There is a specific kind of magic that happens when a tray of bubbly, cheesy stuffe high protein chicken and quinoa power bowld peppers comes out of the oven. It’s the ultimate comfort food warm, vibrant, and incredibly nourishing. This recipe is my secret weapon for lazy dinners when I want something that looks impressive but requires minimal effort.

By combining lean ground turkey with hearty black beans, we create a filling that is satisfying without being heavy. It follows the same high-energy philosophy as my High Protein Chicken and Quinoa Power Bowl, balancing nutrition with flavor. If you have been searching for recipes with black beans that aren’t boring, or need a way to spice up your weeknight rotation, welcome to your new favorite meal.

Why This Skillet-to-Oven Wonder Wins

I know the internet is full of turkey recipes, but here is why this one deserves a spot in your permanent rotation:

• It’s Foolproof: You don’t need to stress over how to cook a turkey perfectly here. Ground turkey is forgiving, and when simmered with salsa and spices, it stays juicy every time.
• The Texture: It’s a sensory delight. You get the slight crunch of the roasted bell peppers, the creaminess of the beans, and the gooey stretch of melted cheese.
• Health Meets Comfort: If you are looking for ground turkey recipes healthy enough for a fitness plan but cozy enough for a family feast, this is it. It’s packed with fiber and lean protein.

Turkey and Black Bean Stuffed Peppers Protein Boosted

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• Author: danyrecipes
• Total Time: 1H
• Yield: 4 servings
• Diet: Gluten Free

Print Recipe

Description

Vibrant, protein-packed stuffed peppers filled with savory ground turkey, black beans, and zesty salsa. A perfect healthy dinner or meal prep option that’s easy to make and full of flavor.

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Ingredients

– 4 large bell peppers (any color), tops removed
– 1 lb (450g) lean ground turkey (93%)
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 1 can (15 oz) black beans, rinsed
– 1 cup cooked brown rice
– 1 cup salsa (mild or medium)
– 1/2 cup frozen corn (optional)
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– Salt/Pepper to taste
– 1 cup shredded cheddar cheese

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Instructions

1. Prep: Preheat oven to 375°F (190°C). Clean peppers and remove seeds. Place in baking dish.
2. Sauté: Cook onion in oil until soft. Add turkey and cook until browned.
3. Combine: Add spices, beans, rice, corn, and salsa. Simmer 2 mins.
4. Stuff: Fill peppers. Add 1/4 cup water to dish bottom.
5. Bake: Cover with foil, bake 30 mins. Uncover, add cheese, bake 15 mins.

Notes

– Low Carb: Use cauliflower rice.
– Spicy: Add cayenne pepper.
– Storage: Fridge 4 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 Bowl
• Calories: 470
• Sugar: 2
• Sodium: 630
• Fat: 18
• Protein: 6

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The Pantry Staples You Need

The beauty of this dish is that you likely have most of these ingredients already. We are using wholesome staples to create something special.

The Veggie Vessels

I recommend using large, colorful peppers. Red, orange, and yellow peppers are naturally sweeter and caramelize beautifully in the oven. Green peppers work too if you prefer a more savory, slightly bitter note. (For a party appetizer, you can even use this filling for stuffed mini sweet peppers!).

The Lean Protein

I opt for 93% lean ground turkey. It’s lighter than red meat but absorbs flavor like a sponge. Unlike the heavier profile of my Lean Beef and Veggie Skillet, turkey allows the spices and salsa to really shine.

The Bean Boost

Black bean recipes are a staple in my kitchen because they add incredible texture and fiber. Canned beans are perfect here for speed just rinse and drain. While I love a pot of slow-simmered cuban black beans, this recipe is all about convenience.

The Binders & Grains

Cooked rice adds bulk and bite. Brown rice gives a nutty flavor similar to a classic rice and beans recipe, but quinoa or cauliflower rice are great swaps. The salsa acts as our liquid gold, binding the meat and veggies together without extra chopping.

The Spice Blend

We are using cumin, smoked paprika, garlic powder, and onion powder. It gives the dish a “taco night” flair that makes healthy eating feel like a treat.

From Prep to Plate: The Method

Cooking this should be relaxing. Put on some music, pour a drink, and enjoy the process.

Step 1: Prep the Peppers
Preheat your oven to 375°F (190°C). Wash your bell peppers, slice the tops off, and remove the seeds. If they are wobbly, slice a tiny sliver off the bottom to create a flat base just be careful not to cut a hole into the cavity!

Step 2: Sizzle and Brown
Heat a large skillet over medium-high heat with a splash of olive oil. We aren’t making a heavy turkey gravy, so we don’t need much fat. Add diced onion and cook until soft. Then, add the ground turkey, breaking it up with a spoon until browned and cooked through.

Step 3: Build the Flavor Layer
Once the turkey is browned, stir in your spices. Let them toast for 30 seconds. Lower the heat and stir in the black beans, corn, cooked rice, and salsa.
Note: If you have pinto beans or white beans, feel free to sub them in!
Simmer for 2-3 minutes so the flavors meld into a thick, delicious filling.

Step 4: Stuff and Steam
Arrange your peppers in a baking dish. Spoon the mixture generously into each pepper. Pour a little water into the bottom of the dish this creates steam to keep the peppers tender without burning.

Step 5: Bake to Perfection
Cover with foil and bake for 30 minutes. Remove the foil, sprinkle generously with cheese, and bake uncovered for another 10-15 minutes until the cheese is bubbly and golden.

Make It Your Own: Swaps & Serving

One of the reasons I love sharing recipes is seeing how you make them your own.

The “Leftover” Remix
Did you just host a big holiday dinner? This is one of the best leftover turkey recipes easy enough for a weeknight. Just chop up roasted turkey and toss it into the skillet with the spices and beans to warm through instead of using ground meat.

Bean Variations
Pinto beans offer a creamier texture, while white beans are milder. If you have the ingredients for a black bean dip recipe, you can even stir a dollop into the filling for extra creaminess!

Vegetarian Twist
Skip the meat entirely by doubling the beans or adding lentils. Much like my High Protein Shrimp Stir-Fry focuses on light proteins, you can easily swap the turkey for a meat substitute here.

Serving Ideas
Serve with a dollop of sour cream or Greek yogurt. Actually, if you have yogurt left from my Creamy Greek Yogurt Chicken with Spinach, it is the perfect tangy topping. A side of avocado or a green salad rounds out the meal.

Meal Prep Friendly
These reheat wonderfully. Bake on Sunday and enjoy for lunch until Wednesday. (Just cut the pepper in half when reheating to ensure the center gets hot!).

A Final Note From My Kitchen

Cooking shouldn’t be a chore; it should be a way to care for yourself. These Turkey and Black Bean Stuffed Peppers are my proof that you can eat healthy, high-protein meals without spending your entire evening in the kitchen.

Whether you need ground turkey recipes healthy enough for your goals or just crave the comfort of stuffed peppers, I hope this dish brings warmth to your table.

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