Grilled Stuffed Peppers
Grilled Stuffed Peppers deliver 40g protein and 653 calories per serving, making this a complete dinner that eliminates side-dish calculations. Four servings come together on the stovetop with minimal hands-on time, combining ground meat and peppers for sustained satiety. Prep this when you want a single-container meal that hits 40g+ protein without weighing components separately.
Ingredients
- •Bell Pepper
- •Olive oil(10g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Italian Pork Sausage(454g)
- •Italian seasoning(5g)
- •Red pepper flakes(1g)
- •Canned Diced Tomatoes(425g)
- •Vinegar, Red Wine(15g)
- •Mozzarella Cheese(240g)
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •Parmesan Cheese(120g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Basil, Fresh(30g)
Instructions
- 1Preheat the grill to medium high (about 475 to 500 degrees F). Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then place them in a 9x13-inch baking dish (this will be your vessel for easily getting the peppers on and off the grill).
- 2Make the pepper filling: heat the olive oil in a large, nonstick skillet over medium-high heat. Add the sausage, Italian seasoning, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes.
- 3Pour in the can of diced tomatoes and their juices. Stir in the vinegar. Let simmer for 1 minute.
- 4Remove the pan from the heat. Stir in the rice and 1/2 cup of the Mozzarella and 1/4 cup of the Parmesan.
- 5Lightly oil the heated grill. Grill the peppers on both sides until they just begin to turn fork tender but still have some crispness, about 6 to 8 minutes. Return them to the baking dish, cut-side up.
- 6Mound the filling inside of the peppers. Keep the remaining cheese handy so that you can top the peppers in their last few minutes of grilling.
- 7Lower the grill to medium (about 350 to 375 degrees F). Return the peppers to the grill, lifting them carefully so that the filling stays inside. You also can grill the stuffed peppers on a sheet of aluminum foil coated with nonstick spray or a grilling mat or grate if you prefer.
- 8Grill, moving the peppers around a bit periodically, until they are completely fork tender, about 20 additional minutes. I leave the lid down unless I am moving the peppers.
- 9During the last few minutes of cooking, sprinkle the peppers with the remaining ½ cup Mozzarella and ¼ cup Parmesan and let melt.
- 10Carefully transfer the peppers back into the baking dish. Sprinkle with fresh basil. Enjoy hot.
Nutrition — Per Serving
653
calories
40g
protein
48g
fat
- Carbohydrates
- 14g
- Saturated fat
- 20.9g
- Sodium
- 1675 mg
- Dietary fiber
- 2.4g
4 servings per batch · ~325g each
Macro data sourced from USDA FoodData Central
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How much protein does Grilled Stuffed Peppers have per serving?
Each serving contains 40g of protein and 653 calories with 48g fat and 14g carbs. This is a high-fat, low-carb option that prioritizes protein density over carbohydrate content.
How long does Grilled Stuffed Peppers take to prep?
This recipe qualifies as quick prep and yields 4 servings, making it efficient for meal prep sessions when you need high-protein portions without extended cooking time.
Is Grilled Stuffed Peppers good for fat loss?
At 653 calories per serving with only 14g carbs, this recipe is better suited for muscle gain or maintenance phases rather than aggressive calorie deficits. The high fat content (48g) makes portion control the priority if fat loss is your goal.
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