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High Protein Unstuffed Peppers: Easy Weeknight Recipe

High Protein Unstuffed Peppers in a rustic baking dish
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These High Protein Unstuffed Peppers are a hearty and wholesome twist on a classic dish, packed with lean ground meat, grains, and vibrant spices—perfect for a nourishing and easy dinner.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 pound lean ground turkey or chicken
  • 1 cup cooked quinoa or brown rice
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheese (optional, for topping)
  • Fresh herbs (like parsley or cilantro, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove the seeds. Place them in a baking dish, cut side up.

3. In a skillet over medium heat, add the diced onion and minced garlic. Sauté until softened, about 3-4 minutes.

4. Add the ground turkey or chicken to the skillet. Cook until browned, breaking it apart with a spoon, about 6-8 minutes.

5. Stir in the cooked quinoa or brown rice, drained diced tomatoes, chili powder, cumin, salt, and black pepper. Mix well to combine all the ingredients.

6. Spoon the filling mixture into each bell pepper until they are generously filled.

7. If desired, sprinkle shredded cheese on top of each filled pepper.

8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is melted.

9. Remove from the oven and let cool slightly. Garnish with fresh herbs before serving.

Notes

Use a mix of red, yellow, and green peppers for a colorful presentation.

Substitute quinoa with cauliflower rice for a lower-carb option.

Leftovers store well in the fridge for up to 3 days and make a great meal prep option.

Find it online: https://cookingwithramsay.com/high-protein-unstuffed-peppers/