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Healthy High-Protein Turkey and Black Bean Stuffed Peppers

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A savory, filling, and nutritious stuffed pepper recipe combining lean ground turkey, black beans, and spices for a quick and healthy weeknight dinner.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red or orange)
  • 1 pound lean ground turkey
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional)
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped
  • ½ cup shredded cheese (optional, cheddar or Monterey Jack)
  • Juice of half a lime

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove seeds and membranes. Place peppers cut side up in a baking dish. Trim bottoms slightly if needed to stand upright.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until softened.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Add ground turkey, breaking it up with a spatula. Cook for 6-8 minutes until no longer pink, stirring occasionally.
  6. Stir in cumin, smoked paprika, chili powder (if using), salt, and pepper to season the turkey evenly.
  7. Add drained black beans and diced tomatoes. Cook for 3-4 minutes to meld flavors and reduce excess moisture.
  8. Spoon the turkey and bean mixture into each bell pepper cavity, packing firmly but not overstuffing.
  9. Sprinkle shredded cheese over the top of each stuffed pepper if using.
  10. Cover the baking dish with foil and bake for 25 minutes.
  11. Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is bubbly and golden.
  12. Remove from oven, squeeze fresh lime juice over the peppers, and garnish with chopped cilantro.
  13. Let peppers rest for 5 minutes before serving.

Notes

Do not overcook the peppers to avoid mushiness. Drain diced tomatoes well to prevent soggy filling. Use lean turkey for a lighter dish. Let peppers rest 5 minutes after baking for easier serving. Leftover filling is great over salad or in a tortilla. Can freeze before or after baking; add extra baking time if baking from frozen.

Nutrition

Keywords: stuffed peppers, turkey recipe, black beans, high protein, healthy dinner, weight loss meal, gluten-free, easy recipe

Find it online: https://sunnysavory.com/healthy-high-protein-turkey-and-black-bean-stuffed-peppers-easy-recipe-for-weight-loss-meals/