Stuffed Bell Peppers

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Stuffed Bell Peppers AI-generated image
40 minTotal time
EasyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Ground turkey An equal amount of ground chicken
  • Cooked quinoa An equal amount of cooked rice
  • Shredded cheese An equal amount of shredded Monterey Jack

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein27 g
Carbohydrates27 g
Fat14 g

Fiber 5 g · Sugar 8 g · Sodium 550 mg

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Delicious dinner option filled with a mix of ground turkey, quinoa, and veggies, topped with melted cheese.

Steps

  1. Preheat oven to 375°F (190°C).
  2. Cut the top off the bell pepper and remove seeds.
  3. In a bowl, mix ground turkey, quinoa, tomatoes, onion, salt, and pepper.
  4. Stuff the bell pepper with the mixture.
  5. Place the stuffed pepper in a baking dish and bake for 25-30 minutes.
  6. Sprinkle shredded cheese on top and bake for an additional 5 minutes until melted.
  7. Serve hot and enjoy!

Tips for Stuffed Bell Peppers

  • A pepper that stands upright in the baking dish is less likely to spill; trim only a little from the base if needed.
  • The filling should look moist but not soupy. Excess liquid can make the pepper watery and the filling loose.
  • A shallow baking dish that holds the pepper snugly helps keep it upright during cooking.

Drink pairing

A crisp, dry rosé
Its fresh acidity complements the savory turkey, vegetables, and melted cheese without overwhelming the pepper.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the pepper is tender?
It should yield easily when pierced with a fork while still holding its shape.

Can I prepare the filling ahead?
Yes. Mix it ahead and keep it covered in the refrigerator; use within a day, then fill and bake when ready.

Why is my filling watery?
Diced tomatoes can release liquid as they cook. Drain off excess tomato liquid before mixing, and avoid packing the filling too tightly.
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