Description
High Protein Unstuffed Peppers: A Quick, High‑Protein Dish for Busy Days
Ingredients
Scale
- 4 large bell peppers (any color)
- tops cut off and seeds removed
- 1 lb ground turkey (or lean ground chicken)
- 1 cup cooked black beans
- rinsed and drained
- 1 cup cooked quinoa
- 1 cup diced tomatoes (canned or fresh)
- 1 medium onion
- finely diced
- 2 cloves garlic
- minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and freshly ground black pepper
- to taste
- ½ cup shredded cheddar cheese (optional
- for topping)
- Fresh cilantro leaves
- chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a large baking dish with a little olive oil.,In a large skillet over medium heat, add the olive oil and sauté the diced onion until translucent, about 3‑4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.,Add the ground turkey to the skillet, breaking it up with a spoon.
- Cook until browned and no longer pink, roughly 5‑6 minutes.
- Season with chili powder, cumin, smoked paprika, salt, and pepper.,Stir in the cooked black beans, cooked quinoa, and diced tomatoes.
- Mix well and let the mixture simmer for 2‑3 minutes to allow the flavors to meld.,Place the prepared bell peppers upright in the greased baking dish.
- Spoon the turkey‑bean‑quinoa mixture evenly around each pepper, filling the spaces between them.,If using, sprinkle shredded cheddar cheese over the top of the mixture.
- Cover the dish with foil and bake for 25 minutes.,Remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and the cheese is melted and golden.,Remove from the oven and let rest for 5 minutes.
- Garnish with chopped cilantro before serving.
Notes
- Nutrition is approximate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4 servings
Keywords: High Protein Unstuffed Peppers