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Turkey & Black Bean Stuffed Bell Peppers

When it comes to eating clean and food prep and all that stuff, I actually get overwhelmed super fast! I've found the meals I love the most, both to eat and to limit preparation overwhelm, are the meals that lump my carbs, my veggies and my proteins all together in one neat bowl!

Cover ALL the nutritional and macro bases in one fell swoop? YES, PLEASE!

THIS is one such recipe... it makes 4 peppers total, which is great for a family, or for the single person, makes awesome take-to-work lunches or quick reheat dinners. It contains LEAN low-fat protein, whole-grain quinoa, fiber-filled black beans, and a slew of chopped veggies. So hey, if you're having trouble fitting in your greens or even sneaking veggies onto your kids' plates... PROBLEM. SOLVED!

{Clean Dinner Idea, Macros-Friendly, IIFYM, Low-Fat, Whole-Grain, Kid-Approved}


{*NOTE: double all amounts for 6-8 stuffed bell peppers}

· 1/2 lb. 93% lean ground turkey

· 1/2 cup diced raw broccoli florets

· 1/2 a bell pepper, diced

· 4 whole bell peppers, tops removed, seeded & cored

· 1/4 cup yellow onion, chopped

· 2 garlic cloves, minced

· 1/2 cup black beans

· 1/3 cup shredded sharp cheddar

· 3/4 cup cooked quinoa {color of your choice, I used white!}

· 1/2 cup Rao's pasta sauce

· 1 tsp. garlic powder

· 1 tsp. cumin

· 1 tsp. sea salt

· 1 tsp. black pepper

· 1 Tbsp. Avocado oil


1. Preheat oven to 400 degrees F.

2. Drizzle avocado oil into a medium pan and heat on medium heat.

3. Add the onion and garlic to the pan and heat until fragrant, stirring frequently, about 2 minutes.

4. Toss in the ground turkey, garlic powder, cumin, black pepper, and sea salt into the pan and stir up with cooked garlic & onion. Cook until meat is cooked through, about 5 minutes, stirring occassionally.

5. Add the pasta sauce into the pan and stir. Let simmer on low heat about 5 minutes.

6. In a separate medium bowl, mix cooked quinoa, broccoli florets, chopped bell pepper, and black beans with turkey blend.

7. Stand 4 bell peppers upright in a small 8x8 cake pan {spray the bottom with non-stick spray of choice}. Spoon 1/4 of the mixture into each bell pepper.

8. Cover pan lightly with tin-foil, and bake in oven for about 40 minutes.

9. Remove peppers from the oven, and place 1/4 of the shredded cheddar on top of each. Bake uncovered for 3 more minutes.

10. Serve right away, or let cool on the counter before storing in the refrigerator.

Serves = Makes 4 Stuffed Peppers, 1 pepper per person.


{Nutrition Facts obtained using an app-based nutritional calculator and are for approximate reference only}

Serving Size: 1 stuffed pepper {out of 4} | Calories: 288 g | Fat: 11 g | Sat. Fat.: 3 g | Monounsat. Fat: 2 g | Cholesterol: 9 mg | Sodium: 227 mg | Carbs: 30 g | Fiber: 3 g | Sugar: 2 g | Protein: 19 g


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