How to Make the Perfect High Protein Beef Stuffed Bell Peppers
American · Medium · 60 min · 4 servings
These colorful stuffed bell peppers are filled with a savory mixture of lean ground beef, quinoa, and tomatoes creating a well-rounded high protein meal in a natural edible bowl. Each pepper delivers over 38 grams of protein making them an excellent choice for muscle building nutrition.
Why this recipe works
This High Protein Beef Stuffed Bell Peppers recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 large bell peppers any color tops removed and seeded
- 500 g lean ground beef
- 1 cup cooked quinoa
- 1 cup diced tomatoes canned
- 1 tsp Italian seasoning
- 100 g shredded mozzarella cheese
Step by step instructions
Step 1: Prepare the Peppers and Oven
Preheat your oven to 190 degrees Celsius or 375 degrees Fahrenheit and lightly grease a baking dish large enough to hold all four peppers upright. Slice the tops off the peppers, remove the seeds and membranes, and place them cut side up in the prepared baking dish.
Step 2: Cook the Beef Filling
Brown the ground beef in a skillet over medium high heat for 6 to 7 minutes, breaking it into small pieces as it cooks, then drain any excess fat. Add the diced tomatoes, cooked quinoa, and Italian seasoning to the skillet and stir everything together, cooking for another 2 minutes until well combined.
Step 3: Fill and Bake the Peppers
Spoon the beef and quinoa mixture generously into each bell pepper, pressing down lightly to pack it in and mounding it slightly above the rim. Bake uncovered in the preheated oven for 25 minutes until the peppers have softened and the filling is heated through.
Step 4: Add Cheese and Finish
Remove the pan from the oven and sprinkle the shredded mozzarella evenly over the tops of each stuffed pepper. Return to the oven and bake for an additional 5 to 8 minutes until the cheese is completely melted and beginning to turn golden and bubbly.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- quinoa → cooked brown rice or cauliflower rice for lower carbs
- mozzarella cheese → cheddar cheese or pepper jack for different flavor profiles
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Under-baking the peppers and leaving them too firm and crunchy rather than allowing them to soften properly in the oven
- Overfilling the peppers so the mixture falls out during baking making them difficult to serve and eat neatly
Nutrition facts
Per serving: 420 calories, 38g protein, 30g carbs, 18g fat, 5g fiber.
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