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  • snmorphis

Healthy Southwestern Stuffed Red Peppers

Updated: Aug 1, 2021

8-10 half pepper servings

If you're looking for a quick, easy meal that you can't mess up, look no further. Stuffed peppers are perfect weeknight dinners because you can skip making sides and measuring ingredients if you want to. They are pretty resilient as long as you taste as you go. Why do they not need sides? From a nutrition standpoint, you have your protein, carbs, fat, and veggies all on one compact little vehicle.

Stuffed peppers are also customizable. Try replacing the protein, carbs, fat and veggies to make different versions. A few themes to go wild with: Greek, pizza, Thai, Mexican, Hibachi, Cajun, Italian, etc.

Variation Ideas:

Greek Pepper

Protein: chickpeas, chicken, lamb

Carbs: farro, orzo, rice

Fat: tzatziki, feta

Veggies: olives, artichoke hearts, tomatoes, zucchini

Pizza Pepper

Protein: chicken, Italian sausage, Beyond Meat crumbles

Carbs: rice, orzo, cous cous

Fat: mozzarella and Parmesan

Veggies: onions, green/ peppadew peppers, olives, tomato sauce/tomatoes

Thai Pepper

Protein: tofu, chicken

Carbs: basmati rice, potato

Fat: coconut curry sauce, peanuts/ cashews

Veggies: peas, broccoli, carrots, Thai basil

Mexican Pepper

Protein: lean ground beef, chicken, black beans

Carbs: Mexican or cilantro rice

Fat: Avocado (on top), queso fresco, cotija

Veggies: onion, corn, pico de gallo, avocado

Anyways. You get the idea. There is lot's of creative freedom! Let me know if you make something cool. There should definitely be an innovative pepper contest.

To make these peppers, you will need:


-1 tablespoon avocado oil

-1 lb lean ground turkey

-4-5 red peppers, seeded and halved

-1 medium onion, diced

-3 cloves garlic, minced

-5 ounces baby spinach

-1 15-ounce can black beans, rinsed and drained

-2 tablespoons concentrated tomato paste

-1 teaspoon oregano

-1 teaspoon cumin

-1/2 teaspoon chili powder

-1/2 teaspoon coriander

-1/2 cup fresh cilantro, chopped (I include the stems, less waste)

-3/4 cups of dry rice, cooked according to package instructions

-3/4 cup white cheddar cheese, shredded

-Juice of 1 lime.

  1. Preheat the oven to 350 degrees.

  2. In a saute pan, heat avocado oil over medium-high heat. Add onion and cook several minutes. Once the onions are translucent, add the garlic and ground turkey.

  3. Continue to cook, breaking up turkey with a wooden spoon until turkey is slightly browned. Add tomato paste and dried spices and stir for another minute or two.

  4. Add black beans and cooked rice. Taste mixture and season with salt and pepper as needed. Add more spices or tomato paste if needed.

  5. Turn off heat and add the spinach. Mix until just wilted. Add cilantro and lime juice. Once mixed, generously fill each pepper half and place on baking sheet. Top with cheddar cheese

  6. Cook for 45 minutes or until cheese is bubbly and browned.

  7. Enjoy! Serve plain or with sour cream or full fat greek yogurt.

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