My guy has a palette of a six year old and he has like these. They add good variety, veggies, and they are pretty simple to make.

Macros:
(Brown Rice Per Serving): 11g /27.5g /18g
(Quinoa Per Serving): 11.5g /25.5g /19g
*Besides rice/quinoa carbs also from the onion and tomato sauce
You can also just add more meat and ditch the carbs all together

6 green bell peppers, tops cut away and seeds removed
2 tablespoons olive oil
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1 pound ground turkey
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt (optional or salt free seasoning)
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked brown rice or quinoa
8 ounces tomato sauce
Water

Directions
Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels. (I don't do this step because I like my peppers a little on the firm side)

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the turkey, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Also you can get creative with the tops and add cheese and or bread crumbs for the last 10 minutes or so depending on your macros