Guilt Free Stuffed Bell Peppers

Elevate your weeknight dinners with these Guilt Free Stuffed Bell Peppers—a wholesome and satisfying meal that doesn't compromise on flavor! These vibrant bell peppers are filled to the brim with a savory mix of lean ground turkey or chicken, protein-packed quinoa or hearty brown rice, and a medley of tomatoes, onions, and aromatic Italian spices. Brushed with olive oil and optionally topped with melty low-fat mozzarella, they bake to tender perfection in just 35 minutes. Perfect for a healthy family dinner, these stuffed peppers strike the ideal balance between nourishing and delicious while staying low in calories. Garnish with fresh parsley or cilantro for a burst of freshness, and enjoy a dish that's as beautiful as it is nutritious. Whether you're meal-prepping or serving them fresh, these gluten-free and guilt-free delights are sure to become a household favorite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 whole Bell peppers (any color)
• 2 tablespoons Olive oil
• 1 pound Ground turkey or chicken (lean)
• 1 cup Cooked quinoa or brown rice
• 1 small Onion, finely diced
• 2 cloves Garlic, minced
• 1 cup Diced tomatoes (canned or fresh)
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Low-fat shredded mozzarella cheese (optional)
• 2 tablespoons Fresh parsley or cilantro, chopped (for garnish, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers aside and keep the tops for later as decorative lids if desired.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook for 2-3 minutes until fragrant and softened.

Step 4

Add the ground turkey or chicken to the skillet. Break it apart with a spoon and cook until browned, about 6-7 minutes.

Step 5

Stir in the cooked quinoa or brown rice, diced tomatoes, Italian seasoning, salt, and black pepper. Mix well and let it cook for another 2 minutes to combine flavors. Taste the mixture and adjust the seasoning if needed. Remove from heat.

Step 6

Brush the outside of the bell peppers with the remaining tablespoon of olive oil. Place them upright in a baking dish.

Step 7

Generously fill each bell pepper with the turkey and quinoa mixture, pressing down gently to pack it in.

Step 8

If using mozzarella cheese, sprinkle a small amount over the top of the filling.

Step 9

Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly (if added).

Step 10

Remove the stuffed peppers from the oven and let them cool for 5 minutes. Garnish with fresh parsley or cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	1719 grams (1719.0g)

Amount per serving	% Daily Value*
Calories	1601

Total Fat 64.20g	82%
Saturated Fat 23.10g	116%
Polyunsaturated Fat NaNg
Cholesterol 427mg	142%
Sodium 2438mg	106%
Total Carbohydrate 102.80g	37%
Dietary Fiber 23.30g	83%
Total Sugars 43.20g
Protein 152.20g	304%

Vitamin D 0IU	0%
Calcium 1094mg	84%
Iron 14mg	76%
Potassium 3498mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 38.1%

Carbs: 25.7%