Stuffed Peppers
Recipe by: Maggie Shaffer, Black Iron Nutrition Coach
Looking for a dinner that’s healthy and delicious? These High-Protein Stuffed Peppers from Coach Maggie are the perfect solution. Creamy, spicy, and packed with flavor, they’re an easy way to hit your protein goals without sacrificing taste. Thanks to a clever cottage cheese trick, they turn out unbelievably creamy—and they make a killer meal prep option, too. Whether you’re feeding the family or just need a low-effort, high-reward dinner, this one’s a winner.
Ingredients:
4 large bell peppers, tops cut off and seeds removed
1 lb lean ground beef (90% lean or higher)
1 cup cooked brown rice
1/2 cup low-fat cottage cheese (blended until smooth)
1/4 cup liquid egg whites
1 medium onion, finely diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp ground black pepper
Salt to taste
Fresh parsley or cilantro, chopped
Instructions:
Preheat oven to 375°F (190°C) and prep those bell peppers by standing them in a baking dish.
Cook the ground beef in a skillet over medium heat until browned, then add onion and garlic. Sauté till soft.
Season with smoked paprika, cumin, chili powder, oregano, black pepper, and salt. Add drained tomatoes, cook for 2-3 mins.
Blend the cottage cheese until smooth, then mix it and the egg whites into the beef mixture.
Combine with the cooked rice, then spoon it all into your peppers.
Bake covered for 30 mins, then uncover and bake another 10 mins.
Garnish with parsley or cilantro, dig in, and enjoy!
📹 Watch Coach Maggie make it step-by-step
Macros for 400g:
34g protein
30g carbohydrates
7g fat
