Stuffed Bell Peppers is the kind of dish that can be altered in so many different ways while still turning out delicious and hearty. Just one serving of these stuffed bell peppers is a meal all on its own! It’s filled with a satisfying mixture of vegetables, beef and cheese. Many recipes call for adding rice in the stuffing as well but I opted to leave it out. By eliminating the rice, the cook time is decreased and the meal is considered slightly more “low-carb.” You can choose to swap out the corn and beans for other lower carb vegetables as well.
For this stuffed bell pepper recipe, you’ll start off by cooking the ground beef on the stovetop first. After draining the excess grease, you’ll then add all the vegetables and spices into the same skillet as the beef creating a nice medley of colors. Cheese is added last, pulling all the ingredients together to produce your final cheesy stuffing mixture.
As you’ll notice from my pictures, I have a combination of full-size stuffed bell peppers and half-size bell peppers. The reason is simply because I couldn’t decide which form I wanted them in, so I did a little bit of each. Either form you choose, the measurements for the stuffing will still be accurate to fill 9 bell peppers (halved or full). And the 30 + 10 minute cook time was more than enough to soften the bell pepper shells in the oven.
This dish is simple and delicious enough to be my new “go-to” stuffed bell pepper recipe whenever the craving hits! I hope you all will feel the same! Read on for the super easy recipe and let me know in the comments what variation of ingredients you like adding to YOUR stuffed bell peppers!
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.