Mexican Stuffed Peppers

Bell peppers are hollowed out and filled with a seasoned mixture of ground beef, chopped tomatoes, cooked rice, and Mexican spice blend, then baked until the peppers are soft and the filling is bubbling. It is a complete meal in a single pepper, with protein, carbohydrates, and vegetables all in one package.

Balanced Macros in Every Pepper

Each serving provides 23g of protein and 23g of carbohydrates, with the bell pepper itself contributing vitamin C, vitamin A, and antioxidants. The balance of lean beef and rice gives you both the protein and glycogen-restoring carbs that a runner needs after training. Bell peppers are also one of the most vitamin C-rich foods you can eat, and vitamin C plays a direct role in collagen synthesis, which supports tendon and joint health.

Great for Batch Cooking

This recipe makes four stuffed peppers, but you can easily double it and freeze the extras. Assemble the peppers and freeze them before baking, then pull them out and bake directly from frozen, adding an extra 15 to 20 minutes to the cooking time. This gives you a homemade meal ready to go on nights when you do not feel like cooking.

Use any color of bell pepper you like. Red and yellow peppers are sweeter and slightly softer after baking, while green peppers hold their shape better and have a more savory flavor. Mix them up for a colorful presentation if you are serving guests.