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An overhead shot of the deconstructed stuffed pepper skillet, highlighting the colorful mix of ingredients before the cheese is added.

High Protein Unstuffed Peppers

This High Protein Unstuffed Peppers recipe is a quick, easy, and delicious one-pan skillet meal loaded with lean turkey, quinoa, and creamy cottage cheese. Perfect for a healthy weeknight dinner and meal prep!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 1 cup quinoa uncooked
  • 2 cups water or chicken broth for cooking quinoa
  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 bell peppers assorted colors, chopped
  • 3 cloves garlic minced
  • 1.5 lbs lean ground turkey 93/7
  • 15 oz can crushed tomatoes undrained
  • 8 oz can tomato sauce
  • 2 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 1 cup low-fat cottage cheese blended until smooth
  • 1.5 cups shredded mozzarella cheese
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Blender or Food Processor For blending cottage cheese

Method
 

Main
  1. Rinse the quinoa and cook according to package directions using water or broth. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers. Cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Add the ground turkey to the skillet. Use a spoon to break it apart and cook until browned and cooked through. Drain any excess grease.
  4. Stir in the crushed tomatoes, tomato sauce, cooked quinoa, Italian seasoning, salt, and pepper. Bring to a simmer and cook, stirring occasionally, for 10 minutes.
  5. While the skillet simmers, place the cottage cheese in a small blender and blend until completely smooth. Stir the blended cottage cheese into the skillet until well combined and creamy.
  6. Sprinkle the shredded mozzarella cheese over the top. Cover the skillet and reduce heat to low. Let it cook for 2-3 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley and serve warm.

Notes

Tip 1: For a lower-carb version, swap the quinoa for an equal amount of cauliflower rice (add it in with the tomatoes and simmer).
Tip 2: Use a blend of cheeses like mozzarella and provolone for an even cheesier, more flavorful topping.
Tip 3: If you don't have a blender, you can use an immersion blender to smooth out the cottage cheese, or substitute with Greek yogurt for a similar protein boost, though the flavor will be tangier.