These baked bean stuffed peppers are simple, delicious and super healthy. Each stuffed pepper contains less than 250 calories and is low in sugar, salt and saturated fat.
The peppers are stuffed with a gorgeous, vegetable-rich sauce made from onions, garlic, courgette, spinach, turkey mince, and baked beans. It's a whole meal, encased in a pepper cup!
To make them, you'll start by gently sweating onions and garlic before adding the turkey mince and cooking through.
Next, you'll add lovely fresh courgette, baked beans, spinach, plus tomato puree, cumin and smoked paprika for bags of flavour.
Once simmered and thickened, you'll simply remove the tops and seeds from fresh bell peppers and spoon the turkey sauce into them. Top each with a sprinkle of cheddar and a pinch of fresh parsley and they're ready to bake.
After just 10 minutes in the oven, they'll be ready to enjoy.
Here’s how to make these wonderfully colourful baked bean and turkey stuffed peppers.
Ingredients
- 2 tsp vegetable oil (canola oil)
- 1 onion diced
- 2 cloves garlic minced
- pinch freshly ground black pepper
- 500 g (1.1 lb) lean turkey mince (ground turkey) or veggie mince
- 1 courgette (zucchini) diced
- 415 g (14.1 oz) canned no added sugar baked beans
- 1 tsp tomato puree
- 2 tsp smoked paprika
- 1 tbsp cumin
- 75 g (2.6 oz) spinach roughly chopped
- 6 peppers
- 50 g (1.8 oz) reduced-fat cheese grated
- 5 g (0.2 oz) parsley finely chopped
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
Warm the oil in a large pan over a medium heat.
Add the onion and garlic and a pinch of salt and pepper.
Fry for 3-5 minutes until just softening.
Add the turkey mince.
Fry until all the pink has gone - use your spatula to break up any lumps as it fries.
Add the courgette and stir through.
Add the beans.
Stir through.
Add the tomato puree, cumin and smoked paprika.
Stir through.
Stir, then simmer for 10 minutes until slightly thickened.
Meanwhile, preheat the oven to 200C (180C fan). Add the spinach.
Stir through and season to taste.
Pick six peppers that are able to stand up upright.
Cut the tops off the peppers and arrange on a large, lightly greased tray.
Spoon the filling into them.
Put a pinch of cheese on top of each one.
Sprinkle with the parsley.
Bake for 10 minutes until the cheese has melted.
Transfer to plates. I like to serve them with a peppery green salad.
Dig in! They're deliciously satisfying as a protein-rich lunch or as part of a family dinner.
When will you make yours?
Pointers, tricks and troubleshooting tips for the perfect baked bean stuffed peppers
Are baked bean stuffed peppers easy to make?
These baked bean stuffed peppers are an easy and satisfying meal for lunch or even a weeknight dinner with some salad.
They're really easy to make and can be prepared, baked and on the table within 45 minutes.
All you need to do is sweat the onions and garlic, add the turkey mince, stir in the baked beans, chopped courgette and spices, simmer and add some spinach. You'll then pile the filling into the peppers, top with a little grated cheese and bake in the oven until the cheese bubbles.
These baked bean stuffed peppers are a fun way to get some vegetables into a meal too!
Will I need any special equipment for baked bean stuffed peppers?
No special equipment is required for these baked bean stuffed peppers. You should be able to find everything you need in the average kitchen.
The main things are a large pan and roasting tray, chopping board and knife, The full list of equipment can be found on the recipe card at the bottom of this page.
Where can I buy the best peppers?
Peppers are available all year round from most supermarkets. In the UK, peppers are in season between June and September so this is when the peppers are at their best and haven't traveled halfway around the world to get to your plate.
A great way to eat more seasonal vegetables is to sign up for a veg box delivery. Sometimes they can contain a bit of a random mix of things but they're a great way to get creative in the kitchen and try new vegetables.
How can I tell if my peppers have gone bad?
Peppers should be firm and have glossy skin. If they've turned soft and wrinkly, they are starting to go bad. Trust your senses. If they smell off or are looking very watery or mouldy then they are not safe to eat.
Are baked bean stuffed peppers suitable for vegetarians?
This recipe contains turkey mince so is not suitable for a vegetarian diet.
