Go Back
High Protein Stuffed Peppers

High Protein Stuffed Peppers Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 444
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers, any color
  • 1 lb ground turkey (93% lean)
  • 1 cup cooked quinoa
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup shredded Mexican blend cheese
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil, plus more for brushing

Method
 

  1. Preheat oven to 400°F (200°C). Halve the peppers, remove seeds and ribs, brush cut sides with oil, and bake cut side down for 10 minutes.
  2. Sauté onion in 1 tbsp oil for 4 minutes, add garlic for 30 seconds, then brown the turkey. Stir in tomato paste, chili powder, cumin, salt, pepper, quinoa, and beans. Cook 2 minutes, then fold in 1/2 cup cheese off heat.
  3. Flip peppers cut side up. Divide the filling among them and top with the remaining 1/2 cup cheese.
  4. Bake at 400°F for 15 minutes, then broil on high for 1 to 2 minutes until the cheese is bubbly and golden. Serve hot.

Notes

If using a pre-cooked quinoa pouch, the prep time stays the same. For make-ahead stuffed peppers, assemble and refrigerate for up to 24 hours before baking. Add 5 minutes to the bake time if they go into the oven cold from the fridge.