A mid-priced poultry that 21% lighter than the average poultry meal and ranks in the 48th percentile for protein.
Value4/5
Protein3/5
Lightness3/5
Ease5/5
👍 Best for
✓ Hitting protein goals✓ Busy weeknights✓ Poultry lovers
✋ Skip if
✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein25% · 39g
Carbs31% · 48g
Fat44% · 31g
6g
Fiber
680mg
Sodium
6.1g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
48th pctl
More protein than 48% of 1,474 meals
Protein density
6.1g /100cal
Leaner than 81% of meals
vs Poultry average
21% lighter
This640
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Under 650 Calories✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Green Bell Pepper
Sour Cream
Ground Turkey
Israeli Couscous
Tomato Paste
Carrot
Cajun Spice Blend
Gouda Cheese
Scallions
Salt
Butter
Cooking Oil
Black Pepper
How to make it
1
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.Halve bell peppers lengthwise; remove stems and seeds. Trim, peel, and grate carrots on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Halve gouda slices.
2
Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat (line baking sheet with foil for easy cleanup!). Season with salt and pepper.Arrange cut sides down. Roast on middle rack until browned and softened, 18-20 minutes.
3
While bell peppers roast, in a small pot, combine couscous, ¾ cup water, and ½ tsp salt (1½ cups water and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. (Drain any excess water from pot if necessary.)Keep covered off heat until ready to serve.
4
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, carrots, and scallion whites. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are slightly softened and beef is almost cooked through, 3 minutes.Carefully drain grease from pan. TIP: Push beef mixture to one side of pan, then tilt pan so excess grease pools on opposite side; use a pair of tongs to hold a folded paper towel to sop up grease.Stir in Cajun Spice Blend, tomato paste, and ⅓ cup water (⅔ cup for 4 servings). Cook, stirring occasionally, until beef is cooked through and sauce has reduced, 2-3 minutes more. Remove pan from heat.
5
Once couscous is done, stir couscous, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan with beef mixture. Taste and season with salt and pepper if desired. TIP: If filling seems too thick, stir in a splash of water.
6
Once bell peppers have finished roasting, remove from oven. Carefully flip bell peppers and stuff each half with filling (reserve any remaining filling for serving).Top stuffed peppers with gouda; return to middle rack and bake until cheese melts, 3-4 minutes.
7
Divide stuffed peppers between shallow bowls. Top with scallion greens and serve with any remaining filling on the side.
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.Halve bell peppers lengthwise; remove stems and seeds. Trim, peel, and grate carrots on the largest holes of a box grater. Trim and thinly slice scallions, separating whites from greens. Halve gouda slices.
2
Step 2
Place bell peppers on a baking sheet and drizzle each half with oil; rub to coat (line baking sheet with foil for easy cleanup!). Season with salt and pepper.Arrange cut sides down. Roast on middle rack until browned and softened, 18-20 minutes.
3
Step 3
While bell peppers roast, in a small pot, combine couscous, ¾ cup water, and ½ tsp salt (1½ cups water and 1 tsp salt for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. (Drain any excess water from pot if necessary.)Keep covered off heat until ready to serve.
4
Step 4
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, carrots, and scallion whites. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are slightly softened and beef is almost cooked through, 3 minutes.Carefully drain grease from pan. TIP: Push beef mixture to one side of pan, then tilt pan so excess grease pools on opposite side; use a pair of tongs to hold a folded paper towel to sop up grease.Stir in Cajun Spice Blend, tomato paste, and ⅓ cup water (⅔ cup for 4 servings). Cook, stirring occasionally, until beef is cooked through and sauce has reduced, 2-3 minutes more. Remove pan from heat.
5
Step 5
Once couscous is done, stir couscous, sour cream, and 1 TBSP butter (2 TBSP for 4 servings) into pan with beef mixture. Taste and season with salt and pepper if desired. TIP: If filling seems too thick, stir in a splash of water.
6
Step 6
Once bell peppers have finished roasting, remove from oven. Carefully flip bell peppers and stuff each half with filling (reserve any remaining filling for serving).Top stuffed peppers with gouda; return to middle rack and bake until cheese melts, 3-4 minutes.
7
Step 7
Divide stuffed peppers between shallow bowls. Top with scallion greens and serve with any remaining filling on the side.
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puts Cajun Turkey & Gouda Stuffed Peppers on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 640 calories per serving and 39 g of protein, the numbers fit most balanced eating frameworks without adjustment.
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
640Calories
39gProtein
48gCarbs
31gFat
6gFiber
680mgSodium
Daily calorie contribution32% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Cajun Turkey & Gouda Stuffed Peppers?
Cajun Turkey & Gouda Stuffed Peppers contains 640 calories and 39 g of protein per serving.
Which meal service offers Cajun Turkey & Gouda Stuffed Peppers?
Cajun Turkey & Gouda Stuffed Peppers is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
❓ Frequently asked questions
How many calories are in Cajun Turkey & Gouda Stuffed Peppers?+
Cajun Turkey & Gouda Stuffed Peppers has 640 calories per serving, with 39g protein, 48g carbs, 31g fat.
Is Cajun Turkey & Gouda Stuffed Peppers high in protein?+
Yes. It delivers 39g of protein per serving, which we count as high-protein.
How long does Cajun Turkey & Gouda Stuffed Peppers take to make?+
About 10 minutes, rated medium difficulty, and it serves 2.
Does Cajun Turkey & Gouda Stuffed Peppers list its allergens?+
HelloFresh does not itemize allergens for this meal — check the package label before cooking, especially for serious allergies.
How much does Cajun Turkey & Gouda Stuffed Peppers cost?+
It runs about $9–$12/serving through HelloFresh.
What diets does Cajun Turkey & Gouda Stuffed Peppers work for?+
It is tagged Under 650 Calories, High Protein, Sodium Smart, Pork-free.
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