High-Protein Stuffed Peppers (3 Filling Variations)

Name: High-Protein Stuffed Peppers (3 Filling Variations)
Total time: 25 min
Yield: 3 servings
Ingredients: Bell pepper; 150 g ground chicken; 100 g Champignon mushrooms; 50 g Cottage cheese; Onion; Garlic, raw; 1 pcs canned tuna in water; 2 pcs boiled eggs; Dill; 2 tbsp Greek yogurt; 150 g canned chickpeas; 1 pcs Tomato; 0.5 pcs Onion; Coriander (cilantro) leaves, raw; Cumin

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🕐 25 min 👁 1 Channel post →

A nutritious take on a classic dish—light, low-calorie, and packed with flavor. Choose your filling: chicken with mushrooms, tuna, or chickpea.

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Method

Prep your peppers: pick nice even ones, cut off the top, and remove all the seeds. If you want them tender, blanch them in boiling water for 2 to 3 minutes.

Option 1 (Chicken & Mushrooms): sauté ground chicken with mushrooms, onion, and garlic for about 5 minutes, then stir in some cream cheese.

Option 2 (Tuna): mix canned tuna with chopped hard-boiled eggs, fresh dill, and Greek yogurt.

Option 3 (Chickpea): mash canned chickpeas with a fork, then combine with diced tomato, minced onion, cilantro, and cumin.

Stuff the peppers with your filling of choice.

Bake at 350°F (180°C)—cover with foil for the first 15 minutes, then remove it and bake another 15 to 25 minutes depending on which filling you went with.

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High-Protein Stuffed Peppers (3 Filling Variations)

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