High Protein Beef Stuffed Peppers
Elevate your weeknight dinner with these High Protein Beef Stuffed Peppers, a hearty and nutritious meal perfect for fitness enthusiasts or anyone craving a satisfying, balanced dish. Vibrant bell peppers are filled with an irresistible mix of lean ground beef, protein-packed quinoa, black beans, and savory spices like cumin and paprika for a flavor-rich experience. This recipe combines wholesome ingredients with a straightforward cooking process, from sautéing aromatic onion and garlic to baking the peppers to tender perfection. Optional shredded cheese adds a touch of indulgence, while fresh parsley brightens every bite. Ready in just over an hour, these stuffed peppers are ideal for meal prep, family dinners, or impressing guests with a delicious, nutrient-dense option. Make these tonight and enjoy a high-protein, gluten-free recipe that’s both filling and flavorful!
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Recipe Information
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)
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large skillet over medium heat, heat 1 tablespoon of olive oil.
Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 5 minutes.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 6-8 minutes.
While the beef is cooking, prepare the quinoa according to the package instructions.
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.
Remove the skillet from heat and stir in the chopped parsley.
Brush the remaining tablespoon of olive oil over the exterior of each bell pepper.
Stuff each bell pepper generously with the beef and quinoa mixture.
Place the stuffed peppers upright in a baking dish and cover with foil.
Bake in the preheated oven for 30 minutes.
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.
Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 39.3 g | ||
| Protein | 196.1 g | 392% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 977 mg | 75% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 5391 mg | 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.
