High Protein Unstuffed Peppers bring all the flavor of traditional stuffed peppers to your table with half the work. This has become my answer to those evenings when I want something satisfying but don’t have time for fussy prep.
I grew up watching my mother hollow out peppers for Sunday dinner, carefully stuffing each one before arranging them in her baking dish. Years later, I discovered you could skip all that tedious prep and just cook everything together. The first time I made these unstuffed peppers, I used ground turkey I had in the freezer and peppers from my garden. The flavors were identical to my mother’s recipe, but I had dinner on the table in 50 minutes instead of two hours. Time to start cooking.
Why This Belongs in Your Recipe Box
This one-pan comfort meal captures everything we love about stuffed peppers without the extra steps. Through years of weeknight cooking, I’ve learned that simplifying a recipe doesn’t mean sacrificing flavor.
- All the flavor of traditional stuffed peppers with less work
- Quick weeknight dinner or meal prep solution that saves time
- One-pan, all-in-one comfort meal for easy cleanup
- High protein and filling enough to keep everyone satisfied
- Easy to customize with favorite ingredients you have on hand
Understanding Your Ingredients
Ground turkey or lean ground beef provides the hearty protein base. I always choose bright pink turkey or deep red beef that looks fresh and smells clean.
Cooked brown rice or quinoa adds wholesome grains and creates that classic stuffed pepper texture. In my kitchen, I prefer using fluffy grains that are not mushy.
Green and red bell peppers bring color, crunch, and that signature sweet pepper flavor. The key I discovered is selecting firm, shiny peppers with deep color.
Small onion forms the aromatic base that builds flavor from the beginning. Pick onions that feel heavy for their size and are free from soft spots.
Garlic adds pungent, savory notes that tie everything together. I always use plump, firm garlic cloves for the best flavor.
Diced tomatoes provide moisture and acidity that brighten the whole dish. You can use canned or fresh depending on what’s in season.
Black beans and corn add extra protein, fiber, and texture that make this truly satisfying.
Chili powder, cumin, and paprika bring warmth and depth without overpowering the other ingredients.
Shredded cheese melts into a golden, bubbly topping that everyone fights over.
Betty’s Tested Technique
Step 1. Preheat your oven to 375°F, making sure the rack is in the center position. I’ve found that starting with a properly heated oven ensures even cooking.
Step 2. In a large skillet over medium-high heat, add the ground turkey or beef and break it into small crumbles with a wooden spoon. Cook until thoroughly browned, about 5-7 minutes, then drain any excess fat.
Step 3. Add the diced onion and minced garlic to the pan with the meat. Stir often and cook for 3-4 minutes until the onion is soft and translucent.
Step 4. Toss in the diced green and red bell peppers, stir, and cook everything together for another 5 minutes. Through trial and error, I learned that sautéing the peppers until just tender preserves a slight crunch.
Step 5. Add the cooked brown rice or quinoa, drained diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and black pepper. Stir well to blend and let this mixture cook for 2-3 more minutes.
Step 6. Transfer the filling to a baking dish or keep everything in an oven-safe skillet. Spread the mixture evenly so it bakes uniformly.
Step 7. Sprinkle the shredded cheese over the filling and put the dish in the preheated oven. Bake for 20-25 minutes until the cheese melts and begins to bubble with golden spots.
Step 8. Take the dish out of the oven and let it rest a few minutes. Top generously with chopped fresh parsley or cilantro before serving hot.
Making the Most of Leftovers
I typically keep leftovers in an airtight container for up to 3 days in the refrigerator. The flavors meld together beautifully, making this one of those rare dishes that actually improves overnight.
This freezes beautifully when you spoon portions into freezer-safe bags or containers. Label them with the date and they’ll keep for up to 3 months.
For the best texture, I reheat this by thawing overnight in the fridge, then warming gently in the oven or microwave. A few minutes in a 350°F oven brings back that fresh-baked quality.
Building the Perfect Plate
- Crisp Green Salad cuts through the richness with fresh vegetables and tangy dressing.
- Dollop of Greek yogurt adds extra creaminess and boosts the protein even more.
- Mexican-Style Rice makes this a complete meal when you need to feed a crowd.
- Ground Beef Enchiladas lovers will appreciate the similar Tex-Mex flavors.
- Roasted zucchini boats turn this into a veggie-forward meal when you scoop the filling into hollowed squash.
- Tortillas for burritos let you wrap up leftovers for an easy next-day lunch.
FAQs
Absolutely. Ground chicken works beautifully and keeps the protein high while staying lean.
Drain the diced tomatoes well and don’t skip browning the meat thoroughly. These two steps remove excess moisture.
Use vegetable broth and replace the meat with extra beans or lentils. The texture and protein content stay satisfying.
High Protein Unstuffed Peppers
Ingredients
Equipment
Method
- Preheat oven to 375°F making sure the rack is in the center position.
- In a large skillet over medium-high heat, add ground turkey or beef. Break into small crumbles and cook until thoroughly browned, about 5-7 minutes. Drain any excess fat.
- Toss in diced green and red bell peppers. Stir and cook everything together for another 5 minutes.
- Add cooked brown rice or quinoa, drained diced tomatoes, black beans, corn, chili powder, cumin, paprika, salt, and black pepper. Stir well to blend. Let mixture cook for 2-3 more minutes.
- Transfer filling to a baking dish or keep in oven-safe skillet. Spread mixture evenly.
- Sprinkle shredded cheese over filling. Put dish in preheated oven. Bake for 20-25 minutes until cheese melts and begins to bubble with golden spots.
- Take dish out of oven. Let rest a few minutes. Top generously with chopped fresh parsley or cilantro before serving.
