Healthy Stuffed Peppers
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My cheesy, savory, healthy stuffed peppers are the perfect weeknight dinner idea. Made with seasoned lean ground beef, fluffy rice, and melted cheese, they are meal prep-friendly and easy to customize.
Stuffed peppers are one of my go-to weeknight dinners. They are hearty, high in protein, low in calories, and an easy way to pack in tons of veggies.
I tested this recipe with different proteins and vegetables to find the perfect combination. The bell peppers are filled with seasoned lean ground beef, brown rice, veggies, and then topped with plenty of cheese. They freeze and reheat beautifully, so I often prep extra when I’m cooking them for lunches the next day!
Why I love this healthy stuffed pepper recipe
- Wholesome. Stuffed peppers are packed with protein, fiber, and low in calories.
- Family-friendly. This is one of my favorite ways to get certain family members to eat their veggies.
- Quick and easy. Besides the hollowing and stuffing, there isn’t much else that needs to be done. The hard part is waiting for them to bake!
Key Ingredients
Find the printable recipe with measurements below.
- Bell peppers. Larger bell peppers are easier to stuff. I like using green, yellow, and red ones for aesthetic purposes.
- Olive oil. To saute the filling. Any neutral-flavored oil works.
- Onion. Finely chopped.
- Beef. I used lean ground beef to keep things healthier, but any cut of ground beef works. If you use a fattier cut, drain the excess liquid.
- Canned tomatoes. In their natural juices. If I have extra time, I like to make my fire roasted tomatoes.
- Taco seasoning. Use your favorite store-bought kind (look for low sodium and no added sugar) or try my keto taco seasoning.
- Cooked rice. I used white rice, but brown rice, basmati rice, or even sushi rice are great alternatives.
- Cheese. I used a Mexican shredded cheese blend, but cheddar cheese and Mozzarella cheese can be used.
How to make healthy stuffed peppers
Step 1- Saute. Oil a pan and place it over medium heat. Add onion and ground beef and cook until no longer pink.
Step 2- Prepare the stuffing. Add the canned tomatoes and taco seasoning and cook until most of the moisture has evaporated.
Step 3- Finish. Remove the pan from the stove, and add the cooked rice and shredded cheese.
Step 4- Assemble. Cut the peppers in half and remove the seeds, then arrange them in the prepared baking dish. Fill the bell peppers and top with extra cheese.
Step 5- Bake the stuffed bell peppers in the oven for 30 to 35 minutes, or until the cheese melts.
★★★★★ REVIEW
“Absolutely delicious recipe! I made this for dinner last night, and it was a hit with my family. The combination of flavors and textures was perfect. The instructions were clear and easy to follow, making the cooking process a breeze. I’ll definitely be adding this to my list of go-to recipes. Thanks for sharing!” – B
Recipe tips and variations
- Do not over-bake the peppers, or else the sides will crisp up and become soggy. Once they are tender to the touch and the cheese has nicely melted, the peppers are ready!
- Replace ground beef with ground chicken, ground bison, ground pork, or ground turkey.
- For a fun flavor change, fill the peppers with my homemade taco meat.
- Make vegetarian stuffed peppers by omitting meat from the recipe and substituting it with black beans, sweet potato, or veggie-based meatless crumble.
- Cut the carbs and use cauliflower rice instead of rice.
Storage instructions
To store: You can store leftovers in the refrigerator in an airtight container for up to 4 days.
To freeze: Place the cooked and cooled peppers in a shallow container and store them in the freezer for up to 6 months.
Reheating: Thaw and then heat in the microwave to enjoy them again.
Frequently asked questions
The key to preventing stuffed peppers from becoming soggy is to avoid over-baking or overfilling them. I recommend filling the peppers until they are 90% full and cooking them until the cheese has melted.
No, they shouldn’t! I learned in culinary school that stuffed vegetables should never be pre-cooked, because they will lose structure and collapse during the filling or cooking process. Also, as the filling cooks, it releases steam, which naturally cooks the peppers.
Yes, you do. Cooking the ground beef before adding it to the scooped-out peppers gives it extra flavor, removes excess moisture, and ensures it’s fully cooked before serving.
If you tried this Healthy Stuffed Peppers recipe, please leave a star rating and comment. It helps others thinking of making this.
Healthy Stuffed Peppers
Video
Ingredients
- 4 large bell peppers cored and halved
- 1 tablespoon oil
- 1 small onion chopped
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 15 ounces canned tomatoes diced in juices
- 1 cup coked rice
- 2 cups shredded cheese divided
Instructions
- Preheat your oven to 180C/375F. Lightly coat a 9×13-inch baking dish with nonstick spray. Place the bell pepper halves in the dish.
- Add the oil to a large non-stick pan and place it over medium heat. Add the beef and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook for 6-7 minutes, or until the beef is browned.
- Add the taco seasoning, then pour in the can of diced tomatoes along with the juices, and let it simmer. Remove from the heat.
- Stir through the cooked rice and half the cheese.
- Evenly distribute the mixture amongst the eight bell pepper halves and top with the remaining cheese.
- Bake the stuffed peppers for 20 minutes or until the cheese has melted.
Bedides that, I’ve really enjoyed and now have lots of frozen leftovers!
Absolutely delicious recipe! I made this for dinner last night, and it was a hit with my family. The combination of flavors and textures was perfect. The instructions were clear and easy to follow, making the cooking process a breeze. I’ll definitely be adding this to my list of go-to recipes. Thanks for sharing!
Delicious and soo so easy!
It looks so tasty and I would love it for lunch and dinner. Thanks for the recipe.
I made these
They are delicious
I use 1/2 the cheese
Replace beef with turkey &rice with riced cauliflower
I have celiac & lactose intolerant
I just adjust accordingly
Curious, could you substitute cauliflower rice for regular rice and cut the carbs way back?
You sure can 🙂
Yes, you can!