Stuffed Peppers
Classic stuffed peppers filled with seasoned ground beef, vegetables, rice, tomato sauce, and cheese, with easy lower-carb substitution options.
Ingredients
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup no-sugar-added tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright.
- Slice the tops from the bell peppers and remove the seeds and membranes.
- Bring a large pot of water to a boil. Add the peppers and cook for 4–5 minutes to soften slightly. Drain well and place upright in the prepared baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and onion and cook until the beef is browned and the onion is softened, about 6–8 minutes. Drain excess fat if needed.
- Add the garlic and cook for 30 seconds.
- Stir in the cooked rice, tomato sauce, Italian seasoning, paprika, black pepper, and salt. Cook for 2–3 minutes, until heated through.
- Remove from the heat and stir in 1/2 cup of the mozzarella cheese.
- Divide the filling evenly among the four peppers.
- Top with the remaining mozzarella and the Parmesan cheese.
- Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is melted and lightly browned.
- Let stand for 5 minutes before serving. Garnish with parsley if desired.
Smart Substitutions
Lower the carbs: Replace the cooked rice with cauliflower rice. Use it cooked and well drained so the filling does not become watery.
Choose a lower-sugar sauce: Use tomato sauce with no added sugar.
Change the protein: Ground turkey or ground chicken can replace the beef for a leaner option.
Add more vegetables: Chopped mushrooms, spinach, or zucchini can be mixed into the filling to increase vegetables and reduce the amount of rice needed.
Storage & Reheating
Refrigerator: Store cooked stuffed peppers in an airtight container for up to 4 days.
Freezer: Freeze individual stuffed peppers in freezer-safe containers for up to 2 months.
Reheating: Reheat covered in a 350°F oven until heated through, or microwave individual portions. Add a spoonful of tomato sauce before reheating if the filling seems dry.
Estimated Nutrition Per Serving
Nutrition information is an estimate and may vary based on brands, portion sizes, and substitutions used.