A warm, simple dinner you can make any night keeps the family happy.
INTRODUCTION
Healthy Stuffed Bell Peppers are a bright, simple meal. They use bell peppers as bowls and hold a tasty mix of meat, rice, and veggies. This meal cooks in one dish and feeds a small family. It fits well into a weeknight plan. If you want more high-protein lunch ideas to try with this dish, check out 25 delicious and healthy high protein lunch recipes for more simple meals.
This recipe uses lean ground beef, cooked rice, and fresh or frozen vegetables. You can change the ingredients to fit what you have. The peppers bake until soft and the top gets a little brown. The dish is warm, filling, and easy to eat.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is easy to make and tastes great. It mixes protein, grains, and vegetables in one bite. You get color, flavor, and good texture in each pepper. The recipe is flexible. You can add spices you like or swap the meat for a leaner choice. It reheats well and stores simply.
This recipe also fits many busy days. The peppers bake while you set the table or make a simple salad. If you like bowls and one-dish meals, you might also enjoy the simple balance of the healthy chicken sweet potato rice bowl, which uses similar ideas in a bowl format.
HOW TO MAKE Healthy Stuffed Bell Peppers
This recipe is a straight-forward bake. First, you prepare the peppers. Then you cook the ground beef and mix it with rice and vegetables. Next, you fill each pepper with the mix and top with cheese. Finally, you bake the peppers until the peppers are tender and the cheese melts.
You can make this meal in about one hour. Most of that time is oven time. The hands-on time is simple and short. The steps are clear and work even if you are a new cook.
EQUIPMENT NEEDED
- Cutting board
- Sharp knife
- Skillet or frying pan with lid
- Wooden spoon or spatula
- Baking dish that fits four peppers
- Aluminum foil
- Measuring cups and spoons
- Oven mitts
Ingredients You’ll Need :
4 bell peppers (any color), 1 pound lean ground beef, 1 cup cooked rice, 1 cup diced vegetables (e.g., onions, tomatoes, corn), 1 cup shredded cheese, Salt and pepper to taste, Optional: seasonings (e.g., garlic powder, Italian seasoning)
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, cook the ground beef until browned.
- Add the cooked rice and diced vegetables to the skillet, and season with salt, pepper, and any additional seasonings. Mix well.
- Stuff each bell pepper with the meat and rice mixture, packing it down.
- Place stuffed peppers in a baking dish and top with shredded cheese.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve hot and enjoy!
HOW TO SERVE Healthy Stuffed Bell Peppers
Serve these peppers hot from the oven. Let them rest for a few minutes so they hold their shape. You can add a small spoon of plain yogurt or a dollop of salsa on top. A simple green salad or steamed green beans make a light side. For a low-carb plate, serve one pepper with a side of steamed broccoli.
If you want a fuller meal, slice the peppers and serve with warm bread or a small bowl of soup. The peppers are hearty and pair well with many mild side dishes.
STORAGE & FREEZING : Healthy Stuffed Bell Peppers
To store cooked peppers, let them cool to room temperature for up to one hour. Place them in an airtight container and keep them in the fridge for 3 to 4 days. Reheat in the oven at 350°F (175°C) until warm, or microwave one pepper for 1 to 2 minutes.
To freeze, wrap each cooled pepper in plastic wrap and then place them in a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. If you want a quick, filling wrap or meal idea to serve with thawed dinners, try the easy Taco Bell beefy melt burrito for a fast option.
SERVING SUGGESTIONS
- Pair with a crisp mixed green salad for freshness.
- Serve with a small scoop of guacamole or plain yogurt to add creaminess.
- Add warm whole grain rolls to make the meal more filling.
- For extra greens, serve with sautéed spinach or kale on the side.
If you like one-pan slow meals, also try a slow cooker option that gives a similar warm and cozy feel, such as slow cooker unstuffed cabbage rolls. That dish uses a similar filling idea but cooks slowly for hands-free time.
VARIATIONS
- Swap the ground beef for ground turkey or chicken for a lighter version.
- Make it vegetarian by using cooked lentils or crumbled tofu instead of meat.
- Use quinoa or cauliflower rice instead of white rice to change the grain.
- Add chopped mushrooms, spinach, or zucchini for more vegetables.
- Try different cheeses like mozzarella, pepper jack, or a mix for new flavors.
- Spice it up with chili powder, cumin, or a dash of hot sauce.
These swaps keep the method the same but change the taste to match your family’s likes.
FAQs
Q: Can I use frozen bell peppers for this recipe?
A: Fresh peppers work best. Frozen peppers may release water and change the filling texture. If you only have frozen peppers, thaw and drain them well before using.
Q: Can I cook the peppers in a slow cooker?
A: Yes. Brown the meat and mix the filling. Place peppers in the slow cooker upright and spoon the mix inside. Cook on low for 3 to 4 hours or until peppers are soft. Add cheese near the end so it melts.
Q: How can I make this dish low carb?
A: Replace rice with riced cauliflower and use a smaller amount of cheese if you want. You can also skip the rice and add more vegetables to the mix.
Q: Can I prepare the filling a day ahead?
A: Yes. Make the filling the day before and store it in the fridge. Stuff the peppers and bake them when you are ready to eat.
Q: How do I know when the peppers are done?
A: The peppers should be tender but still hold their shape. A fork should slide in easily. The cheese should be bubbly and slightly golden.
Q: Is there a dairy-free option?
A: Yes. Use a dairy-free cheese or skip the cheese and top with a sprinkle of chopped herbs or a squeeze of lemon for brightness.
MAKE-AHEAD TIPS FOR Healthy Stuffed Bell Peppers
Make the meat and rice filling up to two days ahead and keep it in the fridge. When you are ready to bake, stuff the peppers and top with cheese. You can also stuff the peppers and cover the baking dish with foil, then refrigerate for a day. Bake a bit longer if the peppers are cold from the fridge.
To freeze before baking, stuff the peppers and place them in a freezer-safe dish. Cover well and freeze. Bake from frozen but add 15–20 minutes to the covered bake time. Remove foil and bake until cheese is bubbly.
If you prepare a larger batch, you can freeze individual peppers for quick meals. Thaw in the fridge overnight for best texture, then reheat in the oven.
Healthy Stuffed Bell Peppers
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, cook the ground beef until browned.
- Add the cooked rice and diced vegetables to the skillet, and season with salt, pepper, and any additional seasonings. Mix well.
- Stuff each bell pepper with the meat and rice mixture, packing it down.
- Place stuffed peppers in a baking dish and top with shredded cheese.
- Cover with aluminum foil and bake for 25-30 minutes.
- Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve hot and enjoy! You can add a small spoon of plain yogurt or a dollop of salsa on top.