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Healthy High-Protein Beef and Lentil Stuffed Peppers Recipe with Cauliflower Rice

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A hearty and nutritious stuffed pepper recipe combining lean ground beef, lentils, and cauliflower rice for a high-protein, low-carb meal that’s quick and easy to prepare.

Ingredients

Scale
  • 4 large bell peppers (any color, tops cut off and seeds removed)
  • 1 pound lean ground beef (90% lean preferred)
  • 1 cup dry brown or green lentils, rinsed
  • 2 cups riced cauliflower (fresh or frozen, thawed and drained if frozen)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes, drained slightly
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili flakes (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons fresh parsley or cilantro, chopped
  • ½ cup shredded mozzarella or cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Prepare the peppers by slicing off the tops and scooping out the seeds. Place them upright in a baking dish.
  2. Cook the lentils in a medium saucepan with 2 cups water. Bring to a boil, then simmer for 20-25 minutes until tender but not mushy. Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef to the skillet and cook until browned and no longer pink, about 7-8 minutes. Season with salt, pepper, cumin, smoked paprika, and optional chili flakes.
  5. Stir in cooked lentils, tomato paste, drained diced tomatoes, and cauliflower rice. Cook together for 3-4 minutes to meld flavors and evaporate excess moisture. Adjust seasoning as needed.
  6. Stuff each pepper with the beef and lentil mixture, pressing gently but not overstuffing. Top with shredded cheese if desired.
  7. Cover the baking dish loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes to brown the tops and soften the peppers. Add 5-10 minutes if peppers are larger or firmer.
  8. Sprinkle chopped parsley or cilantro over the peppers before serving. Let cool for a few minutes to allow flavors to settle.

Notes

Drain canned diced tomatoes well and cook down the filling mixture until slightly thickened to avoid soggy peppers. Use brown or green lentils for best texture. Let peppers rest a few minutes after baking to firm up filling. For extra flavor, add Worcestershire or soy sauce to beef mixture. Cauliflower rice should be well drained if frozen to prevent excess moisture.

Nutrition

Keywords: stuffed peppers, high protein, beef, lentils, cauliflower rice, healthy dinner, low carb, meal prep

Find it online: https://merrymorsel.com/healthy-high-protein-beef-and-lentil-stuffed-peppers-recipe-with-cauliflower-rice/