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High protein stuffed peppers cut open on a plate, filled with ground beef and rice and topped with greek yogurt

High-Protein Stuffed Peppers

5 from 1 vote
These high-protein stuffed peppers have seasoned ground beef, rice, and tomato sauce all under melted mozzarella. Each pepper has 366 calories and 30 grams of protein.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings : 6 servings

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Equipment

Ingredients

For the Peppers
  • 6 medium bell peppers
  • salt, to taste
For the Beef & Rice Filling
  • 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
To Serve
  • plain greek yogurt
  • chopped fresh flat leaf parsley
US Customary - Metric
Start Cooking

Instructions
 

Prep the Peppers
  1. Heat the oven. Heat the oven to 400°F (200°C / 180°C fan).
  2. Slice the top ½ inch off each of 6 medium bell peppers and pull out the seeds and white ribs. If a pepper won't stand up, shave a thin slice off the bottom without cutting through. Stand the peppers in a large braiser, Dutch oven or baking dish that holds them snugly and add a light sprinkle salt inside them. Bake for 15 minutes while you make the filling.
    How to make stuffed peppers, starting with six hollowed red bell peppers standing in a cast iron pan
Make the Filling
  1. Heat 2 tsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb lean ground beef. Cook for 8 to 9 minutes, breaking the beef up with a spoon, until it's starting to brown. Then add 1 medium yellow onion and cook for 1 to 2 minutes until softened.
    Add 4 garlic cloves (minced), 3 tbsp tomato paste, 1 tbsp Italian seasoning, 2 tsp smoked paprika, and ½ tsp red pepper flakes (optional). Stir for 1 minute, until the tomato paste darkens and everything smells fragrant.
    Seasoned ground beef and onion filling for high protein stuffed peppers with ground beef
    2. Don't rush browning the beef. This step adds tons of flavor. First you'll notice lots of liquid release then it will evaporate off. That's when the browing process can begin.
  2. Stir in 2 tbsp Worcestershire sauce, 1.5 cups passata, and 1 cup cooked white rice. Simmer for 2 to 3 minutes, until the filling is thick enough to scoop with a spoon. Take the skillet off the heat and stir in 1 cups shredded low moisture part skim mozzarella. Taste and add salt, to taste.
    Ground beef, rice and tomato filling for a stuffed peppers recipe with rice, stirred with a wooden spoon
Stuff and Bake
  1. Take the peppers out of the oven and tip out any liquid that has pooled inside them. Pour the remaining 1.5 cups passata into the bottom of the pot. Pack the filling into the peppers, pressing it down as you go. Pile on the remaining 1 cups shredded low moisture part skim mozzarella, pressing lightly so it stays put.
    Easy stuffed peppers recipe before baking, six red peppers piled with shredded mozzarella
  2. Bake for 15 to 20 minutes, until the cheese is melted, bubbling and browned in spots and a knife slides easily into the side of a pepper.
    Stuffed peppers recipe with bubbly browned mozzarella and two pepper tops set back on as lids
    3. For more color on the cheese, broil for the last 1 to 2 minutes. But make sure you keep a careful eye on it to ensure no burning.
  3. Rest for 5 minutes. Spoon the warm tomato sauce from the pot over and around each pepper, then top with a dollop each of plain greek yogurt and a sprinkle of chopped fresh flat leaf parsley.

Nutrition

Calories: 366kcalCarbohydrates: 33gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 71mgSodium: 495mgPotassium: 1305mgFiber: 6gSugar: 14gVitamin A: 5110IUVitamin C: 170mgCalcium: 333mgIron: 6mg

Notes

  • Air fryer. Heat the air fryer to 375°F (190°C). Depending on the size of your air fryer, work in batches. Air fry the empty peppers standing up for 8 minutes. Stuff them with the filling, without the cheese on top, and air fry for 8 minutes. Add the cheese, press it down so the fan doesn't blow it off, and air fry for 3 to 4 minutes until melted and golden.
  • No Italian seasoning? Mix 1 tsp dried oregano, 1 tsp dried basil, ½ tsp dried thyme and ½ tsp crushed dried rosemary. Or keep it simple and use 2 tsp dried oregano plus 1 tsp dried basil.
  • Time saving shortcut. Skip the par-bake. Stand the peppers in a microwave-safe dish with 3 tbsp water, cover with a plate and microwave for 5 to 6 minutes, then stuff and bake.
  • Storage. Refrigerate for up to 4 days. Reheat at 350°F (175°C) for 15 minutes, in the air fryer at 320°F (160°C) for 6 to 8 minutes, or in the microwave for 2 minutes. Add the yogurt after reheating.
  • Freezer. Freeze baked peppers without the yogurt for up to 3 months. Thaw overnight and reheat as above.