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High protein unstuffed peppers with melted cheddar, ground turkey, and bell peppers in a white baking dish

High Protein Unstuffed Peppers

All the bold flavors of classic stuffed peppers in one easy skillet bake. Lean ground turkey, colorful bell peppers, black beans, corn, and brown rice topped with melted cheddar and baked until bubbly.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey or lean ground beef
  • 1 cup cooked brown rice or quinoa
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 14.5 oz canned diced tomatoes drained well
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup shredded cheddar or cheese blend freshly grated recommended
  • fresh parsley or cilantro for garnish

Equipment

  • Large skillet
  • Baking dish or oven-safe skillet
  • Cutting board
  • Chef knife
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375 degrees F with the rack in the center position.
  2. Heat a large skillet over medium-high heat. Add the ground turkey or beef and break into small crumbles with a wooden spoon. Cook for 5 to 7 minutes until thoroughly browned. Drain any excess fat.
  3. Add the diced onion and minced garlic to the skillet. Stir and cook for 3 to 4 minutes until the onion is soft and translucent.
  4. Stir in the diced green and red bell peppers. Cook for 5 minutes until they begin to soften while still holding a slight crunch.
  5. Add the cooked brown rice, drained diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and black pepper. Stir well and cook for 2 to 3 more minutes to let the flavors meld. Taste and adjust seasoning.
  6. Transfer the filling into a baking dish or oven-safe skillet and spread it out in an even layer.
  7. Sprinkle shredded cheese evenly over the top. Bake for 20 to 25 minutes until the cheese is fully melted and bubbly. For a golden crust, broil for 2 minutes at the end watching closely.
  8. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley or cilantro and serve warm.

Notes

Drain canned tomatoes thoroughly to prevent a watery filling. Grate your own cheese for the best melt. Use quinoa instead of brown rice for a gluten-free version. Assemble ahead, refrigerate, and bake when ready adding 5 extra minutes to bake time. Freeze cooled portions for up to 3 months.