Recipes

Stuffed Peppers 3 Ways & Vegan Friendly!

Running out of meal-prep ideas for you and the fam?! Well this recipe can be customized for anyone!

Whether it’s your workout day, rest day or if you’re a Vegan… everyone can enjoy this dish! 

Below you will find THREE different recipes to create the perfect STUFFED PEPPER!

Low-Carb Stuffed Pepper Ingredients:

  • 4 medium bell peppers – remove stem, remove seeds (use excess for stuffing mixture)
  • 1 lb. Extra Lean Ground Beef (93/7 or 96/4)
  • 1 med zucchini   (diced finely)
  • 1/2 med onion (diced finely)
  • 1 8 oz. can diced tomatoes (low sodium) or salsa
  • 1/3 cup Lite Shredded Cheese or Feta

 

High-Carb Stuffed Pepper Ingredients:

  • 4 medium bell peppers – remove stem, remove seeds (use excess for stuffing mixture)
  • 1 lb. Extra Lean Turkey (99/1)
  • 1 cup Brown Rice, Jasmine Rice or Quinoa (cooked)
  • 1 cup Black Beans
  • Veggies of choice: spinach, onions, tomatoes, etc.
  • 1 8 oz. can diced tomatoes (low sodium) or salsa
  • 1/4 cup Lite Shredded Cheese

 

Vegan Stuffed (Low-Carb) Pepper Ingredients:

  • 4 medium bell peppers – remove stem, remove seeds (use excess for stuffing mixture)
  • High Protein Organic Tofu (optional)
  • 1 med zucchini
  • 1/2 med onion
  • 1 cup black beans
  • 1/4 cup Nutritional Yeast – adds a nutty/cheesy flavor
  • 1 8 oz. can diced tomatoes (low sodium) or salsa

 

Recommended Spices: Cumin, Chili Powder, Garlic Powder, Onion Powder, Pepper

Cookware:

  • 1 medium skillet/sauce pan
  • 1 medium mixing bowl
  • 1 (6-serving) muffin tin or 1 baking sheet

 

4ufitness stuffed peppers recipe

Directions:

1. Pre-heat oven to 350F.

2. Coat medium sauce pan with Olive Oil Cooking Spray and bring to low/med heat. Saute veggies of choice for 3-4 minutes until softened.

3. Remove veggies and set a side. Add more Cooking spray to sauce pan and saute protein of choice until browned. Breaking apart with a spatula as it cooks. OMIT this step if you are not using protein.

4. Add softened veggies back to the sauce pan with your spices of choice and saute for 2-3 minutes to blend the flavors.

5. For High-carb peppers, mix in the cooked carbs (rice, quinoa, black beans, etc). Add in cheese of choice and mix!

6. Using the muffin tin as a holder, stuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed! You may have some filling left over. Cook peppers for 25-30 minutes!

 

Macros for LOW-CARB Stuffed Pepper (1 of 4):

Protein: 25 grams / Carbs: 10 grams / Fat: 6 grams

Approximately 195 calories

 

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