This Stuffed Peppers recipe is the perfect high-protein meal for anyone wanting a filling lunch or dinner that doesn’t compromise on flavour. With juicy bell peppers, savoury lean beef mince, and melty mozzarella, it’s a satisfying, protein-packed option that supports your goals while tasting incredible.
Love meals that keep you full and on track? Our Smash Burger Tacos with Rice is another high-protein favourite.
Stuffed Peppers
If you’re after a high-protein meal that actually fills you up and tastes incredible, these Stuffed Peppers are a brilliant choice. They’re hearty, savoury, and finished with melted cheese — ideal for hitting your goals without sacrificing flavour.
We cook lean 5% beef mince with garlic, onion, and a bold mix of herbs and spices, then simmer it in a rich tomato sauce with sweet chilli and ketchup for extra depth. The mixture is spooned into fresh bell peppers before being topped with mozzarella and baked until golden.
Each serving packs 56g of protein and just 530 calories, making it perfect for lunch, dinner, or even meal prep when you want something filling and nutritious.
Why We Love this Recipe
- High in Protein: Each portion delivers 56g of protein to support muscle recovery and keep you full for hours.
- Quick and versatile: Ready in just 30 minutes, these peppers work perfectly for both lunch and dinner.
- Comfort Food: They’re hearty, satisfying, and still only 530 calories per serving.
What are Stuffed Peppers?
Stuffed Peppers are a classic dish where hollowed-out bell peppers are filled with a savoury mixture, then baked until tender. Variations exist around the world, from Mediterranean to Mexican, but the idea remains the same — a wholesome, flavourful filling inside a naturally sweet pepper.
Our version keeps it simple and high in protein by using 5% beef mince, garlic, onion, herbs, and a rich tomato base, all topped with melty mozzarella. The result is a hearty, balanced meal that’s lighter, leaner, and packed with 56g of protein per serving.
Stuffed Peppers Nutrition
This high-protein Stuffed Peppers recipe delivers all the comfort of a cheesy, savoury dish while keeping your macros in check. With lean beef, a rich tomato base, and naturally sweet bell peppers, it’s a filling meal that supports your goals without going overboard. Here’s the nutritional breakdown per serving:
Calories: 530
Protein: 56g
Carbs: 40g
Fat: 19g
Ingredients
- 5% Lean Beef Mince: Lean but flavourful, it’s the main protein source in this recipe.
- Bell Peppers: Naturally sweet and the perfect vessel for holding the savoury beef filling.
- Mozzarella: Melts beautifully on top for a gooey, indulgent finish.
- Onion & Garlic: Aromatic staples that build the foundation of the sauce.
- Chopped Tomatoes: Forms the rich tomato base with a smooth or chunky texture.
- Ketchup & Sweet Chilli Sauce: Adds sweetness and a subtle kick to balance out the acidity.
- Paprika, Mixed Herbs & All Purpose Seasoning: Provide warmth, flavour, and a savoury kick.
- Italian Herb Seasoning, Mixed Herbs & Thyme: A flavour trio that gives the sauce a herby warmth.
- Tomato Ketchup & Sweet Chilli Sauce: Add sweetness and a little tang to balance the sauce.
- All Purpose Seasoning, Salt, Pepper & Beef Stock Cube: Essential for seasoning.
How to Make Stuffed Peppers
See recipe card for ingredient quantities and full instructions.
Start by spraying a frying pan with low-calorie cooking spray and placing it over medium heat. Add the chopped onion and cook for 3–4 minutes until softened, then stir in the minced garlic and cook for another minute until fragrant.
Next, add the lean beef mince and break it up with a spoon. Cook for 5–7 minutes until fully browned, making sure there’s no pink remaining.
Stir in the chopped tomatoes, ketchup, sweet chilli sauce, beef stock cube, paprika, mixed herbs, all purpose seasoning, salt, and pepper. Mix well and let the sauce simmer for around 10 minutes until it thickens.
