Looking for a nutritious and delicious meal that fits seamlessly into your busy schedule? Say hello to Easy Healthy Stuffed Peppers with Ground Beef. These vibrant peppers are not only bursting with flavor but also packed with high-quality protein, vibrant veggies, and savory spices.
You can use a few shortcuts to get these healthy stuffed peppers with ground beef on the dinner table quicker like microwavable rice and frozen corn. You can 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!
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. This classic recipe is great served on its own or alongside rice, bread, or side salad
These stuffed peppers make for great leftovers, ensuring you can enjoy their deliciousness even on the busiest of days. Whether you’re cooking for a crowd or simply craving a satisfying meal, these stuffed peppers are sure to become a staple in your healthy recipe rotation.
| Prep Time 5 mins | Cook Time 25 mins | Total Time 30 mins |
Servings: 8
Ingredients
- 4 large bell peppers (red, yellow, or orange)
- 1 tsp olive oil
- 3 cloves garlic, minced
- 1 lb lean ground beef (96/4)
- 1 Tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 cup cooked rice
- 1/2 cup frozen corn
- 1 large tomato, diced
- 2 Tbsp freshly chopped cilantro
- 1 cup shredded cheese (Monterey Jack, mozzarella, etc.)
- Chopped cilantro and sour cream for topping
Instructions
- Preheat the oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- Cut the bell peppers in half lengthwise and remove the seeds. Place them 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 until fragrant, then add ground beef, cumin, oregano, salt, and chili powder. Cook until the beef is no longer pink.
- Remove skillet from heat and mix in cooked rice, corn, diced tomatoes, and chopped cilantro.
- Remove peppers from the oven and flip them over. Stuff each pepper evenly with the meat mixture and top with shredded cheese.
- Bake uncovered for 15 minutes, or until cheese is melted and bubbly.
- Serve topped with sour cream and additional cilantro if desired.
Notes
- You may substitute 1 Tbsp extra virgin olive oil for the melted butter. You may add salt to your level of taste if you prefer.
- Original recipe adapted from laurenfitfoodie.com
Nutrition Information (Per Serving)
- Serving Size: 1 stuffed pepper
- Calories: 180
- Carbohydrates: 11g
- Fat: 7.5g
- Protein: 17g