Go Back
High-Protein Stuffed Bell Peppers With Ground Turkey

High-Protein Stuffed Bell Peppers with Ground Turkey

Colorful bell peppers are stuffed with a savory mixture of ground turkey, rice, vegetables, and cheese, then baked until tender and bubbly. A satisfying, high-protein main course that's easy to prepare and perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 6 bell peppers any colour (approx. £1.50)
  • 500 g ground turkey approx. £3.50
  • 1 onion diced (approx. £0.50)
  • 2 cloves garlic minced (approx. £0.25)
  • 1 cup cooked rice approx. £0.50
  • 1 cup frozen peas and corn approx. £0.50
  • 1 tsp dried oregano approx. £0.25
  • 1 tsp paprika approx. £0.25
  • Salt and pepper to taste (approx. £0.10)
  • 1 egg beaten (approx. £0.25)
  • 1 cup shredded cheddar cheese approx. £1.50

Method
 

  1. Preheat your oven to 200°C (400°F). Cut the tops off the bell peppers, removing the seeds and membranes, and place them in a baking dish. Drizzle with a little oil and season with salt and pepper.
  2. In a large frying pan or skillet, heat 1 tablespoon of oil over medium-high heat. Add the diced onion and cook until softened, about 5 minutes.
  3. Next, add the ground turkey to the pan and cook, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
  4. Add the diced garlic, cooked rice, frozen peas and corn, dried oregano, and paprika to the pan and stir to combine. Cook for an additional 2-3 minutes.
  5. Stir in the beaten egg and cook for 1-2 minutes, until the mixture is just set.
  6. Stuff each bell pepper with the turkey mixture, filling to the top. Cover the baking dish with aluminium foil and bake for 20 minutes.
  7. Remove the foil and top each bell pepper with shredded cheddar cheese. Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
  8. Remove the bell peppers from the oven and let them cool for a few minutes before serving.
  9. Serve hot, garnished with chopped fresh herbs if desired.

Notes

You can substitute ground chicken or lean beef for the turkey. For a gluten-free version, use quinoa instead of rice. Leftovers keep well in the fridge for up to 3 days.