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High-Protein Stuffed Peppers

These high-protein stuffed peppers combine lean ground beef, spices, and cheese into delicious, nutritious flavor pockets, bringing comfort and satisfaction to your meals.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 pound 90% lean ground beef A great source of protein. Consider swapping with turkey or plant-based protein for a lighter option.
  • 1 1/4 teaspoons salt, divided Enhances the flavors of the dish.
  • 1/4 teaspoon baking soda Assists in tenderizing the meat.
  • 3 large red, yellow, or orange bell peppers, cut in half and cored Feel free to use green peppers if preferred.
  • 3 tablespoons extra-virgin olive oil Provides healthy fats and promotes flavor.
  • 1 medium yellow onion, finely chopped Adds sweetness and depth.
  • 3 cloves garlic, minced A must-add for aromatic flavor.
  • 1 1/2 teaspoons chili powder Offers a warm kick; adjust based on your heat preference.
  • 1/2 teaspoon ground cumin Enhances the dish with its earthy flavor.
  • 1/4 teaspoon dried oregano A classic herb that complements the stuffing.
  • 1 8-ounce can tomato sauce Adds moisture and tang.
  • 1 cup cooked rice, quinoa, or any grain Use whole grains for added fiber.
  • 1 1/2 cups shredded Monterey Jack or Cheddar Jack cheese Melts beautifully; feel free to incorporate low-fat options for a healthier twist.

Method
 

Preparation
  1. Preheat the oven to 425 degrees F and set an oven rack in the middle position to ensure even cooking.
  2. In a medium bowl, mash the ground beef with 1 teaspoon of salt and the baking soda. Let sit for 20 minutes.
  3. Line a 9x13-inch baking dish with aluminum foil for easy cleanup. Place the bell peppers cut side up, drizzle with 1 tablespoon of olive oil, and sprinkle with the remaining salt. Roast for about 20 minutes.
  4. Heat the remaining 2 tablespoons of olive oil over medium heat in a large nonstick skillet. Add the chopped onion and cook for 3-4 minutes until soft. Then, add the minced garlic and cook for 1 more minute.
  5. Add the ground beef mixture, chili powder, cumin, and oregano to the skillet. Cook until the meat is browned, about 4-5 minutes.
  6. Stir in the tomato sauce, bringing it to a boil. Reduce heat and simmer for 2-3 minutes until the meat is thoroughly cooked.
  7. Stir in the cooked rice or quinoa and 3/4 cup of cheese until melted and combined.
  8. Spoon the mixture into the roasted peppers, stacking tightly and topping with the remaining cheese.
  9. Roast for another 10-15 minutes until heated through and the cheese has melted.

Notes

For an extra flavorful twist, add fresh herbs like cilantro or parsley to the filling. You can prepare the stuffed peppers ahead of time and refrigerate them until ready to bake.