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A serving of healthy stuffed bell peppers on a plate, ready to eat

Classic Healthy Stuffed Bell Peppers

These healthy stuffed bell peppers are packed with flavor and nutritious ingredients, featuring a savory filling of lean meat or plant-based crumble, quinoa or brown rice, and vegetables, all baked to perfection in tender bell pepper halves.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 350 kcal

Equipment

  • Oven
  • Large Skillet
  • Large Baking Dish

Ingredients
  

Main Ingredients

  • 4-6 large bell peppers
  • 1 lb lean ground turkey, chicken, or beef (or plant-based crumble)
  • 1 cup cooked quinoa or brown rice
  • medium onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup chopped zucchini, mushrooms, corn, or spinach (or a mix!)
  • 1/2 cup vegetable or chicken broth (low sodium)
  • 1/2 cup shredded low-fat mozzarella or a dairy-free alternative (optional)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • Salt and black pepper to taste
  • 1 tbsp olive oil

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C), then wash and halve the bell peppers, removing seeds and membranes.
  • Place the cut bell peppers face up in a large baking dish.

Cooking

  • Heat olive oil in a large skillet over medium heat, sauté the chopped onion until softened (5-7 minutes), then add minced garlic for one minute until fragrant.
  • Add the lean ground meat or plant-based crumble to the skillet and cook until browned, draining any excess fat.
  • Stir in quinoa/brown rice, diced tomatoes, broth, vegetables, oregano, basil, salt, and pepper; simmer for 5-7 minutes until flavors meld and liquid absorbs.
  • Spoon the prepared filling generously into each bell pepper half.
  • Cover the baking dish loosely with foil and bake for 30 minutes.
  • Remove foil, sprinkle with cheese if desired, and bake uncovered for another 10-15 minutes until peppers are tender and cheese is melted.
  • Remove from oven and let cool a few minutes before serving.

Notes

For extra flavor, consider roasting the bell peppers for 10-15 minutes before stuffing them. You can also mix in different herbs like parsley or thyme with the filling. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.