High-protein stuffed peppers

Why you'll love this recipe

These stuffed peppers are a complete, balanced meal in one beautiful package. The peppers turn tender and sweet as they bake, while the filling becomes golden and bubbly. They're perfect for meal prep and reheat beautifully.

Ingredients

For the peppers:

• 4 large bell peppers (any colour)
• 1 tablespoon olive oil

For the filling:

• 500g lean beef mince
• 200g cooked brown rice
• 400g tin diced tomatoes, drained (reserve liquid)
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper
• 100g cheddar cheese, grated
• Fresh parsley for garnish

Instructions

1. Prep peppers: Cut tops off peppers and remove seeds. Brush outsides with olive oil.

2. Cook filling: Brown beef mince in a large pan, breaking it up as it cooks. Drain excess fat. Add onion and cook 3-4 minutes. Add garlic, cumin, paprika, salt, and pepper. Cook 1 minute.

3. Combine: Stir rice and drained tomatoes into the beef mixture. If dry, add some reserved tomato liquid.

4. Stuff peppers: Place peppers in a baking dish. Fill each with the beef mixture. Pour remaining tomato liquid around the peppers.

5. Bake: Cover with foil and bake at 190°C for 30 minutes. Remove foil, top with cheese, and bake 10-15 more minutes until peppers are tender and cheese is bubbly.

6. Serve: Garnish with fresh parsley.

Tips for success

• Stable peppers: Cut a thin slice off the bottom if they won't stand upright.
• Don't overstuff: Leave a little room for the cheese.
• Check pepper doneness: They should be tender but not collapsed.

Variations

• Mexican: Add black beans, corn, and top with salsa and sour cream.
• Italian: Use Italian sausage and top with mozzarella.
• Vegetarian: Replace beef with quinoa and black beans.

Storage

Refrigerate for up to 4 days. Reheat covered at 180°C for 15-20 minutes. Can be frozen for up to 3 months.