You could use a vegetarian mince instead, such as Quorn or soya mince.
Are baked bean stuffed peppers suitable for vegans?
This recipe contains meat (turkey mince) as well as dairy cheese, so it is not suitable for a vegan diet.
However, you could easily either switch out the turkey mince for a vegan alternative mince or add more vegetables such as diced mushroom or carrots in its place. You could add pepper tops (chopped up with the stalk removed) to the mixture to stop them going to waste.
Make sure to use a plant-based cheese alternative too.
Are baked bean stuffed peppers gluten-free?
Yes, this recipe is gluten-free as it contains no wheat-based products.
If you are making this for someone who needs to avoid gluten in their diet check the ingredient list on everything. Some brands of baked beans may not be gluten-free and if you are using vegetarian or vegan alternatives you need to check these are gluten-free too.
Are baked bean stuffed peppers keto-friendly?
As beans are high in carbohydrate, this baked bean stuff pepper recipe isn't suitable for a ketonic diet.
Are baked bean stuffed peppers healthy?
If you use reduced-fat cheese, and no added sugar baked beans this recipe is only 250 calories per pepper, and they're high in fibre and protein.
This recipe also contains lots of variety in vegetables with the beans, courgette, spinach, and of course the peppers, so it's helping towards those 5 a day.
Are baked bean stuffed peppers safe to eat while pregnant?
There is nothing in this recipe that should pose a risk to a pregnant woman if the ingredients are in good condition and the dish is prepared and cooked in a hygienic and safe way.
A Mummy Too does not offer medical advice, please ask your health professional if you have any concerns. The NHS has a great resource on foods to avoid whilst pregnant.
Are baked bean stuffed peppers suitable for babies and toddlers?
This recipe is suitable for toddlers over 1 year.
It is a great source of protein from the beans, as well as the turkey mince and all the vitamins and minerals in the vegetables. Make sure not to add any salt to the dish.
Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces.
Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.
The NHS has some great advice on what to feed young children. If you are unsure, check with your health professional, this website does not give medical advice.
What goes well with these baked bean stuffed peppers?
These baked bean stuffed peppers go well with a lovely leafy salad. Just grab some salad leaves and toss in a bowl with some chopped tomatoes and cucumber, or even some raw courgette if you like.
If you want to make this into a larger meal and have a bit more time, these bread snakes would go perfectly too!
Can I make this recipe without mince?
Yes, you can make this recipe without the turkey mince.
If you leave it out completely, you'll probably only have enough filling to stuff 3-4 peppers rather than 6.
If you just don't like turkey, you can of course replace it with chicken mince, beef mince, vegetarian or vegan mince - in all cases make sure it's well cooked through and bear in mind it will change the nutritional makeup of the dish.
You could also add more vegetables to replace the mince. Finely chopped mushrooms work well, or you could try adding chickpeas or a different type of bean.
Can I make this recipe without beans?
The baked beans in this recipe are adding not just beans, but sauce as well so to leave them out entirely would change the recipe quite a bit.
If you're making this for someone who doesn't like beans you could try using half a can of chopped tomatoes and some extra courgette instead of the beans.
I haven’t got baked beans can I use other beans?
You can use other beans in this recipe if you don't have baked beans. Remember the baked beans are also bringing sauce to the dish so you will need to add half a can of chopped tomatoes or pasta sauce along with the beans.
Can I add extra vegetables to this recipe?
The amounts of vegetables in the recipe are balanced so that everything fits into the peppers perfectly. You could add extra vegetables as a side dish to the meal, or use vegetables to replace the mince if you want a more veg-packed pepper.
How should I store these baked bean stuffed peppers?
If you have leftover stuffed peppers they should be stored in the fridge. Let the peppers cool down and put them in the fridge well-covered or in an airtight container within 2 hours of cooking.
How long do baked bean stuffed peppers keep?
If stored correctly, your stuffed peppers will keep for up to 3 days in the fridge. And can be enjoyed thoroughly re-heated (don't reheat more than once.) Alternatively, they're also tasty eaten cold.
Can I leave baked bean stuffed peppers out on the counter?
No, any leftovers need to be kept in the fridge, and should be eaten within 3 days of making. Don't reheat more than once.
Can I make baked bean stuffed peppers ahead?
