Preview
Stuffed Bell Peppers
10 min
Prep Time40 min
Cook Time50 min
Total TimeThese stuffed bell peppers are filled with ground turkey, black beans and brown rice, then topped with cheese and baked to perfection. A classic comfort dish that's healthy and easy to make, and leftovers are great for meal prep too.
Ingredients (3 servings)
MetricImperial
3 bell peppers
500g ground turkey
400g canned diced tomato
190g cooked brown rice
120g baby spinach
1 small onion
2 cloves garlic
1 tsp smoked paprika
1/2 tsp chili
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
3 tbsp shredded cheese
1 tbsp chopped fresh cilantro
1 tsp olive oil
- Preheat oven to 180°C / 350°F.
- Slice bell peppers in half lengthwise and remove seeds.
- Transfer bell peppers to a baking dish. Cover the baking dish with foil and pre-cook the bell peppers by baking them for 15 minutes while you make the stuffing.
- Mince garlic and finely dice onion.
- Heat up oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté until fragrant, about one minute.
- Add ground turkey and cook until it is brown, breaking it up with a spatula as you're cooking.
- Add canned tomato, smoked paprika, chilli, cumin, salt and pepper. Give everything a good stir, cover and let simmer on low heat for 5 minutes.
- Stir in cooked brown rice and baby spinach and continue cooking until spinach is wilted.
- Remove bell peppers from the oven and fill each one with stuffing and top with a sprinkle of shredded cheese. Return them to the oven and bake for 15 more minutes uncovered.
- Top with chopped fresh cilantro and serve. Enjoy!
Notes
- Use a mixture of red, green, yellow and orange bell peppers for some pretty colors!
- Feel free to replace turkey with ground beef, chicken or even firm tofu.
- For an extra protein boost, try swapping brown rice for quinoa.
- Omit cheese to make this dish dairy-free.
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