Description
Roasted Stuffed Bell Peppers are a vibrant and delicious dish that combines the sweetness of roasted bell peppers with a savory filling of lean protein, grains, and fresh vegetables. This recipe is not only wholesome but also highly customizable, making it perfect for any dietary preference. Whether you choose to fill your peppers with ground turkey and brown rice or opt for vegetarian options like quinoa and black beans, each bite promises a satisfying burst of flavor. Ideal for busy weeknights or festive gatherings, these colorful peppers are sure to impress family and friends alike. Serve them with a refreshing salad or some Greek yogurt on the side, and enjoy a meal that’s as delightful to look at as it is to eat.
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 lb lean ground turkey or plant-based protein
- 1 cup cooked brown rice or quinoa
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- Fresh cilantro or parsley (for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds; place upright in a greased baking dish.
- In a skillet over medium heat, sauté onions and garlic until fragrant. Add ground turkey or plant-based protein; cook until browned.
- Stir in cooked rice or quinoa along with diced tomatoes; season with salt and pepper.
- Generously stuff each pepper with the filling mixture.
- Cover the dish with foil and bake for 25-30 minutes until peppers are tender. Remove foil during the last 10 minutes for browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper (220g)
- Calories: 290
- Sugar: 5g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 70mg