Stuffed Bell Peppers (Edit recipe)

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These stuffed bell peppers are proof that you can have a high-protein, low-calorie meal that tastes delicious without a single scoop of protein powder. Packed with real ingredients, big flavors, and loads of protein from the Sturdy Sweet Basil Sauce, this recipe is a keeper. Try it once, and you’ll be hooked. Oh, wait. Did we mention each pepper packs over 23g of protein? Let’s cook!

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

12

Serves: 2-3

Ingredients

6 pieces Bell Pepper, medium-sized, (any color, but uniform in size for even cooking)
1.5 cups Long-Grain Rice, cooked
1 lb Ground Beef, (or substitute ground turkey, lamb, or a vegetarian option like mushrooms)
1 pieces Onion, medium size, finely diced
3 cloves Garlic, minced
14.5 oz Diced Tomatoes, Canned
1 Tbsp Italian Seasoning
1 cup Mozzarella Cheese, shredded
0.5 cup Parsley, chopped
1 tsp Salt, to taste
0.5 tsp Ground Fresh Black Peppercorns, to taste
0.5 tsp Red Pepper Flakes, optional for a little heat

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F. Cut the tops off the peppers and scoop out the seeds and ribs. Save the tops to help balance them in your baking dish.
Heat a skillet over medium-high heat with a drizzle of olive oil. Toss in your diced onions and sauté until they’re soft and slightly caramelized (about 8 minutes). Add the minced garlic and stir for another 2 minutes—don’t let it burn!
Add your ground beef (or chosen protein) to the skillet. Break it up with a wooden spoon and cook until browned, about 10 minutes. Drain any excess fat.
Lower the heat and stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, pepper, and a generous spoonful of Sturdy Sweet Basil Sauce (roughly 20g per pepper). Let it all simmer for 5 minutes, then fold in the cooked rice, parsley, and a cup of shredded mozzarella.
Arrange the bell peppers upright in a large casserole dish. Spoon the filling into each pepper until it’s heaping. Sprinkle extra mozzarella over the tops (go wild—no one’s judging).
Bake at 350°F for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and golden. Sprinkle a few toasted breadcrumbs mixed with Parmesan for an irresistible crust.
Pull the peppers out of the oven, sprinkle with extra parsley, and marvel at your culinary masterpiece. Serve hot with a side of crusty bread to mop up the extra Sturdy Sweet Basil Sauce because no drop should go to waste.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1098
Fat:	54 g
Carbohydrates:	48 g
Protein:	97 g
Cholesterol:	263 g
Sodium:	2322 mg
Fiber:	5 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.