Meanwhile, slice the tops off the bell peppers and scoop out the seeds and membranes. Once the beef mixture is ready, spoon it into the peppers, filling them generously. Place a slice of mozzarella neatly on top of each pepper.
Place the stuffed peppers in an ovenproof dish and bake at 180°C for 10 minutes, or cook in the air fryer at the same temperature, until the cheese has melted and is golden.
Serve hot as a filling, high-protein lunch or dinner.
Tips
- Make the mince ahead: Prepare the beef mixture in advance and simply stuff and bake the peppers when ready to eat.
- Use the air fryer: It melts the cheese perfectly and saves time compared to the oven.
- Don’t overfill the peppers: Leave a little room so the mozzarella sits neatly on top without spilling over.
- Choose red peppers: Red peppers give a natural sweetness that balances the rich, savoury beef filling.
Recipe Variations & Substitutions
- Change the cheese: Swap mozzarella for cheddar, reduced-fat cheese, or even feta for a tangier finish.
- Try a different protein: Use turkey or chicken mince for a leaner option, or swap in vegetarian mince for a meat-free version.
- Add grains: Mix cooked rice, quinoa, or couscous into the beef filling for extra bulk and texture.
- Vegetable boost: Stir in chopped spinach, mushrooms, or courgette to pack more nutrients into the filling.
Storage
Store the cooked beef mince in an airtight container in the fridge for up to 3 days. For the best texture, stuff and bake the peppers fresh when you’re ready to eat. If you want to prep ahead, you can also freeze the beef mixture for up to 2 months — just thaw overnight in the fridge before reheating and using. Leftover cooked stuffed peppers can be reheated in the oven or air fryer until warmed through.
Frequently Asked Questions
No, you can use any cheese you prefer, or leave it off entirely if you want to lower the calories.
Yes! Cook the beef mince ahead of time, then simply stuff and bake the peppers when you’re ready to eat for the best texture.
Not necessarily, they’re filling on their own, but you can add rice, salad, or garlic bread if you want a more complete meal.
More High Protein Lunch Recipes
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Stuffed Peppers
Equipment
- 1 Frying Pan
- 1 Oven or Air Fryer
- 1 Sharp Knife
- 1 Chopping Board
- 1 Wooden Spoon
Ingredients
- 2 Bell Peppers
- 2 slices Mozzarella Cheese
Mince
- Low-Calorie Cooking Spray
- 400 g 5% Fat Beef Mince 95% lean ground beef
- 2 Garlic Clove
- ½ medium White Onion
- 2 tbsp Tomato Ketchup
- 1 tbsp Sweet Chilli Sauce
- 1 tin Chopped Tomatoes
Seasoning
- 1 Beef Stock Cube
- 1 tbsp Mixed Herbs
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp All Purpose Seasoning
Instructions
- Spray a frying pan with low-calorie cooking spray, add the onion and garlic, and cook on medium heat until softened and fragrant.
- Add the beef mince, breaking it up with a spoon as it cooks until fully browned.
- Stir in salt, pepper, paprika, stock cube, mixed herbs, ketchup, sweet chilli, and all-purpose seasoning. Mix thoroughly.
- Pour in the chopped tomatoes and let the mixture simmer for 10 minutes until thickened.
- Slice the tops off the bell peppers and remove the seeds and membranes.
- Spoon the beef mixture into the peppers and place a mozzarella slice on top, making sure it sits neatly inside the opening.
- Place the peppers in an ovenproof dish and bake at 180°C for 10 minutes, or cook in the air fryer at the same temperature, until the cheese has melted and is golden.
- Serve and Enjoy!
Notes
- This recipe makes enough mince for 2 servings, but the peppers and mozzarella listed are for 1 serving. Double the peppers and cheese if preparing both servings at once.
- You can prepare the mince ahead of time, then simply stuff and bake the peppers when ready to eat.
- Great served on its own, or with a light side salad for extra freshness.
