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About This Recipe
Another weeknight dinner lifesaver! Thank goodness for easy recipes.
I used a few shortcuts to get these healthy stuffed peppers on the dinner table quicker – using microwavable rice and frozen corn. You could also cook your beef in advance to have it ready to stuff in the peppers.
Besides the lean ground beef, rice and corn, these healthy stuffed peppers also have some diced tomatoes and cilantro which really levels up the freshness!
And it’s topped with melty cheese of course because everything is better with cheese! For optimal cheesiness, use a block of cheese and shredded yourself. Pre-shredded cheese just doesn’t melt the same!
These ground beef stuffed peppers make a great lower carb, high protein dish. They have a moderate amount of fats (lower than most stuffed pepper recipes) and are packed with volume and nutrients.
A classic recipe great served on its own or alongside rice, bread, or side salad for a more moderate carb meal. Seriously great any night of the week!
And if you have some extra ground beef on hand, check out my Spaghetti Bolognese, Pizza Casserole with Biscuits or my Cheeseburger Bowls!
Why You’ll Love These Beef Stuffed Peppers
- Cheese + beef – what’s not to love about cheesy savory ground beef goodness??
- 30 minute dinner – a lifesaver for busy weeknights!
- Makes for great leftovers – just as good the next day.
- Nutritious + healthy dinner – packed with fiber and nutrients!
- Packed with protein – to leave you feeling full and satisfied.
- Bell Pepper – I did red bell peppers, orange bell peppers and yellow bell peppers but you can do green peppers or any color of bell pepper!
- Olive oil
- Garlic – I used garlic cloves.
- Ground Beef – I used 96/4 lean ground beef. You could also use ground turkey, ground chicken, or Italian sausage.
- Seasonings – Grab some ground cumin, oregano, salt, and chili powder.
- Cooked rice – I used microwavable rice to save time. You can use white rice or brown rice or even cauliflower rice if you wanted to make this recipe grain free.
- Corn – I used frozen corn to save time but you could also do canned corn.
- Tomato – I like using plum or beefsteak tomato here. If in a pinch you can add some drained canned tomatoes. Or for some awesome flavor, tomato sauce.
- Cilantro – adds so much freshness! You could also use fresh basil. If you don’t have any fresh herbs on hand, throw some Italian seasoning in.
- Shredded cheese – You could honestly use any cheese here. Monterey Jack cheese, Colby jack cheese, cheddar cheese, mozzarella cheese, the list goes on!
- Toppings of choice – sour cream (or plain Greek yogurt), salsa, whatever sounds good!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Cut the bell peppers in half down the middle (through the stem) and scoop out the seeds. Place bell peppers cut side down in the baking dish and bake for 10 minutes.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and cook for a minute or until garlic is fragrant.
3. Then add the ground beef, cumin, oregano, salt and chili powder.
4. Cook, stirring and breaking up the beef with a wooden spoon as you go, for 6-8 minutes or until the beef is no longer pink.
5. Remove the skillet from heat and mix in the rice, corn, diced tomatoes and chopped cilantro.
6. Take the peppers out of the oven and flip them over so they are cut side up. Stuff peppers with the meat mixture evenly into peppers.
7. Top with shredded cheese.
8. Bake uncovered for 15 minutes, or until the cheese is melted and bubbly. Top with sour cream (or plain greek yogurt) & freshly cracked black pepper and serve!
What To Serve With Stuffed Ground Beef Peppers
Can you use a different protein for these stuffed peppers?
Yes! You can use any meat of choice for these easy stuffed bell peppers. Ground chicken, turkey, sausage would also work well. Or replace with black beans to make this a vegetarian dish.
Can you use freeze these stuffed peppers?
They are going to be the best fresh, but you can definitely freeze them. Make sure the peppers are cooled completely then you can wrap the entire 9×13 inch dish up or wrap the peppers individually. Make sure to get as much air out as possible to prevent freezer burn. To reheat, thaw in the fridge overnight then reheat in oven at 350F until heated through.
Can you make these stuffed peppers gluten free and dairy free?
Sure! These peppers are gluten-free as made. To make dairy free, simply use a dairy-free shredded cheese.
More Quick & Easy Weeknight Meals To Try
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Stuffed Peppers with Ground Beef (Easy 30 Minute Recipe)
Ingredients
- 4 large bell peppers (850g) I did red, yellow and orange
- 1 tsp olive oil
- 3 cloves garlic minced
- 1 lb. lean ground beef – I used 96/4
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 cup cooked rice (72g) I used microwavable rice
- 1/2 cup frozen corn (68g)
- 1 large tomato (270g) diced
- 2 Tbsp freshly chopped cilantro more for serving
- 1 cup shredded cheese (112g) Monterey Jack, mozzarella, colby jack, etc; use Dairy Free if needed
- Chopped cilantro and sour cream for topping
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray.
- Cut the bell peppers in half down the middle (through the stem) and scoop out the seeds. Place bell peppers cut side down in the baking dish and bake for 10 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and cook for a minute or until garlic is fragrant. Then add the ground beef, cumin, oregano, salt and chili powder. Cook, stirring and breaking up the beef as you go, for 6-8 minutes or until the beef is no longer pink.
- Remove the skillet from heat and mix in the rice, corn, diced tomatoes and chopped cilantro.
- Take the peppers out of the oven and flip them over so they are cut side up. Stuff the meat mixture evenly* into peppers and top with shredded cheese.
- Bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
- Top with sour cream (or plain greek yogurt) or whatever sounds yummy and serve!
Equipment
Notes
- 1 stuffed pepper: 180 calories 11C | 7.5F | 17P
- 2 stuffed peppers: 360 calories 22C | 15F | 34P
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
