These stuffed bell peppers are proof that you can have a high-protein, low-calorie meal that tastes delicious without a single scoop of protein powder. Packed with real ingredients, big flavors, and loads of protein from the Sturdy Sweet Basil Sauce, this recipe is a keeper.
Try it once, and you’ll be hooked. Oh, wait. Did we mention each pepper packs over 23g of protein? Let’s cook!
What You’ll Need
- 20g Sturdy Sweet Basil Sauce per pepper (roughly 120g total)
- 6 medium-sized bell peppers (any color, but uniform in size for even cooking)
- 1 ½ cups cooked long-grain rice
- 1 pound ground beef (or substitute ground turkey, lamb, or a vegetarian option like mushrooms)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 14.5 oz can diced tomatoes
- 1 tbsp Italian seasoning
- 1 cup shredded mozzarella cheese (plus more for topping, because why not?)
- ½ cup fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- Optional: ½ tsp red pepper flakes for a little heat
How to Make It
- Preheat the oven to 350°F. Cut the tops off the peppers and scoop out the seeds and ribs. Save the tops to help balance them in your baking dish.
- Heat a skillet over medium-high heat with a drizzle of olive oil. Toss in your diced onions and sauté until they’re soft and slightly caramelized (about 8 minutes). Add the minced garlic and stir for another 2 minutes—don’t let it burn!
- Add your ground beef (or chosen protein) to the skillet. Break it up with a wooden spoon and cook until browned, about 10 minutes. Drain any excess fat.
- Lower the heat and stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, pepper, and a generous spoonful of Sturdy Sweet Basil Sauce (roughly 20g per pepper). Let it all simmer for 5 minutes, then fold in the cooked rice, parsley, and a cup of shredded mozzarella.
- Arrange the bell peppers upright in a large casserole dish. Spoon the filling into each pepper until it’s heaping. Sprinkle extra mozzarella over the tops (go wild—no one’s judging).
- Bake at 350°F for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and golden. Sprinkle a few toasted breadcrumbs mixed with Parmesan for an irresistible crust.
- Pull the peppers out of the oven, sprinkle with extra parsley, and marvel at your culinary masterpiece. Serve hot with a side of crusty bread to mop up the extra Sturdy Sweet Basil Sauce because no drop should go to waste.