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Classic Stuffed Bell Peppers


* 4 large bell peppers (any color)

* 450 g extra lean ground turkey or chicken

* 185 g cooked quinoa or brown rice

* 255 g black beans, drained and rinsed (about one 15 oz can)

* 400 g diced tomatoes (about one 15 oz can)

* 1 small onion, finely chopped (about 70 g)

* 2 cloves garlic, minced (about 6 g)

* 3 g chili powder (1 tsp)

* 3 g cumin (1 tsp)

* 3 g paprika (1 tsp)

* Salt and pepper to taste

* 112 g shredded low-fat or non-fat cheese (optional)

* Fresh cilantro or parsley for garnish


1. Preheat Oven:

2. Preheat your oven to 375°F (190°C)

3. Prepare the Peppers:

4. Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottom of the peppers slightly to help them stand upright.

5. Cook the Filling:

* In a large skillet over medium heat, cook the ground turkey or chicken until browned.

* Add the chopped onion and garlic to the skillet and cook until softened.

* Stir in the cooked quinoa or brown rice, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Mix well and let it cook for a few more minutes until heated through.

6. Stuff the Peppers:

* Spoon the filling into each bell pepper, packing it in firmly.

* Place the stuffed peppers in a baking dish.

7. Bake:

8. Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and, if using, sprinkle the shredded cheese on top of each pepper. Bake for an additional 10-15 minutes, until the cheese is melted and the peppers are tender.

9. Garnish and Serve:

* Remove from the oven and let cool slightly.

* Garnish with fresh cilantro or parsley before serving.

Enjoy your healthy and delicious stuffed bell peppers!


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