High Protein Stuffed Red Pepper

Elevate your weeknight dinner game with these flavorful and nutrient-packed High Protein Stuffed Red Peppers. Bursting with a savory filling of lean ground turkey, protein-rich quinoa, and vibrant vegetables like zucchini, cherry tomatoes, and onion, these baked peppers are as satisfying as they are wholesome. Seasoned with a medley of bold spices, including ground cumin and paprika, and topped with melty mozzarella cheese, each pepper delivers a comforting yet nutritious bite. Perfect for meal prep or a family dinner, this recipe is a high-protein powerhouse that’s gluten-free, low in carbs, and ready in under an hour. Garnished with fresh parsley, these stuffed red bell peppers make a stunning presentation and are best served fresh out of the oven alongside a crisp green salad or roasted vegetables.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 whole red bell peppers
• 500 grams lean ground turkey
• 1 cup cooked quinoa
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 medium, diced zucchini
• 1 cup, halved cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup shredded mozzarella cheese
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the red bell peppers and remove the seeds and membranes. Rinse and pat them dry. Place them upright in a baking dish.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 4

Add the minced garlic to the skillet and sauté for 1 minute, until fragrant.

Step 5

Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it apart with a spoon, until browned and fully cooked.

Step 6

Stir in the diced zucchini, cherry tomatoes, tomato paste, quinoa, cumin, paprika, oregano, salt, and black pepper. Cook for another 5 minutes to combine flavors.

Step 7

Pour in the chicken broth and mix well. Simmer for an additional 5 minutes, allowing most of the liquid to evaporate. Remove from heat.

Step 8

Evenly stuff the turkey-quinoa mixture into the hollowed red bell peppers, pressing down gently to pack the filling.

Step 9

Drizzle the remaining tablespoon of olive oil over the stuffed peppers. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 10

Remove the foil, sprinkle shredded mozzarella cheese evenly over the peppers, and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.

Step 11

Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

Serving size	(2039.5g)

Amount per serving	% Daily Value*
Calories	1712.7

Total Fat 83.4g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 397.3mg	0%
Sodium 3884.5mg	0%
Total Carbohydrate 118.8g	0%
Dietary Fiber 24.1g	0%
Total Sugars 48.5g
Protein 135.7g	0%

Vitamin D 0IU	0%
Calcium 714.3mg	0%
Iron 17.3mg	0%
Potassium 4016.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 30.7%

Carbs: 26.9%