I can’t think of a more impressive way to serve bell peppers then stuffing them. These healthy stuffed peppers are perfect for a quick and complete meal.
These stuffed peppers are made with tasty ground beef and brown rice filling which makes it a perfect complete meal. It’s so flavorful and satisfying.
What I love about these healthy stuffed peppers beside the amazing taste and crispy texture, is that you can make it ahead of time, put them in the fridge and bake them the next day, saving you time!
One of the main reasons this recipe is one of my favorites is how versatile it is. It can be made with ground beef, turkey, or a combination of both. For a vegetarian version just leave out the meat!
You can also omit the rice and put some cheese on top before baking and have
a keto-friendly version 🙂
How to make Stuffed Bell Peppers:
Add the marinara sauce to the meat and continue cooking for 2 minutes
Next, add the brown rice and continue cooking on low heat
Stir until well combined
After all your bell peppers are stuffed, add some extra sauce on top and baked them for 15 minutes on a 475 degree
I like to save and bake the top of the peppers just for a beautiful presentation.
One extra ingredient you can add to the mixture is raisins. However, I only do it with the green peppers to counterbalance their bitter flavor. I also add some spiciness to mine before eating them. I use my favorite hot sauce or sometimes I even put some jalapeños in them.
Ways to save time when making Stuffed Bell Peppers
- In order to save time when making these delicious and healthy stuffed peppers recipe is a great tweak to emerge the uncooked peppers in hot boiling water for two to three minutes before filling them up. You don’t have to do this step but this will not only help to reduce the amount of baking time, but it will help soften the peppers for a more tender texture.
- Another way to save time when making these stuffed peppers is to cook the brown rice and the meat the night before. The next day, all you have to do is to combine the rest of the ingredients with the rice and ground meat as demonstrated in the instructions down below.
- If your peppers won’t stand on the dish/tray just cut a little bit from the bottom part. Just make sure not to cut into the pepper to prevent all the liquids and filling coming out leaving it dry.
- If you are planning to freeze them which you can, two things you should know. First, use a freezer-safe baking dish. Secondly, remove from the freezer and place in the refrigerator for an hour or two the day of baking them so all you have to do is place in the oven.
Please see below for a printable recipe card and do not forget to leave your comments and suggestions, I will be happy to hear from you. Follow me on Facebook, Pinterest and use the #asimpletweakrecipes so I can see your creations on Instagram :).
Impressively, Healthy Stuffed Peppers
- 4 bell peppers
- ½ lb ground beef (or turkey)
- 4 garlic cloves
- 1 tablespoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (or Vegetable oil)
- 2 cups marinara sauce (1 cup for the meat, the other cup to use on top and bottom of the peppers)
- ½ cup spinach
- ½ cup olives seedless
- ¼ cup grape tomatoes
- 1 cup brown rice cooked (or white rice)
- Fresh mozzarella cheese (I used one slice per pepper)
- * I did some of the peppers with the cheese and some without (you make the called!)
- The first step is to season the meat with mashed garlic, salt, and black pepper. Add the oil to a non-stick pot and heat up over a medium heat temperature.
- Place the ground beef and add the vegetables and keep cooking on medium-low for 5 to 10 more minutes depending on the type of vegetables you add. I decided to add spinach, seedless olives, and some grape tomatoes, so 5 minutes extra was enough. You can also add minced carrots or minced jalapenos for some heat 🙂
- Add the marinara sauce to the meat and continue cooking for 2 minutes
- Next, add the brown rice and continue cooking on low heat. Stir until well combined.
- While the meat is cooking, put some water to boil enough to cover all the peppers. Prepare your peppers by cutting the top and removing the inside flesh and immerse them in the boiling water for two or three minutes
- Remove peppers from the water, season with salt and pepper to taste and place the peppers in a baking pan. Set them aside to cool down. After the peppers cool down, fill them with the meat combination (I like to put some tomato sauce on the baking pan to prevent the peppers from sticking to the bottom).
- After all your bell peppers are stuffed, add some extra sauce on top and baked them for 15 minutes on a 475 degree
- I like to save and bake the top of the peppers just for a beautiful presentation. Enjoy!
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.