High Protein Stuffed Peppers
Don’t know what to do with that ground beef in the fridge? Try these High Protein Stuffed Peppers! Not only do they have plenty of protein, but they are stuffed with both dried and fresh herbs, and tender lupini rice, to create a super flavorful and satisfying meal.
Flavorful & Filling Stuffed Bell Peppers
If you’ve been with me for a bit, you know I love stuffing my food with other food. My Lasagna Stuffed Mushrooms with Ricotta and Cheese Stuffed Peppers are just a couple of my go-tos! These easy stuffed peppers are my latest fixation. They are great for adding variety to my weekly meal plan while also helping to make sure I get all the nutrients I need.
I especially love the great combination of ingredients in this recipe. The peppers, onions, garlic, and turmeric build a rich, aromatic layer, while the dried and fresh herbs add a complexity of flavors to the filling. Then, the stuffed peppers hang out in a jacuzzi of tangy tomato sauce until soft, juicy, and bursting with flavor.
Great for a busy schedule (I can attest!), these high protein stuffed peppers are a meal prep favorite and an effortless way to get food on the table after a long day. Try them out for yourself!
Why You’ll Love It
- Made with simple ingredients that you’ll use a lot of! Great for using up extra veggies in the fridge.
- A high-protein meal option to help keep you full and satisfied.
- Easy to customize with what you have on hand.
- Cooking the peppers in a rich tomato sauce over the stovetop makes them tender, juicy, and full of flavor.
- The added herbs make these stuffed peppers taste gourmet without the extra effort.
Top Ingredients for Healthy Stuffed Peppers
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Yellow onions: The best onion for this recipe, as it adds a sweet, savory flavor to the filling.
- Turmeric: Turmeric is cooked into the beef and the tomato sauce for a deep, warming flavor.
- Garlic: Creates a deeper, savory flavor that is absolutely essential to this dish.
- Ground beef: I recommend using lean ground beef for this peppers recipe. I used 85/15 for a good fat content without being too greasy.
- Dried herbs: I used oregano, mint, tarragon, and savory for this recipe, but feel free to use your favorite dried herbs.
- Lemon juice: This is added to the beef and sauce for a bright, tangy flavor.
- Tomato paste: The best way to get a rich, flavorful sauce is to use tomato paste. It’s more concentrated and adds depth to the dish.
- Tomato sauce: Use a good quality tomato sauce to really enhance the flavors.
- Fresh herbs: I used basil, parsley, chives, cilantro, and dill for a fresh and aromatic addition to the filling.
- Red bell peppers: Red bell peppers have a slightly sweeter flavor and hold up well when stuffed and cooked.
- Kaizen rice: Adds even more protein and fiber to this healthy dish!
Substitutions & Additions
Filling: Use whatever ground meat you’d like. Ground turkey, ground chicken, or sausage all work well.
Bell Peppers: You can use orange or yellow bell peppers. Green bell peppers work too, but they’ll have a slighter bitter flavor.
Add Cheese: Mozzarella cheese, cheddar cheese, or any other kind of shredded cheese can be added to the top of the stuffed peppers before baking for a gooey, melty addition.
Add extra veggies: Amp up the veggie power by adding some chopped zucchini, mushrooms, or spinach to the filling. It’s a great way to sneak in more nutrients and add some texture to the dish.
Fun Topping Ideas
I love adding Greek yogurt and any leftover fresh herbs from the recipe to the top of my stuffed peppers for a creamy and tangy element. You could also add your favorite hot sauce, some feta cheese, or sliced avocado on top for added flavor and spice.
How to Make High Protein Stuffed Peppers
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – ADD AROMATICS
To start, bring a pan to medium heat, add 1 tablespoon olive oil, 2 yellow diced onions, 3-4 tablespoons water, and saute.
Once onions are translucent, add 2-3 large minced garlic cloves, 1/2 tbsp turmeric, a couple of pinches of salt and pepper, and stir.
STEP 2 – COOK BEEF
Next, add the ground beef and bring the heat to medium-high. Season ground beef with the oregano, mint, tarragon, and dried savory. Continuously mince with a spatula to get rid of any crumbles.
While the meat cooks, you can prepare the Kaizen rice according to the package instructions, if needed.
Once the meat has browned, squeeze the juice of half a lemon and add the tomato paste and 2/3 can of tomato sauce. Stir for about 2 minutes.
STEP 3 – ADD FRESH HERBS
Grab a large handful (or about 1 cup) of each: fresh basil, fresh parsley, fresh chives, and a smaller handful (1/2 cup) each of fresh cilantro and fresh dill. Roughly chop and add on top of the meat, stirring for another 1 to 2 minutes. Add the Kaizen rice to the mixture. Turn off the heat and set aside.
