What do you stuff peppers with?

You can stuff peppers with lean ground meats, whole grains like quinoa or brown rice, vegetables, and herbs. Light tomato sauce and optional cheese add moisture and flavor without excess calories.

Do you cook the meat before stuffing peppers?

Yes. Cooking the meat first ensures food safety and helps drain off excess fat, making the stuffed peppers leaner and healthier.

How long do peppers take in the oven?

Typically, 25–30 minutes at 375°F. Cover them for the first 20 minutes, then uncover to brown the tops or melt cheese.

Should I cover stuffed peppers when baking?

Yes. Covering helps steam the peppers, keeping them moist and tender. Remove the cover during the last few minutes for crispier tops.

Are you supposed to cook the stuffing before putting it in?

Yes. Cook your grains and protein ahead of time to ensure even texture and flavor. This also shortens baking time.

Can you cook raw meat and peppers together?

It’s not advised. Pre-cooking the filling ensures food safety and allows you to season and portion properly for weight-loss goals.

Do you put tomato sauce in stuffed peppers?

Yes, but use it lightly. Tomato sauce adds flavor and moisture with very few calories, especially if you choose a no-added-sugar variety.

Healthy Stuffed Peppers for Weight Loss - Recipe

Description

These healthy stuffed peppers are loaded with lean protein, fiber-rich grains, and veggies perfect for meal prep and weight-loss goals, all in one colorful, satisfying dish.

Ingredients

Scale

6 medium bell peppers (red, yellow, or green), halved and seeded
1 lb lean ground turkey or beef (93% lean)
1 cup cooked quinoa or brown rice
1 small onion, finely diced
2 cloves garlic, minced
1 tsp olive oil
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup low-sodium tomato sauce (plus extra for topping)
1/2 cup part-skim mozzarella cheese, shredded (optional)
Fresh parsley or cilantro, for garnish

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Prepare the peppers: Halve lengthwise, remove seeds, and place cut-side up in the dish. Bake empty for 10–12 minutes to soften slightly
Cook the filling: Heat olive oil in a pan over medium heat. Sauté onions and garlic for 2–3 minutes. Add ground meat, breaking it up as it browns.
Season and simmer: Stir in oregano, paprika, salt, and pepper. Add cooked quinoa and tomato sauce. Simmer until combined and heated through (5–7 minutes).
Stuff the peppers: Spoon the mixture evenly into each pepper half. Top with a spoonful of tomato sauce and a sprinkle of mozzarella (if using).
Bake covered: Tent with foil and bake for 20 minutes. Uncover and bake another 5–10 minutes until cheese melts and edges brown.
Garnish and serve: Sprinkle with parsley and enjoy hot, or cool and refrigerate for up to 4 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner / Meal Prep / Weight Loss
Cuisine: United States

Nutrition

Serving Size: Per Serving – 1 pepper half, no cheese
Calories: ~190
Sodium: 260mg
Fat: 7g
Saturated Fat: 1.5g
Carbohydrates: 15g
Fiber: 4g
Protein: 19g