Stuffed Bell Peppers
⚡ KevEats Recipe
Macro-Friendly Stuffed Bell Peppers
Colorful bell peppers stuffed with lean protein, rice, tomatoes, spices, and melty cheese.
Bright, colorful, and packed with savory goodness, these stuffed bell peppers make an easy nutrient-dense dinner. They’re loaded with lean protein, veggies, and a little cheese — plus they’re easy to prep ahead and customize.
404
Calories
31g
Protein
18g
Fat
27g
Carbs
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 lb lean ground beef, turkey, chicken, or tofu
- 1 cup cooked wild rice, cauliflower rice, or omit for lower carb
- 14.5 oz can diced tomatoes, drained
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- to taste salt and pepper
- 1/2 cup shredded part-skim mozzarella or cheddar
- optional fresh parsley or cilantro for garnish
Kev Tip
Add water to the baking dish.
A little water in the bottom of the pan helps steam the peppers so they soften without drying out.
Make It Fit Your Macros
Lower carb: use cauliflower rice or skip the rice.
Higher protein: use lean ground beef, turkey, or chicken and add extra meat to the filling.
Vegetarian: use tofu, lentils, beans, or a meatless crumble.
Higher protein: use lean ground beef, turkey, or chicken and add extra meat to the filling.
Vegetarian: use tofu, lentils, beans, or a meatless crumble.
Meal Prep Notes
These reheat well. Store stuffed peppers in the fridge for 3–4 days and reheat covered so the peppers stay moist.
Instructions
- 1Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.
- 2Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes, until translucent.
- 3Stir in garlic and cook for 30 seconds, until fragrant.
- 4Add ground beef, turkey, chicken, or tofu. Season with salt, pepper, chili powder, smoked paprika, and oregano.
- 5Cook until protein is cooked through, about 5–6 minutes.
- 6Stir in cooked rice and drained diced tomatoes. Cook another 2–3 minutes and adjust seasoning.
- 7Spoon filling evenly into each bell pepper. Top with shredded cheese.
- 8Pour 1/4 cup water into the bottom of the baking dish. Cover with foil and bake 25 minutes.
- 9Remove foil and bake another 5–10 minutes, until cheese is bubbly and peppers are tender.
- 10Let cool 5 minutes, then garnish with parsley or cilantro before serving.
Meal Prep / Weight Loss Notes
This is an easy structured dinner.
You get protein, vegetables, carbs, and fat in one portion-controlled meal. It works well for weight loss, athletes, or busy weeks.
Best texture move.
Do not overbake the peppers until mushy. You want them tender but still able to hold the filling.
