Mediterranean Stuffed Peppers—21g Protein

🫑 Mediterranean Stuffed Peppers—21g Protein

If you’re craving something hearty yet light, these Mediterranean stuffed peppers are the answer! Juicy red bell peppers cradle a flavourful mix of herby beef, feta, and mozzarella, baked to perfection until tender and golden. Each serving packs 21g of protein, making it ideal for a low-carb dinner or meal prep lunch.

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🌿 Why You’ll Love This Recipe

• High protein, low carb—each pepper is perfectly balanced for macros.
• Bright Mediterranean flavours with herbs, feta, and a touch of spice.
• Meal prep friendly—make a batch and enjoy all week.
• Customisable—use chicken, turkey, or lentils for variation.

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🔪 Step-by-Step Cooking Guide

1️⃣ Par-Soften the Peppers

Start by blanching the peppers—this helps them bake evenly without turning mushy.

1. Bring a pot of water to a boil, turn off the heat, and add the prepared red peppers.
2. Cover and let sit for 6 minutes. Drain and pat dry.
3. Preheat your oven to 200°C (fan 180°C) / 400°F.

💡 Tip: Par-softening keeps the pepper skins tender while maintaining structure.

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2️⃣ Cook the Beef Filling

A savoury, spiced base that ties the dish together.

1. Heat 1 tbsp olive oil in a skillet.
2. Add 450g ground beef, paprika, oregano, garlic powder, cayenne, salt, and pepper.
3. Sauté until browned, breaking the meat finely with your spatula. Let it cool slightly.

🧂 Season generously—Mediterranean food thrives on bold flavour!

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3️⃣ Mix the Cheesy Herb Blend

In a mixing bowl, combine:

• Finely chopped parsley and dill 🌿
• Mozzarella, crumbled feta, breadcrumbs, egg, and chilli flakes
• Fold in the cooled beef and mix until cohesive.

🧀 This combo melts beautifully—creamy, tangy, and herby all at once.

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4️⃣ Stuff & Bake

1. Lightly oil a baking dish.
2. Fill each pepper snugly with the beef mixture, pressing down gently.
3. Cap with the pepper tops, drizzle with olive oil, and bake for 25–30 minutes until the tops are golden and the filling is hot.

🔥 For extra moisture, add a tablespoon of water or broth to the dish before baking.

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5️⃣ Serve & Enjoy

Let the peppers rest for 5 minutes before serving. Add a dollop of chilled Greek yogurt on the side for a cooling contrast.

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💪 Nutrition per Serving

Calories: 250 | Protein: 21.5g | Fat: 12g | Carbs: 9g
Perfect for keto, low-carb, and high-protein meal plans.

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💬 Reader Comments

⭐️⭐️⭐️⭐️⭐️ “Lord so delicious.” — pfd91
⭐️⭐️⭐️⭐️⭐️ “You can air fry—no boiling needed. Still great!” — alexaina
⭐️⭐️⭐️⭐️⭐️ “Yes, please! 🤩 Making this tonight.” — Nellie
⭐️⭐️⭐️⭐️ “Vegetarian version idea? Thinking beans or lentils.” — Christine
⭐️⭐️⭐️⭐️⭐️ “Must try this—perfect for meal prep.” — Norma

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❓ FAQ

Can I make these without eggs?
Yes! Use 2 tbsp Greek yogurt or 1 tbsp ground flax + 2 tbsp water instead to bind.

How do I make this vegetarian?
Swap the beef for lentils or a mix of mushrooms and beans—the herbs and cheese bring all the flavour.

Air fryer option?
Cook at 180°C/356°F for 14–18 minutes, checking at 12. Line the basket and don’t overcrowd.

Can I skip breadcrumbs for low carb?
Absolutely—replace with almond meal or crushed low-carb crackers.

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🥄 Serve these stuffed peppers warm, topped with yogurt, extra herbs, and a drizzle of olive oil. They’re vibrant, protein-rich, and a guaranteed crowd-pleaser for weeknights or prep days!