High-Protein Stuffed Peppers

Name: High-Protein Stuffed Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 6 medium bell peppers; salt (to taste); 2 tsp extra virgin olive oil; 1 medium yellow onion (finely diced); 1 lb lean ground beef; 4 garlic cloves (minced); 3 tbsp tomato paste; 1 tbsp Italian seasoning; 2 tsp smoked paprika; ½ tsp red pepper flakes (optional); 2 tbsp Worcestershire sauce; 3 cups passata (24 oz); 1 cup cooked white rice; 2 cups shredded low moisture part skim mozzarella (divided); salt, to taste; plain greek yogurt; chopped fresh flat leaf parsley

I LOVE stuffed peppers so I was quite shocked when I realized that I didn’t have a recipe for them on my site.

Enter: High-Protein Stuffed Peppers.

These are a super classic take on stuffed peppers and the only thing that makes then especially high-protein is that the ground beef to rice ratio favors the beef, making then a little healthier and more filling.

Each pepper has 366 calories and 30 grams of protein. Typically I eat about one and a half for about 550 calories and 45 grams of protein.

Such a cozy yet healthy dinner that makes enough leftovers to enjoy for lunch for a couple of days too.

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Close up of stuffed bell peppers with golden melted cheese and chopped parsley

Why You’ll Love It

30 grams of protein per pepper. This is the kind of recipe that feels like a comfort food but is actually healthy. With 30 grams of protein per pepper, it will keep you full and satisfied too.
Packed with flavor. I kept this recipe pretty classic but ampted up the seasonings so it really is super flavorful.
Soooo much gooey cheese. Not gunna lie, my favorite part of a stuffed pepper is the cheese so I did not skimp in this recipe.
Make it once, enjoy all week. This recipe makes 6 peppers. Make it for dinner and get a couple extra lunches out of your effort.
Freezer-friendly. These stuffed peppers are freezer-friendly. Stop before adding the cheese to the top and freeze for another day. To reheat just thaw and throw into the oven or microwave.

If you’re looking for more healthy comfort recipes, try my High-Protein Chicken Pot Pie Soup with Cottage Cheese Biscuits. It’s so flavorful and creamy, yet somehow very nutritionally balanced.

Fork lifting a bite of stuffed pepper with a long mozzarella cheese pull over the pan

Key Ingredients

There’s nothing fancy in these stuffed peppers. Just the basics.

Bell peppers: I went with just red but you can use a mix of colors too.
Lean ground beef: A classic in stuffed peppers and where most of the protein in this recipe comes from.
Cooked rice: You can use a pouch of microwave rice or leftover rice. It soaks up all the flavors and adds the perfect soft texture.
Passata & tomato paste: Passata is smooth strained tomatoes and works really well as the tomato sauce component of this dish. You can also use canned tomato puree. Tomato paste adds that extra concentrated flavor.
The seasonings: I like to go heavy with the seasonings here. Italian seasoning, smoked paprika, fresh garlic, Worcestershire sauce, and a pinch of red pepper flakes. It sounds like a lot but it elevates ground beef and rice to another level.
Mozzarella: My favorite part of stuffed peppers. Half gets mixed in and half goes on top for a gooey melty mozzarella pull with each bite.
Greek yogurt & chopped parsley: Optional extras to top your peppers.

If you liked this one, try my High-Protein Minestrone Soup. It’s easy to make, packed with veggies, and super satisfying unlike some minestrone recipes.

How to Make It

There are a couple of easy steps involved but it really is simple. The oven does most of the work.

How to make stuffed peppers, starting with six hollowed red bell peppers standing in a cast iron pan

Prep & par-bake the peppers
Slice off the tops, remove the seeds and white parts. Then bake for 15 minutes to soften them up before stuffing.

Seasoned ground beef and onion filling for high protein stuffed peppers with ground beef

Brown the beef & add the seasonings
This step is important to maximize flavor. Take your time browning the beef. You want golden edges to form before adding the onions, garlic, and seasonings.

Ground beef, rice and tomato filling for a stuffed peppers recipe with rice, stirred with a wooden spoon

Finish the filling
Add the passata, rice, and mozzarella and stir until combined and gooey from the melted cheese.

Stuffed peppers in a red cast iron pan on a striped kitchen towel

Stuff & bake
Stuff you peppers with the filling and top with the remaining mozzarella. Bake until melted and golden. Top with fresh parsley and greek yogurt.

If you like this one, try my Creamy High-Protein Lasagna Soup. It’s one of the most popular recipes on my site. And my sister’s personal favorite.

Air Fryer Method

If you’d rather use your air fryer, it’s an option! Depending on the size of your fryer, you may need to half the recipe or cook it in batches.

Here’s how to do it:

Air fry your empty peppers at 375°F (190°C) for 8 minutes.
Meanwhile, make your stuffing following the instruction below.
Then stuff the peppers, leaving the cheese off the tops for now, and air fry for another 8 minutes.
Then add your cheese, pressing down so it doesn’t blow off. Air fry for about 3 to 4 minutes until the cheese is melted and golden.

I am a late convert but absolutely obsessed with cooking with my air fryer. For more recipes, check out 17 Easy Air Fryer Dinner Ideas.

Stuffed peppers with rice and ground beef, cut open on a plate with a dollop of greek yogurt

Swaps & Substitutions

This recipe is super flexible so feel free to get creative and use what you have.

Ground beef: Lean works best here from a nutrition perspective but also avoids a large amount of oil pooling in the peppers as they bake. Ground chicken and turkey also work. Just substitute 1:1.
White rice: Brown rice, quinoa, and even cauliflower rice would all work here. Just make sure it’s cooked first.
Passata: Plain tomato sauce or crushed tomatoes work the same. You can even use a jar of marinara if that’s what you have on hand.
Mozzarella: Skip it if you’re dairy-free or sub for sharp cheddar or pepper jack. Most melty cheeses will work.
Italian seasoning: If you don’t have it in your pantry, you can mix your own with 1 tsp dried oregano, 1 tsp dried basil, ½ tsp dried thyme, and ½ tsp dried rosemary. Or keep it simple with 2 tsp oregano and 1 tsp basil.
Greek yogurt: Skip it or use sour cream.

Victoria’s Tips

Here are a couple of tips to make the best possible high-protein stuffed peppers.

Look for peppers with a flat bottom. When you’re shopping, look for peppers that can stand up on their own. This will make the baking process easier.
Pack them in snugly. Find a pot the holds all 6 peppers snuggly so they don’t fall down while cooking.
Be patient when browning your beef. Getting properly crispy and golden ground beef requires a bit of patience but adds tons of flavor. Take your time.
Press the cheese down. When you pile on the mozzarella to the top of the peppers, give them a quick pat down to ensure the cheese stays where you’ve put it.

Forkful of beef and rice filling lifted from healthy high protein stuffed peppers topped with greek yogurt

Storage & Meal Prep

Leftover stuffed peppers keep in an airtight container in the fridge for up 4 days. Or you can freeze them for up to 3 months.

Reheat leftovers in a 350°F (175°C) oven for about 15 minutes and add the greek yogurt after.

FAQ

Why are these stuffed peppers higher in protein?

This is a pretty classic stuffed pepper recipe. The only thing I’ve changed is the ground beef to rice ratio, favoring the beef for extra protein.

Do you need to pre-bake the peppers before stuffing them?

Technically no, but you peppers will taste nearly raw if you don’t give them some extra time in the oven. If you’re short on time, check the recipe notes. I’ve included a microwave shortcut.

What do you serve with them?

I honestly eat them on their own but a simple side salad is a great pairing.