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High-Protein Stuffed Peppers with Lean Beef and Cottage Cheese
When I’m craving something warm and comforting for dinner, these stuffed peppers are my go-to. They’re colourful, filling and still feel light enough after a pilates session.
Oven-baked bell peppers stuffed with wholegrain rice, black beans, corn and melted cheese for a high protein, fibre-rich dinner that’s perfect for busy weeknights.
Ingredients
Nutrition per serving
Instructions
- 1
Cook the quinoa according to the package instructions. Drain and set aside.
- 2
Preheat the oven to 190°C. Halve the bell peppers lengthwise, remove the seeds and membranes, place in a baking dish and drizzle lightly with olive oil and a pinch of salt.
- 3
Heat 1 tbsp olive oil in a pan and sauté the onion and garlic until soft.
- 4
Add the cooked quinoa, black beans and corn. Season with smoked paprika, cumin, salt and pepper and stir well.
- 5
Stir 40 g of the grated cheese through the warm filling.
- 6
Fill the pepper halves with the mixture and sprinkle the remaining 20 g grated cheese on top.
- 7
Bake for 20–25 minutes until the peppers are soft and the cheese is golden.
- 8
Serve 2 halves per person, topped with fresh herbs and optionally a spoonful of Greek yoghurt.
Why stuffed peppers are the ultimate fitness meal
Bell peppers are loaded with Vitamin C, even more than oranges! By stuffing them with a combination of lean protein and cottage cheese, you create a meal specifically aimed at muscle building and tissue repair after a workout. This recipe is low-carb and sugar-free, making it excellent for weight loss or toning phases.
Variations and Tips
Replace the meat with a mix of lentils and quinoa for a plant-based protein bomb. For a crispy topping, use a little Parmesan cheese instead of cottage cheese. These peppers also make a great healthy lunch the next day.
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Healthy eating made simple? Discover our 7-Day Sugar-Free Challenge.
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