These Healthy Stuffed Peppers with Ground Beef make the perfect weeknight dinner! They're lower in carbs, high in protein and you can have dinner on the table in just 30 minutes!
4large bell peppers (850g)I did red, yellow and orange
1tspolive oil
3clovesgarlicminced
1lb.lean ground beef - I used 96/4
1Tbspground cumin
1tspdried oregano
1tspsalt
1/2tspchili powder
1/2cupcooked rice (72g)I used microwavable rice
1/2cupfrozen corn (68g)
1large tomato (270g)diced
2Tbspfreshly chopped cilantromore for serving
1cupshredded cheese (112g)Monterey Jack, mozzarella, colby jack, etc; use Dairy Free if needed
Chopped cilantro and sour creamfor topping
Instructions
Preheat the oven to 375 degrees F. Spray a 9x13-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!
Notes
To make dairy-free: use dairy-free cheese.
1 stuffed pepper: 180 calories 11C | 7.5F | 17P
2 stuffed peppers: 360 calories 22C | 15F | 34P
*For exact macros, stuff 1/8 of the beef mixture (106g) into each bell pepper.