Sometimes, it’s hard to find a recipe that’s healthy, filling, easy, and budget-friendly all at the same time. These healthy protein-packed bell peppers happen to embody all these characteristics. The peppers serve as a boat for fiber and protein that will keep you feeling satisfied without the food coma that we are all very familiar with. 

This serves very well as a meal prep that can last up to five days. The beans, peppers, and salsa keep the meat from drying out which is very crucial for a successful meal prep.  While I chose a very simple cumin seasoning which is a very common spice in Lebanese dishes (I’m Lebanese), don’t be afraid to be adventurous! You can use fajita seasoning, taco seasoning, or absolutely anything as long as you love it!

6-Week Customized Meal Plan

These healthy energy balls are one of the many recipes I include in the 6-week customized meal plans I offer. I take personal care to make sure your plan includes delicious recipes that fit the macros you need to get the body you want.

If you’re working really hard at the gym but aren’t seeing results, your diet may be the issue. I work with most dietary lifestyles and I will help you achieve your goal through a healthy and sustainable diet made just for you!

Click on the button below to start making healthy eating more enjoyable.

Recipe

Prep time: ~10 minutes  Good for 5 days  Cook time: ~45 minutes

Ingredients

Peppers 

• 2 large bell peppers
• 1/2 tsp. avocado oil

Filling

• 1/2 tsp. avocado oil
• 6 oz. lean ground beef
• 1/4 cup brown rice
• 8 oz. chunky red salsa
• 3 cloves garlic, minced
• 1/4 onion, diced
• 1/2 can pinto beans
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. cumin
• 1/4 tsp. red pepper flakes

Instructions

1. Cut the peppers in half, remove the stem and scoop out the seeds. Lay the peppers in a baking pan with the skin facing up and brush with oil. Broil for ~15 minutes or until the skin is golden in some areas.
2. Follow the cooking instructions on your bag of brown rice.
3. Add the diced onions and minced garlic to a non-stick pan with the oil. Stir on medium heat till the onions are softened. Add the ground beef and keep mixing to break the beef apart into small pieces. Once the beef is cooked, stir in the drained and washed beans and half of the salsa. Add the seasonings, stir, and adjust to taste. 
4. Preheat the oven to 350F. Drain any excess water from the peppers. Stuff the peppers with the rice and beef mixture. Top the peppers with the rest of the salsa and the cheese (optional). Cover the pan with tin foil, bake for ~20 minutes, and enjoy! 
   

Notes

• You can use any oil you like. Avocado oil has the highest smoke point, making it a healthier option.
• If vegan, sub the beef for ground tofu, more brown rice, or ground walnuts.
• The nutrition label is a very rough estimate of the contents of this meal. The toppings are not included and contents are calculated with beef and no other substitutes.
• I used 96% lean ground beef.
• To reheat, use the microwave or place the pepper in the oven on low heat.