Stuffed Peppers are one of those magic dishes: Versatile, simple to cook, easy to pre-prep, yummy, and pretty healthy.
This Spanish dish can serve as a main meal or an entrée, but not usually the only course.
1 lb. ground turkey
3-4 bell peppers
½ cup uncooked brown rice
¼ cup uncooked quinoa
14 oz. can low-sodium black beans
1 tbsp chili powder
2 tsp cumin
2 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
Pinch of Salt and pepper
1/2 cup grated cheese for baking
Tip: If you want to save time, consider buying the rice and quinoa pre-cooked. (Or using leftover cooked rice from another meal.)
Halve and Clean the Bell Peppers
Wash your bell peppers, removing any seeds, then cut them in half.
Rub the bell peppers with olive oil and a dash of salt and pepper, then place them on a nonstick baking sheet. Set aside.
Cook the Rice
If you have a rice cooker, then use that to cook the rice. Otherwise, use a simple saucepan on the stove. Add 1 and ¼ cups of water to your ½ cup of rice. Bring your water to a boil, and then stir in your rice. Cover and simmer on low heat for 30-40 minutes until the rice is tender.
Fluff the rice and set it aside.
If you want to keep it super healthy, you can replace the brown rice with more quinoa. Add an extra ⅛ cup of quinoa instead. (Quinoa yields four times as much as brown rice once cooked.)
Cook the Quinoa
After rinsing the quinoa, add it, with water, to your saucepan. Bring to a boil and then reduce the heat to a low simmer.
Keep it simmering for 10 minutes, then fluff with a fork and set aside.
(If you don’t want or have quinoa, then you can replace it with brown rice. In that case, add an extra cup of brown rice.)
Brown and Season the Ground Turkey
In a nonstick skillet on medium heat, cook the ground turkey with salt and pepper until cooked through and browned. This will take about 7 to 8 minutes.
Add your chili powder, garlic powder, dried oregano, smoked paprika, cumin, and ½ cup of water. Stir to combine, turning the heat to low.
Prepare the Filling
To your skillet with the cooked ground turkey, brown rice, and quinoa. Rinse and drain the black beans and add them.
Add salt and pepper per your preference.
Fill the Peppers and Bake
Preheat the oven to 350°F (177°C). Scoop ½ cup of filling into each of your bell pepper halves.
Add grated cheese and bake for 30-35 minutes. The peppers should be soft and the cheese bubbly. Serve hot out of the oven.
Alternatives and Variations
This is my favorite healthy stuffed pepper recipe because I like how filling it is. There are some other ways to make this dish that I have tried and also enjoyed.
Super Healthy Stuffed Peppers
To make this dish super healthy, replace the brown rice with an additional ⅛ cup of quinoa. Quinoa is a superfood with a low to medium GI.
Cheese is really the best topping, but there are so many options.
My favorite is parmesan cheese which is perfect for grating. Whichever cheese you go for, I recommend a hard cheese. They melt better.
If you do want to add a soft cheese, consider adding it after the peppers have been cooked.
For some more details and hints, and tips, check out ClanKitchen.com. But you have enough here to get started.
You can experiment with different fillings and toppings until you come up with the one you like. It’s hard to go wrong with this dish, so don’t be afraid to push the envelope.