The Dish: Healthy Stuffed Bell Peppers Recipe

You guys! I cooked. And I cooked healthy stuffed bell peppers for 8 people nonetheless! This was my first time really cooking (like following a recipe I had never cooked before) since the baby was born, so I’m feeling quite proud of myself. We hosted a dinner party (8 adults, 5 children – it was beautiful chaos) so I found this recipe on Pinterest and made a few of my own tweaks. It’s super easy and turned out great, so thought I’d share.


  • (4) bell peppers
  • (1) package of quinoa/rice blend (I used Near East’s blend of Quinoa and Brown Rice with Red Bell Pepper flavoring)
  • (1) pound ground turkey
  • (1) large onion
  • (1) 14 oz. can of black beans, drained and rinsed
  • (1) 14 oz. can fire roasted tomatoes
  • (1) 7 oz. can diced green chilis
  • (1) packet taco seasoning
  • 1/2 TB olive oil
  • 1/2 cup mozzarella shredded cheese
  • 3/4 cup water

Note: I doubled these quantities for a party of 8.


  1. Pre-heat oven to 375 degrees.
  2. Heat olive oil in a LARGE saucepan. Add onion and cook until translucent. Add in ground turkey meat and cook until browned. Drain all of the excess grease.
  3. In a separate pan, cook quinoa/rice blend according to box instructions until done.
  4. In the meat pan, add in black beans, tomatoes, green chilies, water, and taco seasoning packet. Cover and bring to a boil. Reduce heat to medium/low and simmer for 10 minutes. Add cooked quinoa, once ready.
    stuffed bell peppers recipe
  5. Cut red bell peppers in half length wise, remove ribs and place in baking dish.
    stuffed bell peppers recipe
  6. Spoon in ingredient mixture and top with grated mozzarella cheese. Cover pan with foil and bake for 40 minutes.
    stuffed bell peppers recipe
    stuffed bell peppers recipe
  7. Remove from oven and serve with sour cream, salsa and fresh avocados.

Bon Appetite!

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