Colorful, hearty, and packed with nutrients, these Stuffed Bell Peppers make a delicious and balanced meal. They’re loaded with lean protein, veggies, and whole grains.
Ingredients
- 4 large bell peppers (any color, tops cut off & seeds removed)
- 1 cup cooked brown rice or quinoa
- 1 cup lean ground turkey or chicken (optional for protein)
- 1 small onion (diced)
- 1 zucchini (chopped)
- 1 cup spinach (chopped)
- 1 can diced tomatoes (14 oz)
- 1 tsp oregano
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onion until soft. Add ground turkey (if using) and cook until browned.
- Stir in zucchini, spinach, tomatoes, rice/quinoa, and spices. Cook for 5 minutes.
- Stuff the bell peppers with the mixture and place them upright in a baking dish.
- Cover with foil and bake for 30–35 minutes.
- Remove foil and bake another 5 minutes for a slightly roasted top.
Why This Recipe Works
- Bell peppers are rich in vitamin C and antioxidants.
- Quinoa or brown rice provides fiber and sustained energy.
- Veggies + lean protein make it a balanced, filling meal.