Unstuffed Bell Peppers
Unstuffed Bell Peppers deliver 22g protein and 408 calories per serving, bridging the gap between adequate protein and calorie-controlled dinners. This stovetop recipe makes 6 servings in under 30 minutes, letting you batch-prep a full week of sides or light meals. The vegetable base supports recovery without excessive carbs if you're dialing in your macro ratios.
Ingredients
- •Garlic(60g)
- •Yellow Onion
- •Bell Pepper
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •80/20 Ground Beef(227g)
- •Canned Diced Tomatoes(425g)
- •White Rice(240g)
- •Basil, Fresh(5g)
- •Oregano, Dried(5g)
- •1/4 tsp freshly cracked black pepper ($0.02)
- •Low Sodium Beef Broth(360g)
- •Tomato Sauce(227g)
- •Worcestershire Sauce(5g)
Lea & Perrins is the standard. A little goes a long way.
- •Mozzarella Cheese(240g)
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •1 Tbsp chopped parsley (optional garnish) ($0.05)
Instructions
- 1Mince the garlic and dice the onion and bell pepper.
- 2Add the olive oil and ground beef to a deep skillet. Cook the beef over medium heat until it is fully browned.
- 3Add the diced onion, bell pepper, minced garlic, basil, oregano, and pepper to the skillet. Continue to cook and stir until the onions are soft.
- 4Next, add the diced tomatoes (with juices), uncooked rice, and beef broth. Give everything a brief stir to combine.
- 5Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for another five minutes.
- 6While the pot is simmering, combine the tomato sauce and Worcestershire sauce.
- 7Once the rice has rested for 5 minutes, remove the lid and fluff it with a fork, gently folding the ingredients back together (peppers and tomatoes may float to the top while it simmers).
- 8Pour the prepared tomato sauce over top, then sprinkled the shredded mozzarella over the sauce. Place the lid back on top and let the heat from the skillet melt the mozzarella. Once melted, sprinkle a little chopped parsley on top and serve.
Nutrition — Per Serving
408
calories
22g
protein
17g
fat
- Carbohydrates
- 42g
- Saturated fat
- 7.4g
- Sodium
- 626 mg
- Dietary fiber
- 3.0g
6 servings per batch · ~302g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Unstuffed Bell Peppers have per serving?
Each serving provides 22g of protein and 408 calories, with 17g fat and 42g carbs. The balanced macronutrient profile with moderate carbs makes this a complete meal rather than a side dish.
How long does Unstuffed Bell Peppers take to prep?
This quick prep recipe batch-preps 6 servings on the stovetop, giving you multiple complete meals ready for the week with one cooking session.
Is Unstuffed Bell Peppers good for muscle gain?
At 408 calories with 22g protein and 42g carbs per serving, this recipe provides solid carbohydrate support for training while delivering moderate protein for muscle maintenance. The vegetable base adds micronutrient density alongside the macros.
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