Description
Stuffed peppers are a colorful and satisfying dish that combines the earthy flavors of bell peppers with a variety of hearty fillings. This easy-to-make recipe features vibrant bell peppers packed with a delicious mixture of ground turkey or lentils, rice or quinoa, and aromatic spices. Each bite delivers a warm burst of flavor, making stuffed peppers an ideal choice for family dinners or potlucks. They’re highly customizable to suit any dietary preference, ensuring everyone at your table can indulge. Whether topped with melted cheese or served alongside a fresh salad, these stuffed peppers will impress.
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb ground turkey or lentils
- 1 cup cooked rice or quinoa
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Optional: shredded cheese for topping
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté chopped onions and minced garlic until translucent (about 3-4 minutes).
- In a large bowl, combine cooked rice/quinoa with sautéed onions and garlic. Add ground turkey/lentils and diced tomatoes; season with chili powder, cumin, salt, and pepper.
- Cut the tops off the bell peppers and remove seeds. Brush the outsides lightly with olive oil.
- Fill each pepper generously with the mixture and place them upright in a baking dish. Top with cheese if desired.
- Cover the dish with aluminum foil and bake for 30-35 minutes until tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 70mg
Keywords: - Customize your filling by adding vegetables like spinach or corn. - For extra flavor, mix in fresh herbs such as parsley or cilantro. - These stuffed peppers can be prepped ahead of time—just store them in the fridge before baking.