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  • Cathy

Recipe of The Week: Stuffed Bell Peppers

I LOVE bell peppers . . . all kinds and colors, the sweet mini ones to the large ones raw or cooked. I don't have a preference. They are delicious, healthy and full of vitamins and minerals.

Here is my recipe for stuffed bell peppers. Most of the time I cut the tops off and clean them out to stuff them but once or twice I've tried slicing them in half and stuffing that way. Still good but they just don't hold the stuffing in the way I like . . . but they look prettier. Either way will work.


6 bell peppers (any or all colors)

1 lb of ground turkey or chicken

1 1/2 cups of cooked cous cous (you can also use quinoa, brown rice, wild rice. If I use rice, I only use 1 cup)

1/4 cup of low fat cheese (mozarella, parmesan, mexican)

1/4 cup black beans

chopped white onion (to taste)

1 clove fresh chopped garlic

1 small serrano or jalapeno chopped

olive oil

garlic salt




fresh cilantro as a garnish

sliced avocado on top

green onion chopped for on top

sweet corn (some people add corn to the mixture)


Cook onions, garlic and serrano in 2 tablespoons of olive oil until soft. Add turkey or chicken, cook until pink is gone. season with salt, pepper and paprika to taste.

Cook cous cous per directions on box.

Combine turkey mixture, cooked cous cous, black beans and half the cheese with a tablespoon of water. Stir together, add lid and let it cook together for a few minutes.

Cut and clean bell peppers.

Spoon turkey mixture into peppers and add a sprinkle of cheese on top. Place in a baking dish, somthing smaller so they stay tight together and don't fall over. 2 tablespoons of water in bottom of dish. (not too much or they will get soggy, just a little to keep the moisture in)

Bake for 20 minutes at 375 degrees. Serve and Enjoy.

These are great for leftovers. You can reheat and eat, take them with you to work or you can cut them open heat in pan and crack an egg over top for breakfast. Lots of options with these.

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