Stuffed Bell Peppers

Bright, colorful, and bursting with savory goodness, these stuffed bell peppers make a satisfying, nutrient-dense meal any night of the week. Packed with lean protein, veggies, and a touch of cheese, they’re easy to prep ahead and customize to your tastes.

Ingredients (Serves 4)

• 4 large bell peppers (any color), 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 (or turkey/chicken tofu etc.)

• 1 cup cooked wild rice (or cauliflower rice/skip for lower carbs)

• 1 (14.5-oz) can diced tomatoes, drained

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp dried oregano

• Salt & pepper, to taste

• ½ cup shredded part-skim mozzarella (or cheddar)

• Fresh parsley or cilantro, chopped (for garnish)

Directions

1. Preheat & prep peppers.
   Preheat oven to 375°F (190°C). Place the hollowed bell peppers upright in a baking dish; set aside.

2. Sauté aromatics.
   In a large skillet over medium heat, warm the olive oil. Add onion and cook until translucent (3–4 minutes). Stir in garlic and cook 30 seconds until fragrant.

3. Cook the protein.
   Add ground beef, breaking it up with a spatula. Season with salt, pepper, chili powder, smoked paprika, and oregano. Cook until no longer pink (5–6 minutes).

4. Mix filling.
   Stir in cooked rice and drained tomatoes. Cook another 2–3 minutes, letting flavors meld. Taste and adjust seasoning.

5. Stuff & bake.
   Spoon the filling evenly into each bell pepper. Sprinkle cheese on top of each. Pour ¼ cup water into the bottom of the baking dish (this steams the peppers).

6. Bake.
   Cover with foil and bake 25 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly and peppers are tender.

7. Garnish & serve.
   Let cool 5 minutes, then sprinkle with fresh parsley or cilantro before serving.

   Macro Breakdown (per pepper - makes 4)

   Calories 404

   Protein 31 g

   Carbs 27 g

   Fat 18 g