Turkey and Black Bean Stuffed Peppers

Stuffed peppers look like they took hours. They don't. The filling is essentially a quick turkey chilli scooped into pepper shells — the oven does the rest. Each serving is a complete meal with excellent macros balance.

Ingredients

• 4 medium peppers (any colour), tops sliced off and seeds removed
• 300g turkey mince
• 1 x 400g tin black beans, drained
• 100g cooked rice
• ½ onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chilli flakes
• 1 tbsp tomato purée
• 100ml chicken stock
• 30g reduced-fat cheddar, grated
• 1 tbsp olive oil
• Salt and pepper
• Fresh coriander to serve

Method

1. Preheat oven to 190°C.
2. Heat the olive oil in a pan. Cook the onion for 3–4 minutes. Add garlic, cook for 1 minute.
3. Add the turkey mince. Brown for 5 minutes, breaking it up.
4. Stir in the paprika, cumin, chilli flakes, and tomato purée. Cook for 1 minute.
5. Add the black beans and stock. Simmer for 5 minutes.
6. Stir in the cooked rice. Season with salt and pepper.
7. Place the pepper shells in a baking dish. Fill generously with the turkey mixture.
8. Top with grated cheese. Bake for 25–30 minutes until the peppers are tender and cheese is golden.
9. Serve with fresh coriander.

Nutrition Notes

Each stuffed pepper is a self-contained meal. The black beans contribute plant-based protein and fibre, helping extend satiety. Peppers themselves are exceptionally high in vitamin C — each medium pepper provides over 150% of the daily requirement.