Freezer-Friendly Beef Stuffed Peppers
Colorful bell peppers stuffed with seasoned ground beef, rice, and cheese that can go straight from the freezer to the oven for an easy, protein-rich dinner.
PROTEIN 36g
CALORIES 376
P:E RATIO 9.6
TIME 55m
YIELD 6
P:E 9.6
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
6 large bell peppers (mixed colors), tops cut off and seeded FLAVOR
680g (1.5 lb) lean ground beef (90% lean) 36G PROTEIN
1 cup (160g) cooked brown rice CARB BASE
1 can (400g) diced tomatoes, drained PRODUCE
1/2 cup (60g) shredded mozzarella cheese DAIRY
1/4 cup (25g) grated Parmesan cheese DAIRY
1 small onion, diced FLAVOR
2 cloves garlic, minced FLAVOR
1 teaspoon Italian seasoning FLAVOR
1/2 teaspoon cumin FLAVOR
1/2 teaspoon salt FLAVOR
1/4 teaspoon black pepper FLAVOR
1/2 cup (120ml) marinara sauce FLAVOR
Fresh basil for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Store cooked peppers in the fridge for up to 4 days. Uncooked stuffed peppers freeze well for up to 3 months.
- Batching: To freeze: stuff peppers, wrap individually in plastic wrap, then foil. Freeze for up to 3 months.
- Reheat: Microwave for 2-3 minutes, or reheat in the oven at 350°F for 15-20 minutes until heated through.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 375°F (190°C) if cooking immediately.
02
HIGH HEAT SEAR
Brown ground beef with onion and garlic in a large skillet over medium-high heat. Drain excess fat.
03
THE MACRO PREP
Stir in cooked rice, diced tomatoes, Italian seasoning, cumin, salt, pepper, and Parmesan cheese.
04
THE MACRO PREP
Stuff each pepper generously with the beef mixture, pressing down gently.
05
STEP 5
Place peppers upright in a baking dish. Spoon marinara sauce over the tops.
06
STEP 6
Cover with foil and bake for 25 minutes. Remove foil, top with mozzarella, and bake 10 more minutes until cheese is melted and bubbly.
07
STEP 7
Garnish with fresh basil and serve.