Protein Stuffed Peppers


Protein Stuffed Peppers

This version of a traditional meal packs a high protein wallop for the calorie count! A great choice for a mid-day energy booster! This tasty dish can be made so there's leftovers for weekday meals.


4 bell peppers (green, yellow or red)

¼ tsp. extra virgin olive oil

1 lb. extra lean ground beef

1 egg white

½ cup finely chopped yellow onion

2 Tbsp canned corn

1 Tbsp finely chopped fresh parsley

Pinch of ground black pepper

¾ cup spaghetti or tomato sauce

1 tsp prepared horseradish


1. Preheat the oven to 375°. Cut the tops off the peppers and carefully remove the seeds and white membranes. Discard the seeds and membranes. Lightly coat the outside of the peppers with the olive oil.

2. In a large mixing bowl, combine the beef, egg white, onion, corn, parsley, black pepper and ¼ cup of the sauce. Stuff the mixture into the 4 peppers, dividing evenly.

3. Pour ¼ inch of water into a 9 X 13 inch baking pan and add the peppers, cut side up. Bake for 40 minutes.

4. Remove the peppers. Combine the horseradish and the remaining ½ cup of the tomato sauce and add a little to the top of each pepper. Bake for another 10 minutes.

Nutritional information per serving:

Calories 217

Protein 27g

Carbohydrates 16g

Fiber 4g

Fat 6g (2g saturated)

Sodium 96mg