Description

These easy stuffed bell peppers are a quick, healthy, and colorful dinner packed with lean protein, veggies, and melty cheese. Ready in about 30 minutes, they’re perfect for busy weeknights and can be customized to fit any diet.

Ingredients

Scale

4 large bell peppers, any color, tops cut off and seeds removed
1 pound lean ground turkey or beef (93% lean recommended)
1 cup cooked rice (brown, white, or cauliflower rice for low-carb)
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained (fire-roasted preferred)
1 cup shredded mozzarella or cheddar cheese, divided
1/2 cup tomato sauce (plain, marinara, or salsa)
1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
Salt and pepper to taste (start with 1/2 teaspoon each)
1 tablespoon olive oil
Optional: 1 cup chopped spinach or kale (fresh or frozen, squeezed dry)
Optional: 1/2 cup black beans or chickpeas, rinsed and drained
Optional: Hot sauce or red pepper flakes
Optional: Fresh parsley or basil for garnish

Instructions

Preheat oven to 375°F (190°C).
Slice tops off bell peppers and remove seeds and membranes. If needed, trim bottoms so peppers stand upright. Arrange in a 9×13-inch baking dish.
Optional: Pre-bake empty peppers for 5-7 minutes for extra tenderness.
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Add ground turkey (or beef/chicken) to skillet. Break up with a spoon and cook 5-6 minutes until no longer pink. Season with salt and pepper.
In a mixing bowl, combine cooked meat, sautéed onions and garlic, cooked rice, drained diced tomatoes, tomato sauce, 1/2 cup shredded cheese, Italian seasoning, and additional salt and pepper. Stir in optional spinach, beans, or hot sauce if using. Taste and adjust seasoning.
Spoon filling into each pepper, packing gently. Top each with remaining shredded cheese.
Pour 1/4 cup water into the bottom of the baking dish. Cover tightly with foil and bake for 20 minutes. Remove foil and bake uncovered for another 7-10 minutes, until cheese is bubbly and peppers are tender.
Let peppers rest 5 minutes before serving. Garnish with fresh parsley or basil if desired.
Optional: For crispier cheese, broil for 1-2 minutes at the end, watching closely.

Notes

For vegetarian or vegan, swap meat for lentils or beans and use plant-based cheese. Use cauliflower rice for low-carb. Pre-baking peppers helps them get tender. Taste and adjust filling seasoning before stuffing. Leftovers keep well and can be frozen. For extra flavor, try adding a dash of Worcestershire or smoked paprika.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320
Sugar: 8
Sodium: 650
Fat: 10
Saturated Fat: 4
Carbohydrates: 32
Fiber: 6
Protein: 24

Keywords: stuffed peppers, healthy dinner, easy stuffed bell peppers, quick dinner, gluten-free, low carb, meal prep, family dinner, turkey stuffed peppers, weeknight meal