or sauté pan
- Cutting board
- Sharp knife
- Spoon or spatula
Tips & Variations
- Low-carb option: Swap rice for cauliflower rice.
- Vegetarian version: Use lentils, chickpeas, or black beans instead of meat.
- Cheese swap: Mozzarella, Monterey Jack, or feta all work well.
- Extra veggies: Add zucchini, mushrooms, or spinach to the filling.
- Storage: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in the oven at 350°F or microwave until warmed through.
Serving Suggestions
- Serve with a simple green salad
- Pair with roasted vegetables or garlic bread
- Add a dollop of Greek yogurt or drizzle of tahini sauce
- Enjoy as-is for a complete, balanced meal
Nutrition Facts (Approximate per Serving)
- Calories: 390
- Protein: 32g
- Carbohydrates: 28g
- Fat: 16g
Conclusion
These Healthy Stuffed Bell Peppers are proof that nutritious meals can still be hearty and delicious. Whether you’re cooking for your family, prepping meals for the week, or just craving a healthy comfort dish, this recipe is a reliable go-to. Save it, print it, and make it part of your weekly rotation.
FAQ – Healthy Stuffed Bell Peppers
Can I freeze stuffed bell peppers?
Yes, fully cooked stuffed peppers can be frozen for up to 2 months in airtight containers.
How do I make this recipe ahead of time?
Prepare the filling and stuff the peppers up to 24 hours in advance. Store covered in the refrigerator and bake when ready.
Can I use a different protein?
Absolutely. Ground beef, chicken, or plant-based meat alternatives work well.
Do I need to pre-cook the peppers?
No, baking them covered allows the peppers to soften perfectly without pre-cooking.
What’s the best cheese to use?
Mozzarella for mild flavor, cheddar for sharpness, or skip cheese for dairy-free.