Recipe: Stuffed Peppers

After posting these on social media last week, I am posting my version of stuffed peppers! I actually eat these for my second meal (breakfast) some weeks. It meets my protein needs, high carb post workout, and vegetables. Currently, I am skipping fat in the mornings, so you can leave off the olive oil and low fat cheese if you are doing the same. These are excellent reheated. Enjoy!


  • 16 oz lean ground beef (the leanest you can find)
  • salt, pepper, cumin, garlic powder, cilantro to taste
  • 1 T olive oil
  • 8 Large green, yellow, red or orange peppers,
  • 1/2 cup brown rice per pepper, or approximately 4 cups cooked
  • Fresh salsa (I typically purchase the fresh kind in the produce section)
  • Low fat shredded cheese for topping


Preheat oven to 425 degrees. Cut the tops off of each pepper and scoop out the inside. Lightly spray with olive oil and place in oven on baking sheet. Cook for 25 minutes and remove. Meanwhile, brown the meat and drain, adding in spices of choice and 1 T olive oil. Cook your rice as directed.
For each pepper, mix together 1/2 cup rice, 3 oz lean beef, and 1/4 cup salsa. Stuff the peppers until full. Turn the oven to 350 degrees and bake for an additional 15 minutes, remove. Add cheese to the top and cook for a remaining 5 minutes.
I also love to pair with shredded lettuce, fresh guacamole and hot sauce!

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