These flavorful ground turkey stuffed bell peppers are great as a healthy lunch idea!
I always have my lunches planned if I know I won’t have time to cook and I never want to eat unhealthily because I have no option and I’m hungry, this is why I meal prep for the week! These stuffed bell peppers are one of the best healthy lunch ideas if you’re looking for low calorie lunch ideas or healthy lunch options. This lunch is also just 400-500 calories! It’s one of my favorite healthy lunch ideas to make when I’m in a pinch.
Halved bell peppers stuffed with a mixture of lean ground turkey, quinoa, black beans, corn, and diced tomatoes make for an amazingly tasty meal. Bake until peppers are tender and filling is heated through and you have a hit lunch! Adjust ingredients and portion sizes as needed to fit within the desired calorie range. These stuffed bell peppers are nutritious, flavorful, and satisfying!
Stuffed Bell Peppers
Ingredients
- 4 large bell peppers any color, halved and seeds removed
- 1 cup cooked quinoa or brown rice
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup diced tomatoes fresh or canned
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese such as cheddar or Mexican blend
Optional toppings
- Chopped fresh cilantro sliced avocado, Greek yogurt or sour cream
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish large enough to hold the halved bell peppers.
- In a large skillet, heat some olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, ground cumin, chili powder, paprika, salt, and pepper.
- Cook for another 1-2 minutes until fragrant.
- Add the cooked quinoa or brown rice, black beans, corn kernels, and diced tomatoes to the skillet.
- Stir everything together and cook for a few more minutes until heated through.
- Taste and adjust seasoning if needed.
- Arrange the halved bell peppers in the prepared baking dish, cut side up.
- Spoon the quinoa and bean mixture evenly into each pepper half, pressing down gently to pack the filling.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Remove the foil from the baking dish and sprinkle the shredded cheese evenly over the stuffed peppers.
- Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Once done, remove the stuffed bell peppers from the oven and let them cool slightly before serving.
- Serve the stuffed bell peppers hot, garnished with chopped fresh cilantro, sliced avocado, and a dollop of Greek yogurt or sour cream if desired.
Notes
Nutritional Information (approximate, based on specific ingredients and quantities used): Calories: Approximately 450-550 calories per serving (2 stuffed pepper halves) Protein: Approximately 20-25 grams Fat: Approximately 15-20 grams Carbohydrates: Approximately 60-70 grams Fiber: Approximately 12-15 grams
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