Yes, you can make these baked bean stuffed peppers ahead. There are a few different ways depending on how far ahead you want to make them.
If you want to make them a day ahead, follow the recipe for the filling, let it cool, then stuff your peppers. Next, instead of placing them in the oven, place them in an airtight container them in the fridge.
When you're ready to cook them, preheat the oven to 200C (180C fan) and put the peppers in the oven on a lightly greased tray for 10 minutes. Then add the grated cheese and return to the oven for a further 10 minutes so the cheese melts. The extra cooling time is to make sure the filling is piping hot since it will be chilled rather than fresh off the stove.
Alternatively, you can make the filling on its own, cool it and place in a sealed container in the fridge, ready to fill the peppers the next day and cook as above.
The filling for the peppers can also be stored in the freezer, if you want to make it far in advance.
Cook the filling following the recipe, allow it to cool and then transfer into a freezer-safe container instead of putting it into the peppers. Label your container and keep in the freezer for up to 3 months. This is also a great method for batch cooking.
When you are ready, defrost the filling overnight in the fridge. I recommend re-heating the filling before you stuff the peppers, this way you know its properly defrosted and piping hot. Then all you need to do is stuff the peppers and top with cheese before finishing off in the oven for 10 minutes.
Can I freeze baked bean stuffed peppers?
Yes, you can freeze leftover baked bean stuffed peppers. Once the peppers have cooled put them into a suitable freezer-safe container within 2 hours and label it with the date. They will keep in the freezer for up to 3 months.
Peppers have quite a high water content so they may soften further and probably won't keep their shape fully when defrosted. They'll still taste just as yummy though.
You can also freeze the filling by itself to store in the freezer, defrost overnight and stuff into fresh peppers when you're ready.
What is the best way to reheat baked bean stuffed peppers?
The easiest way to reheat baked bean stuffed peppers is in the microwave.
Put them onto a microwave-safe plate and loosely cover. Heat on full for at least 2 minutes followed by bursts of 30 seconds until the middles are piping hot and the peppers are cooked all the way through. The exact time needed will depend on how cold the peppers are and also how large.
You can also reheat your bean stuffed peppers in the oven if you don't have a microwave. Pre-heat the oven to 200C (180C fan), put the peppers on a lightly oiled tray and cook for 15-20 minutes or until they are cooked all the way through and the middle of each pepper is piping hot. Again, the exact time needed to fully reheat your peppers will depend on how cold the peppers are and also how large.
Can I make this recipe in a different quantity?
Yes, you can easily amend the quantities for this recipe to make more or fewer stuffed peppers.
All you need to do is scroll down to the bottom of this page where you will find the recipe card. On the card is a number of servings, simply click or hover over this and a little slider will appear which you can move to change the number of peppers the recipe makes. This automatically updates the quantities for all the ingredients then you're ready to go.
If you're making a lot of peppers, try not to have more than two trays in the oven at once as this may affect the cooking time.
Why did my peppers fall over in the oven?
Unfortunately, not all peppers have a nice flat base as they grow into different shapes. If you have particularly wobbly peppers you might be able to prop them up against each other. Or if you have a large muffin tray the peppers might fit into this which will help give them a bit of support in the oven.
Another trick for odd-shaped peppers is to cut them in half lengthways and make pepper boats instead of pepper pots. You can see how to do this in my recipe for quiches in pepper cups.
How can I make sure my baked bean stuffed peppers are perfectly cooked?
A top tip for making this recipe perfect every time is to preheat the oven so that when the peppers are ready, they can go straight in.
Take your time when making the filling. Soften the onions and garlic before cooking the turkey mince. Whilst that's cooking, you can chop the courgette into pieces about the size of a bean. Once the mince is cooked, add the courgette, beans, tomato puree, smoked paprika and cumin, and give it a good stir. Let this simmer for 10 minutes whilst you roughly chop the spinach and prepare the peppers.
Fold the spinach in and your filling is ready to be stuffed into the peppers. A dessert spoon is a good size for this. Sprinkle with grated cheese and pop them into the oven for 10 minutes.
You know they are ready when the cheese is all melted and starting to bubble on top.
Why did my baked bean stuffed peppers turn out dry and burned?
