High-Protein Stuffed Bell Peppers
Method
Preheat the oven to 190°C (375°F). Pour the dry couscous into a bowl, add 180ml of boiling water, cover, and let it stand for 5–7 minutes. Fluff with a fork once the liquid has been absorbed.
Slice each bell pepper in half lengthwise and remove the seeds and membranes, creating 8 pepper halves.
In a large bowl, combine the ground turkey, cooked couscous, diced onion, half of the crushed tomatoes, smoked paprika, garlic powder, dried herbs, salt, and black pepper. Mix until everything is evenly incorporated.
Fill each pepper half generously with the turkey mixture and arrange them in a baking dish measuring approximately 30 × 20 cm (12 × 8 inches).
Stir the remaining crushed tomatoes together with the water and pour the mixture into the bottom of the baking dish around the peppers.
Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the peppers evenly with the reduced-fat cheese, and continue baking for 10–12 minutes, until the cheese is melted and lightly golden.
Let the stuffed peppers rest for 5 minutes before serving. Spoon some of the tomato sauce from the baking dish over each portion for extra flavor.
For an air fryer, cook the stuffed peppers in batches at 170°C (340°F) for 22–25 minutes, adding the cheese during the final 5 minutes of cooking. If you prefer, you can substitute the couscous with cooked brown rice or bulgur, although the nutritional values will change slightly. These peppers freeze and reheat exceptionally well, making them an excellent meal-prep option.
Nutrition Facts
Per 100 g
