These stuffed bell peppers are filled with ground turkey, black beans and brown rice, then topped with cheese and baked to perfection. A classic comfort dish that's healthy and easy to make, and leftovers are great for meal prep too.
Prep Time
10 mins
Cooking Time
40 mins
Ingredients
Servings
3
Instructions
- Preheat oven to 180°C / 350°F.
- Slice bell peppers in half lengthwise and remove seeds.
- Transfer bell peppers to a baking dish. Cover the baking dish with foil and pre-cook the bell peppers by baking them for 15 minutes while you make the stuffing.
- Mince garlic and finely dice onion.
- Heat up oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté until fragrant, about one minute.
- Add ground turkey and cook until it is brown, breaking it up with a spatula as you're cooking.
- Add canned tomato, smoked paprika, chilli, cumin, salt and pepper. Give everything a good stir, cover and let simmer on low heat for 5 minutes.
- Stir in cooked brown rice and baby spinach and continue cooking until spinach is wilted.
- Remove bell peppers from the oven and fill each one with stuffing and top with a sprinkle of shredded cheese. Return them to the oven and bake for 15 more minutes uncovered.
- Top with chopped fresh cilantro and serve. Enjoy!
Notes
- Use a mixture of red, green, yellow and orange bell peppers for some pretty colors!
- Feel free to replace turkey with ground beef, chicken or even firm tofu.
- For an extra protein boost, try swapping brown rice for quinoa.
- Omit cheese to make this dish dairy-free.