STEP 4 – MAKE SAUCE
Bring a saucepan to medium heat. Add 1 tbsp olive oil and 1 diced onion. Saute until translucent, then add the garlic, turmeric, 1 can of tomato sauce, 1/2 cup of water, the juice of half a lemon, and a pinch of salt and pepper. Bring to a simmer, then set aside.
STEP 5 – ASSEMBLE & BAKE
Cut the bell peppers about 1/4 inch down from the top and empty the middle using a knife or a spoon. Spoon the meat mixture inside the peppers and place in a large pot.
Once all the peppers have been put in the pot, pour the sauce from the saucepan around the bell peppers.
Put the lid on, and cook on medium heat over the stove for 35-45 minutes.
STEP 6 – ADD TOPPINGS & SERVE
Remove, add a dollop of plain yogurt, some tomato sauce from the bottom of the pot, and fresh herbs of choice.
ENJOY!
FAQ
Nope! You don’t have to worry about the peppers cooking evenly, as the tomato sauce and moisture from inside the pot will gently steam them and help them cook through.
These peppers are a great standalone meal, but you can also serve them with a side of quinoa, brown rice, or cauliflower mash for some added protein and fiber.
I also recommend a side salad like my Mediterranean Cucumber Salad (Salad Shirazi) or another tasty Mediterranean-inspired side like these Air Fryer Mediterranean Vegetables or this Chopped Mediterranean Chicken Salad.
Yes. To freeze them cooked, let them cool completely and then wrap them individually in foil. Thaw overnight in the fridge before reheating.
Storage
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3-4 days. To reheat, place them on a baking dish and heat in the oven at 375°F for about 10-15 minutes.
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High Protein Stuffed Peppers
These easy stuffed peppers are great for adding variety and lots of nutrients to your weekly meal plan. The stuffed peppers hang out in a jacuzzi of tangy tomato sauce until soft, juicy, and bursting with flavor.
Ingredients
- 2 yellow onions
- 1 tablespoon olive oil
- 3-4 tablespoons water
- 2-3 large minced garlic cloves
- ½ tablespoon turmeric
- Pinch of salt and pepper
- 1-1/2 pounds ground beef
- 1 tablespoon dried oregano
- 1 tablespoon dried mint
- 1 tablespoon dried tarragon
- 1 tablespoon dried savory
- ½ lemon, juiced
- 2 tablespoons tomato paste
- ⅔ can tomato sauce (10 oz)
- 1 cup fresh basil
- 1 cup fresh parsley
- 1 cup fresh chives
- ½ cup fresh cilantro
- ½ cup fresh dill
- 4 ounces Kaizen cooked Kaizen rice
- 5-7 large bell peppers
Instructions
- Bring a pan to medium heat, add 1 tablespoon olive oil, 2 yellow onions, 3-4 tablespoons water, and saute.
- Once onions are translucent, add 2-3 large minced garlic cloves, 1/2 tbsp turmeric, a couple of pinches of salt and pepper, and stir.
- Add the ground beef and bring the heat to medium-high. Season ground beef with the oregano, mint, tarragon, and dried savory. Continuously mince with a spatula to get rid of any crumbles.
- Once the meat has browned, squeeze the juice of half a lemon and add the tomato paste. 2/3 can of tomato sauce, and stir for about 2 minutes.
- Grab a large handful (or 1 cup) of each: fresh basil, fresh parsley, fresh chives, and a smaller handful (1/2 cup) each of fresh cilantro and fresh dill. Roughly chop and add on top of the meat, stirring for another 1 to 2 minutes. Turn off the heat, and stir in the cooked Kaizen rice.
- Bring a saucepan to medium heat. Add 1 tbsp olive oil and 1 diced onion. Saute until translucent, then add the garlic, turmeric, 1 can of tomato sauce, 1/2 cup of water, the juice of half a lemon, and a pinch of salt and pepper. Bring to a simmer, then set aside.
- Cut the bell peppers about 1/4 inch down from the top and empty the middle using a knife or a spoon. Spoon the meat mixture inside the peppers and place in a large pot. Once all the peppers have been put in the pot, pour the sauce from the saucepan around the bell peppers. Put the lid on, and cook on medium heat over the stove for 35-45 minutes.
- Remove, add a dollop of plain yogurt, some tomato sauce from the bottom of the pot, and fresh herbs, and enjoy!
Notes
Store any leftover stuffed peppers in an airtight container in the fridge for up to 3-4 days. To reheat, place them on a baking dish and heat in the oven at 375°F for about 10-15 minutes.
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