Protein Stuffed Peppers

Low in calories and fat, while high in protein, this easy meal can be made using beef according to the recipe or you can easily sub ground turkey or chicken according to what you like best.

You will need:

  • 6 bell peppers red, yellow, or green
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium onion chopped
  • 1 teaspoon 7 spice
  • 1 cup rice uncooked
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • 8 ounces tomato sauce
  • 2 garlic cloves minced
  • Toasted pine nuts
  • Chopped fresh parsley leaves


  1. Preheat the oven to 375°F. Spray baking dish with cooking spray.
  2. Slice ½ inch from the tops of peppers and remove stems. Cut the core from the inside and remove any seeds. Place the hollowed peppers in a 9×13 inch baking dish with tops on and cook for 15 minutes; remove from the oven and set aside
  3. Meanwhile, heat olive oil over medium heat in a large pot. Add ground beef, onions, and 7 spice. Season with salt and pepper and cook until beef is browned about 7-10 minutes. Add the rice on top of the beef mixture, and season with cinnamon, salt, and pepper. Mix well and add 2 cups of water. Bring to a simmer, reduce heat, and cover. Cook for 15-20 minutes, until rice is tender.
  4. Stuff peppers with beef and rice mixture to the top. Pour tomato sauce in baking dish. Add minced garlic and as much water to thin out the tomato sauce as you’d like.
  5. Cover the stuffed peppers with their reserved tops or place foil over the baking dish. Cook in the preheated oven for 20 minutes, to allow the sauce to bubble and the peppers to continue to soften.
  6. Serve with toasted pine nuts and parsley, if desired.
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