Classic Stuffed Bell Peppers
These Classic Stuffed Bell Peppers offer a wholesome, high-protein meal, featuring tender bell peppers generously filled with a savory mixture of lean ground turkey (or quinoa), aromatic vegetables, and rich tomato sauce, baked to perfection.
For 4 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Wash bell peppers, then carefully cut them in half lengthwise. Remove the seeds and membranes. Place the pepper halves cut-side up in the prepared baking dish.
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
Add ground turkey (or cooked quinoa) to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 8-10 minutes. If using quinoa, simply heat through with the aromatics. Drain any excess fat.
Stir in the tomato sauce, cooked rice, dried Italian herbs, salt, and black pepper. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
Evenly divide the filling mixture among the bell pepper halves in the baking dish. If desired, sprinkle shredded cheese over the top of each stuffed pepper.
Pour about 1/4 cup of water or vegetable broth into the bottom of the baking dish (this helps steam the peppers and keeps them tender).
Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through and bubbly. If using cheese, bake until melted and lightly golden.
Carefully remove from the oven. Garnish with fresh chopped parsley before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For firmer peppers, you can par-bake the empty pepper halves for 10-15 minutes before stuffing them. This ensures they are tender but still hold their shape well.
- 2To make this dish truly meal-prep friendly, cook the filling completely ahead of time and store it in the refrigerator. On cooking day, simply stuff the peppers and bake.
- 3Don't overcrowd the baking dish; ensure there's a little space between each pepper half for even cooking and browning.
- 4If you prefer a richer sauce, use crushed tomatoes instead of plain tomato sauce, or add a tablespoon of tomato paste to the filling.
Adapt it for your goals.
Vegetarian/Vegan
Replace ground turkey with black beans, lentils, or a mixture of cooked quinoa and mushrooms for a hearty plant-based option. Ensure your tomato sauce is vegan.
Cheese & ToppingCheese & Topping
Experiment with different cheeses like mozzarella, provolone, or feta. For a crunchy topping, mix breadcrumbs with Parmesan and olive oil, then sprinkle over the peppers before baking.
Spice LevelSpice Level
Add a pinch of red pepper flakes to the filling for a subtle kick, or incorporate diced jalapeños for more heat.
Why this is on our healthy list.
Rich in Vitamins & Antioxidants
Bell peppers are an excellent source of Vitamin C and other antioxidants, which support immune function and protect cells from damage.
High in Lean Protein
Using lean ground turkey provides a significant amount of high-quality protein, essential for muscle repair, satiety, and overall body function.
Good Source of Fiber
With bell peppers, onions, and optional quinoa or rice, this dish offers dietary fiber, aiding digestion and promoting gut health.
Frequently asked questions
Yes, you can assemble the stuffed peppers completely and store them covered in the refrigerator for up to 24 hours before baking. You might need to add an extra 5-10 minutes to the baking time if baking from cold.
