High Protein Stuffed Peppers (Print Version)

Bell peppers stuffed with seasoned turkey, brown rice and herbs, baked until tender with a golden mozzarella top.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers (any color), tops cut off, seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Protein

04 - 1 lb (450 g) lean ground turkey

→ Grains

05 - 1 cup cooked brown rice

→ Dairy

06 - 1/2 cup shredded reduced-fat mozzarella cheese (optional, for topping)

→ Seasonings & Sauces

07 - 1 can (14 oz/400 g) diced tomatoes, drained
08 - 2 tbsp tomato paste
09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1 tbsp olive oil

# How to Make It:

01 - Preheat the oven to 375°F (190°C).
02 - Prepare the bell peppers by slicing off the tops and removing seeds and membranes. Set aside.
03 - In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add ground turkey to the skillet. Cook, breaking up with a spoon, until no longer pink (about 6-7 minutes).
05 - Stir in diced tomatoes, tomato paste, oregano, basil, smoked paprika, salt, and pepper. Simmer for 5 minutes until slightly thickened.
06 - Remove from heat and mix in the cooked rice.
07 - Stuff each bell pepper generously with the turkey-rice mixture. Arrange peppers upright in a baking dish.
08 - Top with shredded mozzarella if using.
09 - Add a splash of water (about 1/4 cup) to the bottom of the dish, cover with foil, and bake for 30 minutes.
10 - Remove foil and bake for an additional 10 minutes, or until peppers are tender and cheese is melted and golden.
11 - Let cool slightly before serving.

# Additional Tips::

01 -
  • These peppers look impressive but take less effort than you'd think, which always feels like a kitchen hack discovered by accident.
  • The hearty feeling of digging into something warm, cheesy, and packed with protein is oddly comforting after a long day.
02 -
  • Don’t skip draining the tomatoes thoroughly—otherwise, you’ll end up with pools of liquid at the bottom of your dish, muting the flavor.
  • The peppers continue to soften as they sit, so don’t wait for complete tenderness in the oven if you like them with a little bite.
03 -
  • Baking the peppers with a splash of water in the dish guarantees softness without burning the bottoms.
  • Tasting and tweaking the filling before stuffing the peppers changes the whole game—never rush past this step.
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