Greek Stuffed Peppers
Greek Stuffed Peppers deliver 17g protein and 223 calories per serving across 8 batch portions. Quick-preps on the stovetop for entire-week dinner rotation. These work well as a lower-calorie protein option for deficit phases while maintaining the vegetable volume needed to stay full between meals.
Ingredients
- •Bell Pepper
- •90/10 Ground Beef(454g)
- •1 1/2 teaspoons kosher salt
- •Garlic powder(8g)
- •Cumin, Ground(8g)
- •Coriander, Ground(5g)
- •Oregano, Dried(5g)
- •Cinnamon, Ground(1g)
- •Cayenne Pepper, Ground(1g)
- •Chickpeas, Canned, Drained
- •Canned Diced Tomatoes
- •Rice, Brown, Long-Grain(180g)
- •Parsley, Fresh(60g)
- •Cheese, Feta, Crumbled(240g)
Instructions
- 1Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour a little bit of water into the bottom of a 9x13-inch baking dish, or a similar casserole dish that is large enough to hold the peppers with them standing up (if they all won’t fit in one dish, you can divide them between two and bake on the upper/lower thirds of the oven instead).
- 2Prepare the peppers: Cut the tops off of the bell peppers (cut as close to the top as possible to allow max space for stuffing). With your fingers, carefully remove and discard the ribs and seeds, leaving the walls of the peppers intact. Stand them up in the baking dish side by side so that they do not fall over.
- 3Prepare the filling: Heat a large, nonstick skillet over medium-high heat. Add the beef, salt, garlic powder, cumin, coriander, oregano, cinnamon, and cayenne. Cook, breaking apart the meat, until the beef is browned and cooked through, about 5 minutes. If at any point the meat begins to stick to the pan or looks very dry (this will vary based on the fat content of your meat), drizzle in a bit of olive oil as needed.
- 4Stir in the chickpeas and diced tomatoes and their juices. Let simmer for 1 minute.
- 5Remove the pan from the heat. Stir in the rice, parsley, and 2/3 cup feta. Taste and adjust seasoning as desired. If the filling seems overly dry, splash in a few tablespoons of water (I added about 2 tablespoons).
- 6With a small spoon, mound the filling inside the peppers, pressing it down lightly with your fingers as needed so you can use it all (the peppers will be very full).
- 7Cover the pan with foil. Bake for 40 minutes. Uncover, sprinkle with remaining 1/3 cup feta.
- 8Return them to the oven to bake until the feta is slightly browned and the peppers are fork tender, about 15 minutes more. Sprinkle with fresh parsley and serve.
Nutrition — Per Serving
223
calories
17g
protein
13g
fat
- Carbohydrates
- 10g
- Saturated fat
- 6.3g
- Sodium
- 386 mg
- Dietary fiber
- 1.1g
8 servings per batch · ~120g each
Macro data sourced from USDA FoodData Central
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How much protein does Greek Stuffed Peppers have per serving?
Each serving delivers 17g of protein at 223 calories with 13g fat and 10g carbs. The balanced macro profile keeps calories reasonable while providing moderate protein per serving.
How many servings does Greek Stuffed Peppers make?
This quick prep recipe yields 8 servings from one stovetop batch, making it efficient for week-long meal prep or dinner distribution. You can prep multiple peppers at once without significant time investment.
Is Greek Stuffed Peppers good for fat loss?
At 223 calories and 17g protein per serving, this recipe fits fat loss phases where keeping portions under 250 calories is practical. The vegetable base adds volume without excess calories, making it satisfying despite the moderate calorie content.
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