High Protein Unstuffed Peppers (Print Version)
A hearty, high protein twist on stuffed peppers with lean meat, fresh veggies, and spices.
# Ingredients:
→ Main Filling
01 -
1 lb (450 g) ground turkey or lean ground beef
02 -
1 cup cooked brown rice or quinoa
03 -
1 green bell pepper, diced
04 -
1 red bell pepper, diced
05 -
1 small onion, diced
06 -
2 cloves garlic, minced
07 -
1 can (14.5 oz) diced tomatoes, drained
08 -
1 cup black beans, drained and rinsed
09 -
1 cup corn (fresh, frozen, or canned)
→ Spice Mix
10 -
1 tsp chili powder
11 -
1 tsp cumin
12 -
1 tsp paprika
13 -
1/2 tsp salt
14 -
1/4 tsp black pepper
→ Topping
15 -
1 cup shredded cheese (cheddar or a blend)
16 -
Fresh parsley or cilantro, for garnish
# Steps:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large skillet over medium-high heat, cook the ground turkey or beef until browned, breaking apart with a spoon. Drain excess fat if needed.
03 -
Add diced onion and minced garlic. Sauté for 3–4 minutes until translucent.
04 -
Stir in diced bell peppers and cook for an additional 5 minutes until softened.
05 -
Add cooked brown rice or quinoa, drained diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and black pepper. Mix well and cook for another 2–3 minutes.
06 -
Transfer the mixture into a baking dish or oven-safe skillet, spreading it evenly.
07 -
Sprinkle shredded cheese over the top.
08 -
Bake for 20–25 minutes, or until cheese is melted and bubbly.
09 -
Garnish with fresh parsley or cilantro before serving.
# Notes:
01 -
Substitute quinoa for brown rice for a gluten-free option.
02 -
Swap ground turkey for chicken, pork, or a plant-based meat alternative if desired.
03 -
Great for meal prep: store leftovers in the fridge for up to 3 days or freeze for up to 3 months.