High Protein Italian Stuffed Peppers
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For the Filling
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(1)-15 oz container Galbani® low fat ricotta, 50% More Protein than Galbani ricotta made with whole milk (6g vs 4g)
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1 cup Galbani® mozzarella cheese, shredded
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½ cup Galbani® parmesan cheese, shredded
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2 large eggs
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2 cups kale, chopped
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2 Tbsp chopped chives
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¼ cup fresh basil, chopped
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¼ cup Italian parsley, chopped
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1 tsp dried rosemary
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1 tsp dried thyme
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1 tsp kosher salt
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½ tsp freshly ground black pepper
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For the Topping
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½ cup seasoned Italian breadcrumbs
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1 Tbsp extra virgin olive oil
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.
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.
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
Related Recipes:
-
For the Filling
-
(1)-15 oz container Galbani® low fat ricotta, 50% More Protein than Galbani ricotta made with whole milk (6g vs 4g)
-
1 cup Galbani® mozzarella cheese, shredded
-
½ cup Galbani® parmesan cheese, shredded
-
2 large eggs
-
2 cups kale, chopped
-
2 Tbsp chopped chives
-
¼ cup fresh basil, chopped
-
¼ cup Italian parsley, chopped
-
1 tsp dried rosemary
-
1 tsp dried thyme
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
-
For the Topping
-
½ cup seasoned Italian breadcrumbs
-
1 Tbsp extra virgin olive oil
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.
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.
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
« My husband and I LOVED this dish! So deliciously satisfying. I substituted spinach for kale to suit our preference. I baked the unfilled peppers just 10 minutes and they were perfect! Next time I will increase the spices and the spinach. »
Liz - 12/28/2025