Recipe

High Protein Italian Stuffed Peppers

> High Protein Italian Stuffed Peppers - Galbani Cheese
Directions

Preheat the oven to 400°F.

Cut bell peppers in half lengthwise, removing seeds and ribs.

Set peppers cut side up on a parchment-lined baking sheet and brush all over with olive oil. Bake for about 20 minutes, or until they begin to soften. When finished, drain the water out of each pepper and reduce oven temperature to 350°F.

Meanwhile, in a microwave safe bowl, steam kale with 2 Tablespoons of water on high for 1 minute, or until wilted.

Combine kale with remaining filling ingredients and spoon equally amongst cooked peppers.

Combine topping ingredients and sprinkle on top of the filling.

Cook until golden brown and bubbly, about 30 minutes.

Tips

Chef’s note:

Add 1 cup cooked crumbled sausage or 1 cup of drained, rinsed chickpeas to the filling for an even higher protein meal.

For the little story

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

 

Nutritional breakdown per serving (1 full pepper or 2 halves):

386 calories

Fat 23g

Carbs 22g

Cholesterol 85mg

Protein 24g

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