What ingredients can make stuffed peppers high in protein?

You boost protein in stuffed peppers with lean ground turkey, chicken, or beef, plus extras like Greek yogurt, cottage cheese, black beans, lentils, or TVP. You can also add eggs to help bind the filling and raise protein. When you combine these foods inside naturally nutrient-dense bell peppers, you create high protein stuffed peppers that keep you satisfied.

Can I use plant-based protein (like TVP or lentils) in stuffed peppers?

Yes, you can build high protein stuffed peppers with plant-based options. TVP, lentils, black beans, or crumbled tofu all bring plenty of protein and a hearty texture. You cook them with onions, garlic, tomatoes, and spices, then spoon the mixture into peppers and bake until the peppers feel tender and the filling bubbles.

How much protein is in a serving of high-protein stuffed peppers?

The protein in a serving of high protein stuffed peppers depends on your ingredients and portion size. When you fill each pepper with a generous amount of lean meat or legumes plus a little cheese or yogurt, a single serving often provides a solid, satisfying amount of protein—frequently in the double digits per pepper. You can get an exact number when you enter your ingredients and portions into a nutrition calculator.

Can I make low-carb, high-protein stuffed peppers?

You can make low-carb, high-protein stuffed peppers by skipping rice and other starchy fillers. Instead, you use cauliflower rice, extra vegetables, and plenty of lean protein. You keep sauces sugar-conscious and measure cheese and fats with care. This method gives you a rich, comforting dinner that supports a lower-carb lifestyle, especially when you pair it with simple sides like roasted veggies or a bowl of high-protein chicken feed on the side.

High Protein Stuffed Peppers: Simple 30-Minute Dinner

Ingredients

Scale

4 large bell peppers, halved lengthwise and seeded

1 lb (450 g) lean ground turkey or chicken

1 tbsp olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 cup cooked cauliflower rice

1/2 cup canned black beans, rinsed and drained (optional for extra protein)

1/2 cup sugar-free tomato or marinara sauce

1 tsp Italian seasoning

1/2 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt, more to taste

1/4 tsp black pepper

1/2 cup plain Greek yogurt (2% or whole milk)

1 cup shredded part-skim mozzarella cheese, divided

2 tbsp grated Parmesan cheese

Fresh parsley or green onion, chopped, for garnish

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Instructions

1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment or lightly oil it.

2. Slice the bell peppers in half from top to bottom and remove seeds and membranes. Place them cut side up in the baking dish.

3. Heat a large skillet over medium heat. Add olive oil, then add the diced onion and cook until it softens.

4. Stir in the minced garlic and cook for about 30 seconds, stirring often so it does not burn.

5. Add the ground turkey to the skillet. Break it up with a spatula and cook until it browns and loses its pink color.

6. Stir in the cauliflower rice, black beans if using, tomato sauce, Italian seasoning, smoked paprika, onion powder, garlic powder, salt, and pepper. Cook for 3 to 4 minutes until the mixture thickens slightly.

7. Remove the skillet from the heat and let the filling cool for a few minutes, then stir in the Greek yogurt and half of the shredded mozzarella.

8. Spoon the high protein filling evenly into each pepper half, mounding it slightly.

9. Top each stuffed pepper with the remaining mozzarella and sprinkle with grated Parmesan.

10. Cover the baking dish with foil and bake for 25 minutes, then remove the foil and bake 10 to 15 more minutes, until the peppers feel tender and the cheese looks melted and golden in spots.

11. Let the high protein stuffed peppers rest for 5 minutes, then sprinkle with chopped parsley or green onion and serve warm.

Notes

For strict low-carb stuffed peppers, skip the black beans and add extra cauliflower rice or finely chopped mushrooms.

You can swap the turkey for lean ground beef or use plant-based crumbles for a meat-free high protein option.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Reheat in the oven at 350°F until hot, or warm individual peppers in the microwave in 30-second bursts.

Author: Adam Moretti
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American