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

Classic Healthy Stuffed Bell Peppers

These classic healthy stuffed bell peppers are packed with lean ground turkey, brown rice, and vegetables, making for a delicious and nutritious meal. They are easy to prepare and perfect for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 bell pepper halves
Calories 350 kcal

Equipment

  • Baking dish
  • Large skillet
  • Aluminum foil

Ingredients
  

Main Ingredients

  • 6 medium to large bell peppers
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2-3 garlic minced
  • 1 lb lean ground turkey
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 cup cooked brown rice
  • 1/2 cup corn fresh or frozen
  • 1/2 cup black beans canned, rinsed, and drained
  • 1 tsp Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 1/2 cup vegetable or chicken broth low sodium
  • 1/2 cup shredded low-fat mozzarella cheese optional
  • Fresh parsley chopped, for garnish (optional)

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C). Wash bell peppers, slice them in half lengthwise, and remove seeds and membranes. Place cut-side up in a baking dish and optionally pre-bake for 10-15 minutes to soften.

Cooking the Filling

  • In a large skillet over medium heat, add olive oil and sauté chopped onion until softened (5-7 minutes). Add minced garlic and cook for an additional minute until fragrant.
  • Add ground turkey to the skillet, break it up, and cook until browned (8-10 minutes). Drain any excess fat.
  • Stir in diced tomatoes, cooked brown rice, corn, black beans, Italian seasoning, salt, pepper, and broth. Simmer for 5-7 minutes to meld flavors and reduce liquid, then adjust seasonings as needed.

Stuffing and Baking

  • Spoon the prepared filling into each bell pepper half, mounding it slightly.
  • Cover the baking dish tightly with aluminum foil and bake for 30-40 minutes, or until the peppers are tender.
  • If using cheese, remove foil during the last 10 minutes, sprinkle cheese over peppers, and continue baking until melted and bubbly.

Serving

  • Carefully remove from oven. Garnish with fresh parsley, if desired, and serve hot.

Notes

For meal prep, these stuffed bell peppers can be made ahead and reheated. They also freeze well. Feel free to customize the filling with your favorite vegetables or spices.