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Several high protein stuffed bell peppers in a baking dish, filled with a savory ground beef mixture and topped with golden, melted cheddar cheese.

High-protein Stuffed Bell Peppers

myrecipe
A foolproof recipe for stuffed bell peppers that guarantees a tender, flavorful result every time. By pre-baking the peppers and blooming the spices, this dish elevates a classic into a satisfying, high-protein meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 410 kcal

Equipment

  • 9x13 inch baking dish
  • Large skillet

Ingredients
  

  • 4 large bell peppers red, yellow, or orange (about 850g)
  • 1/2 cup water
  • 1 tsp olive oil
  • 3 cloves garlic minced
  • 1 lb. lean ground beef 96/4
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 cup cooked rice (about 72g)
  • 1/2 cup frozen corn (about 68g)
  • 1 large tomato diced (about 270g)
  • 2 Tbsp freshly chopped cilantro
  • 1 cup shredded cheese Monterey Jack, mozzarella, or Colby Jack (about 112g)
  • Chopped cilantro and sour cream for serving (optional)

Instructions
 

Prep and Pre-Bake the Peppers

  • Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish. Slice the bell peppers in half from top to bottom and remove the seeds and membranes.
  • Place the pepper halves cut-side down in the prepared dish. Pour the 1/2 cup of water into the bottom of the dish to create steam. Bake for 10 minutes to soften the peppers.

Bloom Spices and Cook the Filling

  • While the peppers are baking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
  • Add the ground cumin, dried oregano, and chili powder to the hot oil. Stir constantly for 30-45 seconds to 'bloom' the spices and make them aromatic.
  • Add the lean ground beef and salt. Use a spoon to break the meat apart and cook for 6-8 minutes, until browned and no longer pink. Drain any excess fat.
  • Remove the skillet from the heat. Gently fold in the cooked rice, frozen corn, diced tomatoes, and fresh cilantro until just combined.

Stuff and Bake to Perfection

  • Carefully remove the peppers from the oven. Use tongs to flip them over so they are cut-side up.
  • Spoon the ground beef filling evenly into each pepper half, filling them generously.
  • Top each pepper with shredded cheese. Bake uncovered for about 15 minutes, or until the filling is hot and the cheese is melted and bubbly.
  • Let the peppers rest for a few minutes before serving. Garnish with a dollop of sour cream and a sprinkle of fresh cilantro, if desired.

Notes

Substitutions: For a different protein, use lean ground turkey or chicken. For a low-carb option, swap the rice for an equal amount of riced cauliflower.
Storage: Store cooled, baked peppers in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.
Pro Tip: For the best melt, shred your own block of cheese. Pre-shredded varieties contain starches that can prevent a smooth melt.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 410kcalCarbohydrates: 23gProtein: 35gFat: 16gSaturated Fat: 8gCholesterol: 95mgSodium: 850mgPotassium: 500mgFiber: 6gSugar: 9gVitamin A: 30IUVitamin C: 150mgCalcium: 250mgIron: 4mg
Keyword High Protein, meal prep, stuffed peppers
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