These stuffed peppers are a nutritious and flavorful take on a classic Mexican dish, packed with protein and fiber while keeping the ingredients light and wholesome.
Ingredients (Servings: 3-4)
- 4 large bell peppers (any color)
- 1/2 lb (250g) ground turkey or lean ground beef
- 1/2 cup cooked brown rice or quinoa
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup diced tomatoes
- 1/4 cup chopped onion
- 1 clove garlic (minced)
- 1 tsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt & pepper to taste
- 1/2 cup shredded low-fat cheese (optional)
- Fresh cilantro and avocado for garnish
Instructions:
- Prepare the Peppers:
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds. Lightly brush with olive oil and bake for 10 minutes while you prepare the filling.
- Make the Filling:
- In a pan, heat olive oil over medium heat. Sauté onion and garlic until fragrant.
- Add ground turkey (or beef) and cook until browned.
- Stir in tomatoes, black beans, cooked rice/quinoa, and seasonings. Simmer for 5 minutes.
- Stuff & Bake:
- Remove the peppers from the oven and fill them with the mixture.
- Top with a sprinkle of low-fat cheese (if using).
- Bake for 15 minutes until the peppers are tender.
- Serve & Garnish:
- Top with fresh cilantro and avocado slices.
Enjoy your healthy Mexican stuffed peppers—high in protein, fiber, and bold flavors!
