Looking for a delicious and satisfying meal that’s easy to make? Look no further! This recipe for Ground Beef Stuffed Peppers is a mouthwatering classic that’s both simple and flavorful. With just a handful of ingredients, you can transform ordinary bell peppers into a wholesome, comforting dish that’s perfect for any occasion. These stuffed peppers are a symphony of flavors and textures, and they’re as pleasing to the eyes as they are to the palate. Whether you’re looking for a comforting weeknight meal or an impressive dish to serve at gatherings, these ground beef stuffed peppers are sure to be a hit. Whether you’re a seasoned home cook or just starting your culinary journey, these stuffed peppers are a great addition to your recipe repertoire.
This is the perfect carb-less meal on its own that you can enjoy with a side salad. You can also make this a Traditional 1:1:1 meal by adding cooked rice to the ground beef mixture, or serving the peppers alongside roasted corn. Adding black beans with the ground beef also makes this dish the perfect balance of pro/carb/fat.
- 6 large bell peppers (any color you prefer)
- 1,5 pound ground beef- I use 80/20
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 2 tbsp. any taco seasoning mix
- Salt and pepper, to taste
- Avocado oil or olive oil for sautéing
- Chopped fresh parsley or cilantro for garnish (optional)
- Preheat your oven to 375°F
- Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers do not sit flat, you can carefully trim the bottoms to make them level.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onions become translucent and fragrant.
- Add the ground beef to the skillet and cook it until it’s browned, breaking it up into small pieces as it cooks. Season this while cooking. Drain any excess fat if necessary.
- Stir in the drained diced tomatoes and season with salt and pepper. Cook for an additional 2-3 minutes to combine all the flavors.
- Fill the bell pepper cups with some shredded cheese.
- Carefully stuff each bell pepper with the diced tomatoes and beef pressing it down gently as you go. You can pack the peppers as tightly as you like.
- Place the stuffed peppers in a baking dish. If your peppers have tops, place them back on top. If not, you can simply cover the dish with foil.
- Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender. The cooking time may vary depending on the size and thickness of your peppers.
- During the last 5 minutes of baking, remove the foil (if using) and sprinkle shredded cheese over the tops of the peppers. Return them to the oven and bake until the cheese is melted and bubbly.
- Carefully remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Garnish with chopped fresh parsley or cilantro if desired.