High Protein Stuffed Bell Peppers

Name: High Protein Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked quinoa; 1 lb lean ground turkey; 1 can (15 oz) black beans, rinsed and drained; 1 cup diced tomatoes; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Vitality Meal Guide

I love making High Protein Stuffed Bell Peppers because they are not only visually appealing but are also packed with nutrition. These vibrant peppers are filled with a delicious mixture of lean ground turkey, quinoa, and spices, making them a satisfying meal any day of the week. It's a dish that comes together quickly, making it perfect for busy weeknights. Plus, they are so versatile; you can customize the filling with your favorite ingredients or whatever you have on hand!

Created by

Rafael

Last updated on 2026-02-02T17:45:03.758Z

I remember the first time I made High Protein Stuffed Bell Peppers for my family. They were pleasantly surprised by the flavors and the fact that they could enjoy something healthy without sacrificing taste. I realized that by using quinoa and lean meat, I could create a filling dish that didn't leave us feeling heavy. One tip is to pre-cook the quinoa to get that fluffy texture just right.

Over the years, I've experimented with various fillings, from black beans and corn to diced veggies, which have all turned out to be hits. Each variation adds a unique twist while keeping this dish nutritious. The key is to cook the filling slightly before stuffing it into the peppers to ensure everything blends perfectly in the oven.

Why You'll Love This Recipe
Packed with protein for a satisfying meal
Customizable filling to suit your taste
Vibrant colors make for an appealing presentation

Choosing the Right Bell Peppers

When selecting bell peppers for this recipe, it's best to choose ones that are firm and shiny with no blemishes. Different colors—red, yellow, green, or orange—each have their own flavor profiles. Red bell peppers tend to be sweeter, while green ones are slightly more bitter. I personally prefer using a mix for added visual appeal and flavor diversity, but feel free to stick with your favorite color!

It's also essential to consider the size of the peppers. Large bell peppers will provide ample room for your filling, while smaller ones can make for fun single-serving options. If you're feeding a larger crowd or want to double the recipe, using mini peppers can be a delightful twist!

Flavoring Your Stuffing

The seasoning in the filling plays a crucial role in elevating the flavor of your stuffed peppers. Cumin and paprika not only add warmth but also bring out the natural flavors of the turkey and beans. For an extra kick, consider adding chili powder or cayenne pepper to suit your spice preference. I often adjust the seasoning after simmering the filling to ensure the flavors are balanced and delightful!

If you're looking for a vegetarian alternative, swap the ground turkey for a mix of mushrooms and lentils or chickpeas. These substitutions offer a hearty texture while keeping the protein content high. Just remember to adjust the cooking time accordingly, as mushrooms will release moisture that can affect the stuffing's consistency.

Storage and Reheating Tips

These stuffed peppers can be made ahead and stored in the refrigerator for up to 3 days. Simply prepare the filling and stuff the peppers, then cover them tightly with plastic wrap or transfer them to an airtight container. This makes them a perfect option for meal prep! When you're ready to enjoy, just pop them in the oven to reheat at 375°F (190°C) for about 20-25 minutes until heated through.

If you're looking to freeze them, I recommend doing so before baking. Wrap each stuffed pepper individually in plastic wrap and place them in a freezer-safe container. They can be stored for up to 3 months. To bake from frozen, increase the cooking time to 45-50 minutes, adding foil for the first 30 minutes to prevent burning.

Ingredients

Ingredients:

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked quinoa
1 lb lean ground turkey
1 can (15 oz) black beans, rinsed and drained
1 cup diced tomatoes
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

You'll also need:

Instructions

Instructions:

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

Cook the Filling

In a large skillet over medium heat, cook the ground turkey until browned. Add in cooked quinoa, black beans, diced tomatoes, cumin, paprika, salt, and pepper. Stir to combine and let simmer for about 5 minutes.

Stuff the Peppers

Spoon the turkey mixture into each bell pepper until filled. If using, sprinkle shredded cheese on top.

Bake

Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes of cooking.

Serve

Once cooked, let cool slightly before serving. Enjoy your delicious and nutritious stuffed peppers!

Pro Tips

Feel free to add in additional spices or veggies to the filling according to your preference!

Serving Suggestions

Once your peppers are out of the oven, they can be served with a dollop of Greek yogurt or sour cream for added creaminess. Fresh cilantro or parsley sprinkled on top not only enhances the visual appeal but also adds a refreshing contrast to the warm spices of the filling. For a complete meal, consider pairing the stuffed peppers with a simple side salad dressed with lemon vinaigrette.

To bring even more variety to your meal, consider serving with a side of brown rice or whole grain bread to soak up any leftover juices. If you have extra filling, you can also serve it as a dip alongside some tortilla chips for a fun appetizer!

Recipe Variations

This recipe is wonderfully versatile! If you're in the mood for something different, try adding cooked corn, spinach, or zucchini to the filling mix for added texture and nutrition. For a Mediterranean twist, substitute feta cheese for the shredded cheese and add kalamata olives and diced cucumbers.

You can also tweak the spices based on your flavor preferences. Including Italian seasoning or using taco seasoning can shift the flavor profile dramatically, giving the dish an entirely new character. Experimenting with spices can result in delightful surprises, so feel free to get creative!

Questions About Recipes

→ Can I use brown rice instead of quinoa?

Yes, brown rice is a great alternative. Just make sure it is cooked before adding it to the mixture.

→ Can I make these in advance?

Absolutely! You can prep the stuffed peppers ahead of time and store them in the refrigerator. Bake them when you're ready to eat.

→ What can I do with leftover filling?

Leftover filling makes a great topping for salads or can be used in tacos!

→ Are these suitable for freezing?

Yes! Stuffed peppers freeze well. Just make sure to wrap them tightly before freezing.