High Protein Beef Stuffed Peppers

Elevate your weeknight dinner game with these High Protein Beef Stuffed Peppers, a nutritious and flavorful dish that’s as satisfying as it is simple to prepare. Sweet and vibrant bell peppers serve as the perfect vessel for a hearty filling of lean ground beef, protein-packed quinoa, black beans, and a medley of savory spices like cumin and paprika. The addition of diced tomatoes and fresh parsley brings a burst of freshness, while a sprinkle of optional melted cheese takes indulgence to the next level. Ready in just over an hour, this oven-baked recipe delivers a balanced, high-protein meal perfect for meal prep, family dinners, or a healthy take on comfort food. Serve these stuffed peppers on their own or with a crisp side salad for a colorful and wholesome feast.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 large bell peppers
• 2 tablespoons olive oil
• 500 grams ground beef (lean)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup quinoa
• 1 can (400 grams) canned diced tomatoes
• 1 cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped
• 0.5 cup shredded cheese (optional for topping)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes.

Step 3

In a large skillet over medium heat, heat 1 tablespoon of olive oil.

Step 4

Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.

Step 5

Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 6-8 minutes.

Step 6

While the beef is cooking, prepare the quinoa according to the package instructions.

Step 7

Stir in the diced tomatoes, black beans, cooked quinoa, cumin, paprika, salt, and black pepper into the skillet. Cook for another 5 minutes, allowing the flavors to combine.

Step 8

Remove the skillet from heat and stir in the chopped parsley.

Step 9

Brush the remaining tablespoon of olive oil over the exterior of each bell pepper.

Step 10

Stuff each bell pepper generously with the beef and quinoa mixture.

Step 11

Place the stuffed peppers upright in a baking dish and cover with foil.

Step 12

Bake in the preheated oven for 30 minutes.

Step 13

If using, remove the foil, sprinkle the top of each pepper with shredded cheese, and return to the oven uncovered for an additional 10 minutes or until the cheese is melted and bubbly.

Step 14

Remove from the oven and let sit for 5 minutes before serving.

Nutrition Facts

Serving size	2409.6 grams (2409.6g)

Amount per serving	% Daily Value*
Calories	2919

Total Fat 157.40g	202%
Saturated Fat 54.60g	273%
Polyunsaturated Fat 6.10g
Cholesterol 468mg	156%
Sodium 5065mg	220%
Total Carbohydrate 197.30g	72%
Dietary Fiber 38.30g	137%
Total Sugars 39.30g
Protein 196.10g	392%

Vitamin D 12IU	60%
Calcium 977mg	75%
Iron 33mg	184%
Potassium 5391mg	115%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 26.2%

Carbs: 26.4%