High-Protein Stuffed Bell Peppers That Don't Get Soggy
These high-protein stuffed bell peppers hold their crunch thanks to a 10-minute pre-roast, while a smoky ground turkey, quinoa, and cottage cheese filling keeps every half creamy and satisfying. Ready in 55 minutes and perfect for family dinner or Sunday meal prep.
Equipment
- Large Rimmed Baking Sheet
- Parchment Paper
- 9x13 Baking Dish
- Large Skillet
- Wooden Spoon or Spatula
- Chef's knife and cutting board
- Aluminum foil
Ingredients
For the Peppers
- 3 large bell peppers (about 1 1/2 lbs total), halved and seeded
- 1 tbsp olive oil, divided
- Pinch of salt for sprinkling the pepper halves
For the Filling
- 1 lb lean ground turkey (93/7)
- 1 cup cooked quinoa (about 1/3 cup uncooked)
- 1/2 cup cottage cheese, 2% or whole milk
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (15 oz) fire-roasted diced tomatoes, drained well
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 cup shredded mozzarella, for the filling
For the Topping
- 1/2 cup shredded mozzarella
- Fresh parsley or cilantro, chopped, for serving
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Halve the bell peppers from stem to bottom, scoop out the ribs and seeds, rinse, and pat dry. Rub with a little olive oil and a pinch of salt.
- Roast the empty peppers cut-side down for 10 minutes until slightly softened but still perky. This pre-roast is the key to keeping them from getting soggy.
- While the peppers roast, heat a drizzle of olive oil in a large skillet over medium heat. Cook the diced onion for 5 to 6 minutes until soft and lightly golden at the edges. Add the garlic and cook 30 seconds until fragrant.
- Add the ground turkey to the skillet. Break it up with a wooden spoon and cook for 6 to 8 minutes until no pink remains and it is starting to brown.
- Stir in the drained fire-roasted tomatoes, tomato paste, smoked paprika, cumin, salt, and black pepper. Let the mixture bubble for 2 to 3 minutes. Fold in the cooked quinoa and the cottage cheese, then remove from heat.
- Stir half of the mozzarella into the filling. Taste and adjust seasoning with more salt or a splash of hot sauce if desired.
- Set the roasted pepper halves cut-side up in a 9x13 baking dish. Divide the filling evenly among the six halves, mounding it slightly. Sprinkle with the remaining mozzarella.
- Bake at 400°F for 20 minutes until the cheese is melted and golden at the edges and the filling is hot all the way through. If the cheese browns too fast, tent the dish loosely with foil.
- Let the peppers rest for 5 minutes, then sprinkle with fresh parsley or cilantro and serve warm.
Notes
Storage: Store baked peppers in an airtight container in the fridge for up to 4 days. Reheat at 350°F for 10-12 minutes to keep them firm. Freeze after baking for up to 2 months; wrap each half in plastic wrap and foil, then reheat at 375°F for 15-20 minutes from frozen.
Substitutions: Use cooked black beans or lentils instead of turkey for a vegetarian version. For dairy-free, skip the cottage cheese and add an extra spoonful of tomato paste, then use dairy-free shredded cheese.
Top tip: Drain the canned tomatoes really well and use full-fat cottage cheese to keep the filling sturdy and creamy.