High-Protein Turkey Stuffed Peppers
A hearty and wholesome meal, these High-Protein Turkey Stuffed Peppers feature vibrant bell peppers generously filled with a savory mixture of lean ground turkey, aromatic vegetables, diced tomatoes, and nutritious grains, all baked to tender perfection. It's a perfectly portioned, satisfying, and complete meal that's both delicious and good for you.
For 4 servings
Preheat your oven to 375°F (190°C). Wash the bell peppers, then carefully slice each pepper in half lengthwise. Remove the stems, seeds, and any white membranes. Place the pepper halves cut-side up in a 9x13 inch baking dish.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the lean ground turkey to the skillet with the onions and garlic. Break up the turkey with a spoon and cook, stirring occasionally, until it is fully browned and no pink remains, about 5-7 minutes. Drain any excess fat.
Stir in the diced tomatoes (undrained), tomato paste, chicken broth, dried oregano, dried basil, smoked paprika, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove the skillet from the heat. Stir in the cooked quinoa or cauliflower rice until well combined. Taste the filling and adjust seasonings if necessary.
Carefully spoon the turkey and grain mixture evenly into each bell pepper half, mounding it slightly.
Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Remove the foil, and if desired, sprinkle the shredded mozzarella cheese over the top of each stuffed pepper. Return to the oven, uncovered, and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh chopped parsley, if using.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer peppers, you can par-boil the bell pepper halves in boiling water for 5 minutes before stuffing and baking. This is especially good for larger, thicker-walled peppers.
- 2The turkey filling can be prepared a day in advance and stored in the refrigerator. Stuff the peppers just before baking.
- 3This recipe doubles easily, making it great for meal prepping. Stuffed peppers reheat well in the microwave or oven.
- 4For a kick, add a pinch of red pepper flakes to the turkey mixture or a dash of hot sauce before serving.
Adapt it for your goals.
Vegetarian Option
Replace ground turkey with crumbled plant-based ground 'meat' or a mixture of cooked lentils and mushrooms for a hearty vegetarian alternative.
Cheese VarietyCheese Variety
Experiment with different cheeses like sharp cheddar, provolone, or a Mexican blend for varying flavor profiles.
Grain AlternativesGrain Alternatives
Instead of quinoa or cauliflower rice, you could use cooked brown rice, farro, or even crumbled cornbread for a different texture and flavor.
Why this is on our healthy list.
High in Lean Protein
Ground turkey provides a significant amount of lean protein, essential for muscle repair, growth, and satiety, helping to keep you full longer.
Rich in Fiber
Bell peppers, quinoa (or cauliflower rice), and tomatoes are excellent sources of dietary fiber, which supports digestive health and helps regulate blood sugar levels.
Packed with Vitamins & Antioxidants
Bell peppers are loaded with Vitamin C, while tomatoes offer lycopene and other antioxidants, contributing to immune support and protecting cells from damage.
Frequently asked questions
Yes, you can freeze cooked stuffed peppers. Allow them to cool completely, then wrap individually in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven from frozen or thawed.
