High-Protein Stuffed Bell Peppers

These stuffed bell peppers are filled with a savory ground beef and rice mixture, baked until tender, and topped with melted cheese for a comforting, high-protein dinner. This stuffed bell peppers recipe is a lightened-up take on the classic, using lean ground beef and a light hand with cheese to keep things balanced. It’s a complete meal in one tidy, colorful package.

Why You’ll Love This Recipe

• These stuffed bell peppers are a complete, balanced meal baked right inside their own edible bowl.
• Lean ground beef and rice make a filling, high-protein base.
• Easy to double for a full week of high-protein meal prep.
• Freezes well, so you can always have a batch ready to bake.
• Colorful bell peppers make this dinner as pretty as it is filling.
• Simple pantry ingredients come together in one bowl before baking.

Ingredients Overview

These stuffed bell peppers start with four large bell peppers, halved and seeded to make sturdy little bowls for the filling. According to the CDC, bell peppers are an excellent source of vitamin C, making them a nutritious choice alongside the hearty filling. The filling itself is built from lean ground beef, cooked rice, onion, garlic, and diced tomatoes seasoned with Italian herbs.

A sprinkle of shredded mozzarella melts over the top in the final few minutes of baking. Fresh parsley adds a bright finishing touch right before serving. Because the filling is fully cooked before it goes into the peppers, these stuffed bell peppers bake up evenly without any risk of undercooked meat in the center.

Step-by-Step Instructions

Follow these simple steps to build your stuffed bell peppers:

1. Preheat the oven to 375°F and slice the bell peppers in half lengthwise, removing the seeds and membranes.
2. Heat olive oil in a skillet and cook the onion and garlic for 2-3 minutes until softened.
3. Add the ground beef and cook for 6-8 minutes, breaking it apart, until browned.
4. Stir in the cooked rice, diced tomatoes, and Italian seasoning, cooking for 2 minutes until combined.
5. Spoon the filling into the pepper halves, place in a baking dish, and bake for 25 minutes.
6. Top with shredded mozzarella and bake for 5 more minutes until melted, then divide into meal prep containers.

Pro Tip: Stand the pepper halves in a baking dish snugly against each other so they stay upright and don’t tip over while baking.

Meal Prep & Storage Tips

This dish keeps well in airtight containers in the refrigerator for up to 4 days, making it an easy grab-and-go dinner throughout the week. Reheat in the microwave for 2-3 minutes, or warm in a 350°F oven for about 15 minutes until heated through. These stuffed bell peppers also freeze well for up to 3 months, so a double batch is always worth making ahead.

Variations & Substitutions

Swap ground beef for ground turkey or chicken if you prefer a leaner filling. Cauliflower rice works well in place of regular rice for a lower-carb version. Add a can of black beans or corn for extra texture, or stir in a pinch of red pepper flakes for some heat. Any color of bell pepper works here, so feel free to mix red, yellow, and orange peppers for a colorful tray of stuffed bell peppers. Leftover cooked grains like quinoa or farro can also stand in for the rice if that’s what you have on hand.

FAQ

Do I need to pre-cook the peppers?
No, the peppers soften fully in the oven alongside the filling, so there’s no need to pre-cook or blanch them first.

Can I double this recipe?
Yes, this recipe doubles easily — just use a larger baking dish or two dishes so the peppers have enough room to stand upright.

Is this recipe gluten-free?
Yes, these stuffed bell peppers are naturally gluten-free as written, with no substitutions needed.

Why are my peppers watery?
Draining the diced tomatoes slightly before adding them to the filling helps keep the peppers from releasing too much liquid as they bake.

Ready for More High-Protein Dinners?

These stuffed bell peppers wrap up our high-protein dinner lineup with a colorful, comforting classic that’s just as good reheated as it is fresh from the oven. It’s a fun way to close out a week of easy, protein-packed meals. Want more high-protein dinner ideas delivered straight to your inbox? Subscribe to our newsletter for new recipes every week.

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