Description
Enjoy a wholesome and flavorful meal with these Savory Italian Stuffed Peppers , a healthy and satisfying dish that’s perfect for weeknight dinners or meal prep! Vibrant bell peppers are stuffed with a hearty mixture of lean ground turkey (or beef), zucchini, tomatoes, quinoa, and Italian herbs, then baked until tender and topped with melted mozzarella. Packed with protein, fiber, and fresh ingredients, this recipe is as nutritious as it is delicious. Follow along with our step-by-step video tutorial to create this colorful, veggie-packed dish that’s sure to become a family favorite. With its bold flavors and wholesome goodness, these stuffed peppers are the ultimate healthy comfort food!
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1 lb lean ground turkey, chicken, or beef (plant-based crumbles optional)
- 1 small zucchini, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa (or brown rice for a gluten-free option)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
- Salt and black pepper, to taste
- ½ cup shredded mozzarella cheese (plus extra for topping)
- Fresh parsley or basil, chopped (for garnish)
Optional Add-ins:
- 1 cup chopped spinach or kale
- Red pepper flakes (for heat)
Instructions
Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell peppers upright.
- Bring a large pot of water to a boil. Blanch the bell peppers for 3-4 minutes to soften slightly, then drain and set aside.
Make the Filling:
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
4. Add the ground meat (or substitute) to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
5. Stir in the minced garlic, diced zucchini, cooked quinoa, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 2-3 minutes to combine flavors. Remove from heat and stir in ½ cup of shredded mozzarella cheese.
Assemble and Bake:
6. Stuff each bell pepper generously with the meat and quinoa mixture, pressing down lightly to pack it in. Place the peppers upright in the prepared baking dish.
7. Top each pepper with additional shredded mozzarella cheese. Cover the dish loosely with aluminum foil.
8. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Serve and Enjoy:
9. Garnish with fresh parsley or basil for a pop of color. Serve warm alongside a side salad, garlic bread, or steamed vegetables for a complete and healthy meal.
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Category: Main Course
- Cuisine: Italian
