Ready for a cozy, satisfying dinner that checks all the nutrition boxes? 🌶️🥩🍄✨
These Protein Stuffed Peppers are packed with lean protein, colorful veggies, whole grains, and plenty of flavor in every bite.
Made with savory ground bison, hearty mushrooms, carrots, onions, tomatoes, and rice, these stuffed peppers are the perfect balanced meal for a busy weeknight. Plus, they're easy to prep ahead and reheat for lunch the next day!
Let’s dig in!
Total time: 1hr 10 Minutes | Prep Time: 30 Minutes | Cook Time: 40 Minutes
Servings: 4
Ingredients
4 red bell peppers, halved, seeds and stems removed
1 medium onion, diced
1 carrot, diced
3 cloves garlic, grated or minced
20 ounces (about 1¼ pounds) ground bison (or ground beef, turkey, or lamb)
2 cups sliced mushrooms
2 tablespoons dried oregano
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
1 tablespoon whole-grain mustard
1 teaspoon salt
½ teaspoon chili flakes (red pepper flakes)
2 tablespoons tomato paste
1 (14-ounce) can low-sodium tomato sauce
1 cup cooked rice (or farro, bulgur, spelt, or similar grain)
½ cup shredded Parmesan cheese
Fresh parsley, minced (optional garnish)
Cooking spray or a little oil for the pan
Instructions:
Preheat Oven: Preheat the oven to 350°F (175°C). Place the pepper halves cut-side up in a large glass baking dish and set aside.
Sauté Vegetables: Heat a large sauté pan over medium heat. Spray with cooking spray or add a little oil. Add the diced onion and carrot and cook until the onion softens, about 3–4 minutes.
Brown the Meat: Add the garlic and cook for 30 seconds. Add the ground bison, increase the heat to medium-high, and brown the meat while breaking it up with a wooden spoon. Add the mushrooms, oregano, thyme, Worcestershire sauce, mustard, salt, and chili flakes.
Build the Filling: Once the mushrooms have released most of their moisture and the bison is nicely browned, about 10 minutes total, stir in the tomato paste until well incorporated.
Add Sauce & Grains: Pour in the tomato sauce and cooked rice. Stir to combine and cook for another 2–3 minutes, until heated through. Taste and adjust seasoning if needed, then remove from heat.
Stuff the Peppers: Fill each pepper half with a heaping ½ cup of the bison-mushroom mixture. Add any leftover filling to the dish around the peppers. Sprinkle about 1 tablespoon of Parmesan over each stuffed pepper.
Bake: Cover the dish with foil and bake for 30–40 minutes, or until the peppers are tender.
Broil & Serve: Optional: Remove the foil and broil for 30–60 seconds to brown and bubble the cheese. Garnish with fresh parsley and serve.
Nutrition Facts
347 kcal | 32 g protein | 28 g carbs | 5 g fiber | 12 g fat
Tatum’s Recipe Hacks:
✨ Mix It Up! Swap the bison for ground turkey, beef, or lamb, or switch the rice for farro, bulgur, or spelt to change up the flavor and texture.
🌶️ Bell peppers are an excellent source of vitamin C! In fact, red bell peppers contain more vitamin C than oranges, helping support immune function and collagen production.
Let’s work together! Want individualized meal and snack ideas that align with your nutrition and wellness goals?
Contact me at tatum@equilibriumnutrition.net for more questions.
Schedule your consult below!
Cheers to thriving together!
