Healthy stuffed bell peppers made with lean protein, rice, and melted cheese.
This easy dinner recipe is perfect for busy weeknights, meal prep, or family meals.
High-protein, budget-friendly, and customizable for your diet goals.
Why You’ll Love This Recipe
- Quick & easy to prepare with simple steps
- Family-friendly and loved by both kids and adults
- Budget-friendly using everyday ingredients
- Customizable with different proteins, grains, or cheeses
Ingredients
For the Stuffed Peppers
- 4 large bell peppers (any color)
- 1 lb lean ground turkey (or lean ground chicken)
- 1 cup cooked brown rice or quinoa
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes, drained
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
For Topping
- ¾ cup shredded mozzarella or low-fat cheddar cheese
- Fresh parsley, chopped (optional)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds and membranes. Set aside.
- Heat olive oil in a skillet over medium heat. Sauté onion for 2–3 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground turkey, breaking it up, and cook until no longer pink.
- Stir in cooked rice (or quinoa), diced tomatoes, paprika, Italian seasoning, salt, and pepper.
- Remove from heat and spoon the mixture evenly into the bell peppers.
- Arrange peppers upright in a baking dish and cover loosely with foil.
- Bake for 30 minutes, then remove foil, add cheese on top, and bake uncovered for 10 minutes until cheese is melted.
- Garnish with fresh parsley and serve warm.
Equipment
- Large skillet
- Cutting board
- Sharp knife
- Baking dish
- Spoon or spatula
Tips & Variations
- Protein swap: Use lean beef, ground chicken, or plant-based crumbles.
- Low-carb option: Replace rice with cauliflower rice.
- Cheese-free: Skip cheese or use dairy-free alternatives.
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge.
- Reheating: Reheat in the oven at 350°F or microwave until warm.
- Avoid soggy peppers: Don’t overbake during the first covered bake.
Serving Suggestions
- Serve with a simple green salad or roasted vegetables.
- Pair with garlic yogurt sauce or light marinara on the side.
- Present on a white plate with fresh herbs for a clean, modern look.
Nutrition Facts
(Per serving – approximate)
- Calories: 320 kcal
- Protein: 32g
- Carbohydrates: 24g
- Fat: 10g
Conclusion
These Stuffed Bell Peppers (Lean Protein) are the perfect balance of healthy and comforting. Whether you’re meal prepping, feeding your family, or sticking to clean eating goals, this recipe delivers every time. Save it, print it, and share it with anyone who loves easy, nutritious meals.
FAQ Section
Can I freeze stuffed bell peppers?
Yes, let them cool completely, wrap individually, and freeze for up to 3 months.
How do I make this recipe ahead of time?
Prepare and stuff the peppers, cover, and refrigerate for up to 24 hours before baking.
Can I use a different cheese?
Absolutely. Cheddar, Monterey Jack, or feta all work well.
Are stuffed bell peppers healthy?
Yes, they’re high in protein, rich in vegetables, and easily adaptable for low-carb or gluten-free diets.
Do I need to pre-cook the peppers?
No, baking them covered first ensures they soften perfectly without pre-boiling.