High Protein Stuffed Peppers
Flavorful high protein stuffed peppers made with beans, lean ground turkey, salsa, rice and a sprinkle of cheese.
Servings: 4
Ingredients
- 4 bell peppers large for stuffing
- 1 tbsp olive oil
- 1 lb lean ground turkey lean ground beef or chicken
- 1 cup yellow onion diced
- 4 cloves garlic finely minced
- 1 cup salsa or diced tomatoes, or rotel
- 1 cup black beans drained/rinsed
- 1 cup cooked rice white or brown
- 1 tsp chilli powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2-2 cups cheddar cheese shredded, divided
Instructions
- Preheat oven to 400 degrees. Prepare an 9x13” pan by spraying lightly with non-stick cooking spray.
- Slice each bell pepper in half from top to bottom. Remove seeds and pith from peppers.
- Place each pepper top side down in the pan and bake for 10 minutes.
- While the peppers are cooking, heat a large skillet with oil over medium heat. Add ground meat and cook for 5 minutes, breaking apart into small pieces as it cooks.
- Add onion and garlic and cook for 5 minutes, stirring occasionally.
- Reduce heat to low medium. Add spices (chili powder, cumin, salt and pepper), canned tomatoes, black beans and cooked rice. Continue cooking for 5 minutes.
- Stir in 1 cup of cheddar cheese. Adjust seasonings if needed.
- Flip peppers over so that the the cut side is up, and stuff evenly with filling. Top with remaining cup of cheese.
- Bake for 10-15 minutes until cheese is melted and peppers are tender. Enjoy!
Notes
Be sure to choose extra large bell peppers so that you have plenty of room for filling!
Nutrition
Serving: 2pepper halves | Calories: 529kcal | Carbohydrates: 34g | Protein: 37g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 913mg | Potassium: 871mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4458IU | Vitamin C: 163mg | Calcium: 389mg | Iron: 4mg
