High-Protein Stuffed Bell Peppers
These high-protein stuffed bell peppers are the kind of dinner that makes everyone at the table happy — sweet roasted peppers, a savory beef-and-rice filling and a golden, cheesy top. They are hearty without being heavy, and they reheat like a dream.
For more protein-packed family dinners, try our Ground Turkey Sweet Potato Bake and the cozy Creamy Sausage Potato Chowder.
Why This Recipe Works
- Lean beef + rice = real staying power — 24 grams of protein in every pepper.
- Par-baking the shells means tender peppers, never crunchy-raw or collapse-soggy.
- Cheese inside AND on top — the filling stays moist and the tops go golden.
- Built for leftovers — they taste even better the next day.
Ingredients
Six big bell peppers, lean ground beef, cooked rice, tomato sauce and simple Italian seasonings. Any color of pepper works — a mix looks beautiful and the flavors vary slightly from sweet red to grassy green.
(The full ingredient list with US and metric amounts is in the recipe card below.)
How to Make Stuffed Bell Peppers
- Par-bake the empty peppers for 10 minutes.
- Brown the beef with onion and garlic; stir in rice, sauce and seasonings.
- Fill the peppers and top with cheese.
- Bake 25 to 30 minutes until tender and bubbly.
Tips for the Best Stuffed Peppers
- Pick peppers that stand flat — or trim a thin slice off the bottom so they do not tip.
- Drain the beef well — a dry filling keeps the peppers from going watery.
- Cook the rice ahead — day-old rice holds its texture best in the filling.
- Rest 5 minutes before serving — the filling sets and stays put when you cut in.
Storage
Refrigerate in an airtight container for up to 4 days; reheat covered at 350°F (175°C) for 15 to 20 minutes. Freeze baked peppers for up to 3 months — thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use ground turkey or chicken?
Yes — swap 1:1 and add an extra pinch of paprika and Italian seasoning, since poultry is milder than beef.
Do I have to pre-cook the peppers?
The 10-minute par-bake guarantees tender shells in the same total time. Skip it only if you like a firm, crunchy pepper.
Can I make them low-carb?
Swap the rice for cauliflower rice and reduce the bake by about 5 minutes. The filling stays juicy and flavorful.
What do I serve with stuffed peppers?
A crisp green salad or garlic bread is plenty — the pepper already covers protein, grains and vegetables.
High-Protein Stuffed Bell Peppers
Course: DinnerCuisine: American6
peppers15
minutes35
minutes340
kcal50
minutesColorful bell peppers stuffed with seasoned lean beef, fluffy rice and a rich tomato filling, baked under a blanket of melted cheese. A hearty high-protein dinner that is meal-prep friendly and picky-eater approved.
Ingredients
6 large bell peppers (mixed colors), tops cut off and seeds removed
1 tablespoon olive oil
1 pound (450 g) lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 cup (185 g) cooked rice
1 cup (240 ml) tomato sauce
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1 1/2 cups (170 g) shredded mozzarella or cheddar cheese, divided
2 tablespoons chopped fresh parsley, to serve
Directions
- Heat the oven to 375°F (190°C). Stand the peppers in a baking dish and bake for 10 minutes to soften slightly while you make the filling.
- Heat the olive oil in a large skillet. Brown the beef with the onion for 6 to 7 minutes, breaking it up; stir in the garlic for 30 seconds and drain any excess fat.
- Stir in the cooked rice, tomato sauce, Italian seasoning, paprika, salt and pepper. Simmer 2 to 3 minutes.
- Take the pan off the heat and stir in half of the cheese.
- Fill each pepper generously with the beef mixture and top with the remaining cheese.
- Bake for 25 to 30 minutes until the peppers are tender and the cheese is melted and bubbly.
- Scatter with parsley and serve warm.
Notes
- Nutrition (estimated per pepper): 340 kcal, protein 24 g, carbohydrates 22 g, fat 17 g, saturated fat 7 g, sugar 8 g, fiber 3 g, sodium 560 mg.
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