Name: Southwestern Stuffed Bell Peppers (Low-Carb, High-Protein, High-Fiber)
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 lb ground turkey (93% lean); 1 cup canned black beans (rinsed, drained); 1/2 cup canned diced tomatoes (no salt added, drained); 2 cloves garlic, minced; 1/2 cup grated Monterey Jack cheese (or reduced-fat cheese); 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1/4 cup chopped fresh cilantro (optional, for garnish)

Southwestern Stuffed Bell Peppers (Low-Carb, High-Protein, High-Fiber)

WholesomeSpatula2628

These Southwestern Stuffed Bell Peppers deliver bold flavor and a satisfying bite while staying true to your low-carb, high-protein, and high-fiber goals. Instead of rice, we bulk up the filling with hearty black beans and lean ground turkey, seasoned with classic southwestern spices. The peppers are roasted until just-tender, keeping every bite vibrant and juicy. Toasting the spices with the turkey unlocks a deeper, richer taste in every bite. With gooey melted cheese and fresh cilantro on top, this dish is as visually stunning as it is nourishing—a perfect weeknight dinner that comes together in just 30 minutes.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking dish with parchment or lightly oil it.
Slice the tops off the bell peppers and remove seeds and membranes. Arrange peppers cut-side up in the baking dish.
Heat olive oil in a large skillet over medium-high heat. Add ground turkey and brown, breaking up with a spatula, for 3-4 minutes until mostly cooked through.
Add minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook 1 minute until fragrant.
Stir in black beans and diced tomatoes. Cook for 2-3 minutes, letting flavors meld and excess moisture evaporate. Remove from heat. Taste and adjust seasoning if needed.
Stuff each bell pepper with the turkey-bean mixture. Top each with cheese.
Bake for 15 minutes, or until peppers are just tender and cheese is melted and golden. Garnish with chopped cilantro before serving.