Stuffed Peppers Ingredients
- Bell peppers – Medium or large bell peppers of any color work well in this recipe. When choosing peppers, I recommend picking ones with a flat bottom so they stand up more easily.
- Ground meat – In this recipe, I used low-fat (~7%) pork and beef mince/ground meat (50/50), so the final meal has more protein and fewer calories. You can replace it with any ground meat you like, such as beef, chicken, turkey, or another option.
- Rice – I recommend using classic long-grain white rice. You can replace it with any rice variety you prefer. This recipe uses cooked rice, and for convenience, you can cook it the day before.
- Cheese – You can use your favorite cheese, such as cheddar, mozzarella, parmesan, or another cheese you like. For better nutritional value, I used a light cheese with less fat and more protein.
- Onion – Both regular white onion and red onion work well in this recipe.
- Garlic – This recipe uses quite a lot of garlic, which gives the dish a really good, slightly spicy flavor.
- Crushed tomatoes / Tomato puree – I personally like using crushed tomatoes in this recipe because they give the dish a better texture. You can also replace them with classic tomato sauce, tomato puree, or fresh chopped tomatoes.
- Parsley – Dried parsley works well, but whenever possible, I prefer using fresh chopped parsley.
- Seasonings and herbs – In this recipe, I used salt, black pepper, ground paprika, garlic powder, onion powder, oregano, and basil. You can add more seasonings, replace them, or leave some out depending on your taste.
How to Make Stuffed Peppers?
- Cut off the tops of the peppers, then remove the core and seeds – Cut off the top part of each pepper together with the stem, remove the core, and clean out the seeds.
- Chop the onion and garlic and cook the rice until soft – Peel the onion and garlic, then chop them finely. Bring water to a boil in a pot and cook the rice until soft. This recipe uses quite a small amount of rice, so for convenience, it can also be cooked the day before. At this point, you can also preheat the oven to 200 °C.
- Make the stuffed bell pepper filling in a pan – Add olive oil to a pan and fry the chopped onion over medium heat until soft and translucent. Add the chopped garlic and cook until it also softens slightly. Add the ground meat and cook for about 3-4 minutes, until it starts to brown. Add salt, black pepper, and the seasonings, then mix evenly with the meat. Pour in the crushed tomatoes, mix, and let the sauce simmer for about a minute until it thickens slightly. Add the cooked rice, parsley, and 3/4 of the cheese, then mix into an even filling. Remove the pan from the heat and let the meat mixture cool slightly.
- Fill the peppers with the meat filling and top with cheese – Fill the prepared peppers with the meat mixture almost up to the top edge of the peppers, then cover with grated cheese.
- Bake the stuffed peppers and serve – Place the stuffed peppers in a baking dish or on a baking tray and bake for about 25-30 minutes, until the cheese looks slightly crispy on top. Remove the peppers from the oven, let them cool slightly, and garnish with a little chopped parsley, cilantro, or other fresh herbs if desired. Enjoy!
Stuffed Peppers Nutrition per Serving
562 calories / 50.4 g protein / 45.3 g carbohydrates / 24.6 g fat / 11.8 g fiber / 18.1 g sugar
High Protein Stuffed Peppers Recipe
A tasty high protein stuffed peppers recipe that is very easy to make. For the filling, we make a flavorful mix of ground meat, cheese, and rice, while the peppers become soft and juicy in the oven. This recipe has great nutritional value and contains about 50 g of protein per serving.
Ingredients
Stuffed Peppers
- 300 g low-fat ground meat
- 4 medium bell peppers about 200 g each
- 80 g grated light cheese
- 100 g cooked rice
- 1 can crushed tomatoes 400 g
- 1 large onion
- 4 garlic cloves
- salt
- black pepper
Optional
- 1 tsp ground smoked paprika
- 0.5 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp chili flakes/cayenne pepper
- 1 tbsp dried parsley or a handful of fresh parsley
- 0.5 tsp oregano
- 0.5 tsp basil
Instructions
- Cut off the top part of each pepper together with the stem, remove the core, and clean out the seeds.
- Cook the rice in boiling salted water for about 10 minutes, until soft. The rice can also be cooked the day before for convenience.
- Peel and finely chop the onion and garlic. At this step, you can also start preheating the oven to 200 °C.
- Add olive oil to a pan. Add the onion and fry until soft. Add the garlic and cook until it has softened slightly as well.
- Add the ground meat to the pan and fry until the released liquid has mostly evaporated and the meat has started to brown slightly.
- Add salt, black pepper, and the seasonings, then mix well. Pour in the can of crushed tomatoes, mix evenly, and let the sauce thicken slightly for 1-2 minutes.
- Add the parsley, cooked rice, and 3/4 of the grated cheese to the pan, then mix into an even filling. Once the cheese has fully melted, remove the pan from the heat and let the meat mixture cool slightly.
- Fill the peppers with the meat mixture and top with the remaining grated cheese.
- Place the peppers in a baking dish or on a baking tray and bake at 200 °C for 25-30 minutes.
- Remove the peppers from the oven, let them cool slightly, and garnish with chopped fresh herbs if desired. Enjoy!
Nutrition (per serving)
Calories: 562kcalCarbohydrates: 45.3gProtein: 50.4gFat: 24.6gFiber: 11.8gSugar: 18.1g
Tried this recipe?Let us know how it was!
