Description
These High-Protein Southwest Stuffed Peppers are loaded with lean ground meat, black beans, rice, corn, tomatoes, and melted cheese. Packed with protein, flavor, and colorful vegetables, they’re perfect for meal prep and healthy family dinners.
High-Protein Southwest Stuffed Peppers
If you’re looking for a healthy, satisfying meal that’s packed with protein and bold Southwest flavors, these High-Protein Southwest Stuffed Peppers are exactly what you need.
Tender bell peppers are filled with a hearty mixture of lean ground meat, black beans, sweet corn, tomatoes, rice, and warm spices, then topped with melted cheese and baked until perfectly tender. The result is a colorful, nutritious meal that feels comforting while supporting your fitness and nutrition goals.
They’re ideal for meal prep, family dinners, and anyone looking for a balanced meal loaded with protein, fiber, and flavor.
Recipe Information
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Difficulty: Easy
Servings: 6 stuffed peppers
Nutrition Information
Per Stuffed Pepper
Calories: 390
Protein: 31g
Carbohydrates: 25g
Fat: 18g
Fiber: 7g
Sugar: 6g
Nutrition values are estimates and may vary depending on ingredients used.
Why You’ll Love This Recipe
- High in protein
- Great for meal prep
- Family-friendly dinner
- Loaded with vegetables
- Easy one-pan filling
- Customizable ingredients
- Balanced and satisfying
- Freezer-friendly
Ingredients
For the Peppers
- 6 large bell peppers (red, yellow, or green)
- 1½ cups shredded cheese
- Fresh cilantro, chopped
For the Filling
- 1 lb (450g) lean ground beef, turkey, or chicken
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup cooked white or brown rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn kernels
- 1 cup diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Ingredient Notes
Bell Peppers
Use a mixture of colors for the most beautiful presentation and slightly different flavor profiles.
Lean Ground Meat
Ground turkey or chicken keeps the recipe lighter while maintaining high protein content.
Black Beans
Add plant-based protein, fiber, and texture.
Cheese
A Mexican blend, Cheddar, or Monterey Jack all work wonderfully.
Instructions
Step 1: Prepare the Peppers
Preheat oven to 375°F (190°C).
Cut the tops off the peppers and remove the seeds and membranes.
Arrange the peppers upright in a baking dish.
Step 2: Cook the Filling
Heat a large skillet over medium-high heat.
Add:
- Ground meat
- Diced onion
Cook until the meat is browned and onions are softened.
Drain excess fat if needed.
Step 3: Add Seasonings
Stir in:
- Garlic
- Chili powder
- Cumin
- Oregano
- Salt
- Black pepper
Cook for 1 minute until fragrant.
Step 4: Complete the Filling
Add:
- Diced tomatoes
- Black beans
- Corn
- Cooked rice
Stir well and simmer for 3–5 minutes.
Remove from heat.
Step 5: Stuff the Peppers
Fill each pepper generously with the meat mixture.
Press gently to pack the filling.
Top each pepper with shredded cheese.
Step 6: Bake
Pour 3–4 tablespoons of water into the bottom of the baking dish.
Cover loosely with foil.
Bake for 30 minutes.
Remove the foil and bake for another 5 minutes until the cheese is melted and lightly golden.
Step 7: Garnish and Serve
Sprinkle with fresh cilantro.
Serve warm.
Expert Tips
- Choose peppers that stand upright naturally.
- Slightly undercook the rice if preparing ahead.
- Use freshly shredded cheese for the best melt.
- Add jalapeños for extra heat.
- Let peppers rest for 5 minutes before serving.
Storage Instructions
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze individually wrapped peppers for up to 3 months.
Reheating
Microwave or bake until heated through.
Variations
Low-Carb Version
Replace rice with cauliflower rice.
Extra Protein Version
Mix ¼ cup plain Greek yogurt into the filling before stuffing.
Spicy Southwest Peppers
Add diced jalapeños or chipotle peppers.
Vegetarian Version
Replace meat with extra black beans and quinoa.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Assemble them up to 24 hours in advance and refrigerate until ready to bake.
Can I freeze stuffed peppers?
Absolutely. They freeze and reheat very well.
Which meat works best?
Ground turkey, chicken, or lean beef all work beautifully.
Can I use quinoa instead of rice?
Yes. Quinoa is an excellent high-protein substitute.
Final Thoughts
These High-Protein Southwest Stuffed Peppers are the perfect combination of nutrition, flavor, and comfort. Filled with lean protein, vegetables, beans, and melty cheese, they’re a healthy meal that doesn’t sacrifice taste. Whether you’re meal prepping for the week or serving dinner to the family, these stuffed peppers are guaranteed to be a hit.
