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You’ll want to add this balanced meal to your weekly rotation!
Eating well does not have to be bland or flavorless, and these stuffed bell peppers are the perfect example of that. Not only are they packed with flavor, but they’re also packed with protein, B vitamins, vitamin C, and more! The peppers are individually portioned, making them great for packing on the go and enjoying a pre-portioned meal.
These peppers are inspired by Mexican flavors with a little influence from dolmas. They’re almost like having a taco without the tortilla, making them ideal for anyone looking to reduce their intake of simple carbohydrates. The filling is made with ground chicken, which is a lean protein source. You can also use any ground meat of your choice, such as beef, especially if you want to increase your iron intake. The filling also includes beans, which add protein and fiber while helping stretch the meat. If you mash the beans into the meat, they’re barely noticeable and make it feel like you have more ground meat! It’s an inexpensive way to add protein and fiber while making your ingredients go further.
To make these stuffed peppers, you’ll want to choose bell peppers that are wide and hollow enough to hold plenty of filling. Avoid peppers that are narrow or squished toward the center, as they can be more difficult to fill. I also recommend using red, orange, or yellow bell peppers because they tend to be sweeter and less bitter than green peppers.
Do I need special equipment to make these stuffed bell peppers?
You do not need any special equipment for this recipe.
Stuffed Bell Peppers
Description
Colorful bell peppers that are filled with the hearty mixture of chicken, veggies, and beans are topped with melted cheese for a high-protein and nutritious meal that’s easy to portion and perfect for meal prep.
Ingredients
Instructions
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Preheat the oven to 375° Fahrenheit.
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Remove the stems from the bell peppers and cut the tops (approximately 2 cm) off the peppers. Hollow out the seeds and pith inside and discard them.
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Chop the tops of the peppers that you cut off and set aside.
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Heat a pan over medium heat and add olive oil.
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Sauté the garlic, onion, and bell peppers for 3 minutes. Add in the tomato paste and incorporate it into the veggies.
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Add in the ground chicken and cook it with the veggies for 5-7 minutes.
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Add in the beans, parsley, salt, cumin, and black pepper. Combine everything together and cook for an additional 2-3 minutes. You may mash the beans with your spatula if you don't want the beans to be that noticeable. Turn the heat off and set this aside.
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Place the hollowed out bell peppers in a small baking pan upright. Spray a bit of oil on the peppers and bake them in the oven at 375° Fahrenheit for 10 minutes.
If the peppers do not stand up by themselves, it is best to use a smaller baking pan where the peppers can support one another. -
Remove the peppers from the oven and stuff them with the bean and meat filling.
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Top the peppers with shredded cheese and bake the peppers at 375° Fahrenheit for 20 minutes or until the peppers have softened and the cheese is browned.
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Top with chopped parsley and enjoy!
Nutrition Facts
Servings 5
Serving Size 1 stuffed pepper
- Amount Per Serving
- Calories 352kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Sodium 590mg25%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 9g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store the stuffed bell peppers in an airtight container in the fridge for up to 5 days.
Store the stuffed bell peppers in an airtight container for up to 1 month in the freezer.
For a diary-free version, use plant-based cheese.
