Stuffed Bell Peppers
These flavorful ground turkey stuffed bell peppers are great as a healthy lunch idea!
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