These baked bean stuffed peppers will dry out and burn if they are left in the oven too long.
When you are cooking the filling, make sure to not have the heat too high. You want a medium heat to start with when softening the onions and cooking the meat, and then you can turn down the heat when all the other ingredients are simmering. This will help prevent too much moisture being boiled off so you have a tender mince and a nice rich sauce once the peppers have been baked. If your sauce is looking dry after simmering, stir in a splash of water or stock.
When your peppers go into the oven, set a timer for 10 minutes so that you don't lose track. Remember, they don't need longer since the sauce is already hot - you just want to melt the cheese and cook the peppers a little.
If your peppers burn on top, you probably had the oven too hot or the tray too close to the top element - aim for the middle shelf.
Sometimes ovens run hotter than their dials suggest, so consider investing in an oven thermometer if you find your bakes over overcook on top.
Why did my baked bean stuffed peppers turn out wet and undercooked?
Some brands of baked beans are more saucy than others. Make sure you simmer the filling for about 10 minutes, or longer if yours is particularly wet - use the step-by-step photos above as a guide.
The peppers will release a bit of moisture when they are cooked too, but they shouldn't be soggy since they only bake for 10 minutes.
It's always best if you can preheat the oven but if you've forgotten to do this you just need to increase the cooking time a little. Check your peppers after 10 minutes. You can do this through the glass in the oven door, if the cheese is only just starting to melt and isn't bubbling at all or changing colour, then you can leave them in for a few minutes longer.
How can I add/change the flavours in my baked bean stuffed peppers?
This recipe is really flexible. You can use different mince, be that a different type of meat, or vegetarian/vegan alternative.
You can change the vegetables, too. How about mushrooms or sweetcorn instead of courgette?
You could even change the peppers if you really want. How about stuffing courgettes? Or you could try stuffed tomatoes instead. Use big beef tomatoes and scoop out all the seeds. They might not quite hold their shape as well as peppers but it'll make for a delicious meal.
If you don't like smoked paprika or want your peppers to have a bit more heat, you can play around with the spices too. Try half a teaspoon of cayenne pepper or a pinch of chilli flakes for a spicy kick.
What is the origin of stuffed peppers?
This recipe takes inspiration from Spanish cuisine, stuffing the peppers with a tomato and bean sauce, flavoured with smoked paprika for added depth.
It's hard to say the exact origin of stuffed peppers. Stuffed peppers pop up in all over the world in so many different versions, often filled a combination of meat and vegetables or grains and pulses like rice or beans, sometimes with a sauce of tomatoes and often topped with cheese.
These are all winning combinations and make a recipe like this easily adaptable to different tastes.
Baked Bean Stuffed Peppers Recipe
Ingredients
- 2 tsp vegetable oil (canola oil)
- 1 onion diced
- 2 cloves garlic minced
- pinch freshly ground black pepper
- 500 g (1.1 lb) lean turkey mince (ground turkey) or veggie mince
- 1 courgette (zucchini) diced
- 415 g (14.1 oz) canned no added sugar baked beans
- 1 tsp tomato puree
- 2 tsp smoked paprika
- 1 tbsp cumin
- 75 g (2.6 oz) spinach roughly chopped
- 6 peppers
- 50 g (1.8 oz) reduced-fat cheese grated
- 5 g (0.2 oz) parsley finely chopped
Equipment
- Medium roasting pan 35x25cm (14x10")
Instructions
- Warm the oil in a large pan over a medium heat.
- Add the onion and garlic and a pinch of salt and pepper. Fry for 3-5 minutes until just softening.
- Add the turkey mince and fry until all the pink has gone – use your spatula to break up any lumps as it fries.
- Add the courgette and stir through.
- Add the beans and stir through.
- Add the tomato puree, cumin and smoked paprika.
- Stir, then simmer for 10 minutes until slightly thickened.
- Meanwhile, preheat the oven to 200C (180C fan).
- Add the spinach and stir through. Season to taste.
- Pick six peppers that are able to stand up upright. Cut the tops off the peppers and arrange on a large, lightly greased tray.
- Spoon the filling into them.
- Put a pinch of cheese on top of each one.
- Sprinkle with the parsley.
- Bake for 10 minutes until the cheese has melted. Dig in!
Video
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