The air is filled with a savory aroma as the vibrant bell peppers roast, their colors intensifying as they fill with a hearty mixture of lean ground beef, rice, and spices. This High-Protein Easy Stuffed Bell Peppers dish comes together in about an hour and offers a healthy twist on a classic favorite. Not only is it packed with protein, but it also makes for a satisfying meal that the whole family will enjoy.
This recipe is perfect for busy weeknights or when you’re entertaining guests. Feel free to prepare the stuffed peppers in advance; they store well in the fridge, making them a convenient option for meal prep or a simple dinner solution.
Why You’ll Love This Recipe
- Each bell pepper is a vessel filled with a flavorful, protein-rich filling.
- The brown rice adds a delightful texture that complements the tender peppers.
- It’s a one-dish meal, making prep and cleanup a breeze.
- Baking ensures the flavors meld beautifully, resulting in a deliciously hearty dish.
What You’ll Need
Gather these ingredients to make your stuffed bell peppers.
For the Peppers
- 4 large bell peppers, hollowed and stems removed
For the Filling
- 1 lb lean ground beef
- 1/2 cup uncooked brown rice
- 1 tbsp extra-virgin olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1 (14.5 oz) can diced tomatoes, juices included
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Feel free to substitute ground turkey for lean ground beef.
Substitutions & Swaps
- Use quinoa instead of brown rice for a gluten-free option.
- Swap olive oil for avocado oil if desired.
- Fresh herbs can replace dried ones for a brighter flavor.
- Use any color bell pepper based on your preference.
How to Make It
Follow these steps for a delicious dinner.
Preheat the oven
Set the oven to 375°F (190°C) to ensure it’s ready for baking.
Prepare the peppers
Place hollowed bell peppers in a large oven-safe baking dish. Peel and brush the outer pepper skins with water to prevent burning.
Cook the beef
In a large skillet, heat olive oil over medium heat, then brown the ground beef until fully cooked.
Add the aromatics
Stir in the onion, garlic, oregano, and paprika. Cook until the onions soften, about 3-4 minutes.
Combine the filling
Stir in the brown rice, tomato paste, and diced tomatoes with juices. Season with salt and pepper. Simmer for 5 minutes until the rice begins to firm.
Stuff the peppers
Spoon the mixture into the hollowed peppers, pressing down gently to pack the filling.
Add water and bake
Pour 1/2 cup water into the baking dish around the peppers to maintain moisture. Bake for 25-30 minutes until the peppers are tender and the filling is bubbling.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, perfect for freezing leftovers.
Reheat: Microwave for 2-3 minutes or until heated through.
Tips for Best Results
- Use fresh ingredients for enhanced flavor.
- Don’t overstuff the peppers; allow space for the rice to expand.
- Feel free to mix in other vegetables for added nutrition.
- Keep an eye on the baking time; all ovens vary slightly.
Serving Suggestions
- Pair the stuffed peppers with a side salad for a light meal.
- Serve with crusty bread to soak up any delicious juices.
- Great alongside a dollop of Greek yogurt or avocado for creaminess.
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