Description
These Healthy Stuffed Bell Peppers are a game-changer for busy weeknights, offering a savory, straightforward, and nourishing meal packed with wholesome ingredients. They are versatile, perfect for sneaking in extra vegetables, and beloved by the whole family for their rich flavors and satisfying texture.
Ingredients
4 large Bell Peppers
1 lb Lean Ground Turkey (or beef)
1 cup Cooked Brown Rice
1 medium Diced Onio
2 cloves Garlic, minced
1 (14.5 oz) can Canned Diced Tomatoes
1 (8 oz) can Tomato Sauce
1 tsp Worcestershire Sauce
1 tsp Italian Seasoning
To taste Salt
To taste Pepper
1/2 cup Shredded Mozzarella (optional)
2 tbsp Fresh Parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C)
- Cut bell peppers in half lengthwise and remove seeds and membranes. Arrange them cut-side up in a baking dish
- In a large skillet, brown ground turkey over medium heat. Drain any excess fat
- Add diced onion and minced garlic to the skillet. Cook until softened, about 5 minutes
- Stir in cooked brown rice, diced tomatoes (undrained), half of the tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix well
- Evenly spoon the filling into each bell pepper half
- Pour the remaining tomato sauce over the filled peppers
- Cover the baking dish with foil and bake for 30 minutes
- Uncover, sprinkle with mozzarella cheese (if using), and bake for another 10-15 minutes, or until the peppers are tender and cheese is melted and bubbly
- Garnish your Healthy Stuffed Bell Peppers with fresh parsley before serving
Notes
Choose firm, brightly colored bell peppers. If you prefer softer peppers, par-boil them for 5-7 minutes before stuffing.
Don't overfill the peppers; leave a little room for expansion.
Make a double batch of the filling; it freezes beautifully for future meals.
Always season your filling generously to ensure every bite bursts with flavor.
Store leftover Healthy Stuffed Bell Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in an oven preheated to 350°F (175°C) for 15-20 minutes, or microwave until heated through.
You can also freeze cooked Healthy Stuffed Bell Peppers for up to 3 months. Thaw them overnight in the fridge before reheating.
For a vegetarian version, swap the meat for black beans, lentils, or crumbled firm tofu. You can also use quinoa instead of brown rice.
Feel free to add other veggies to the filling, like corn, peas, or spinach. Experiment with different cheeses, or omit it entirely for a dairy-free option.
These are fantastic for meal prepping. You can assemble them entirely ahead of time and bake when ready, or bake them fully and portion them for lunches throughout the week, as their flavors deepen beautifully.
Any color bell pepper works wonderfully. Red, yellow, and orange bell peppers offer a sweeter flavor profile, while green bell peppers have a slightly more robust and earthy taste.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 pepper halves)
- Calories: 320 kcal
- Sugar: 13g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 96mg
Keywords: Healthy Stuffed Bell Peppers, ground turkey, brown rice, weeknight meal, family friendly, meal prep, easy dinner