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ingredients image of close up top down food photography of healthy ground beef stuffed peppers ingredients including bell peppers ground beef onion garlic tomatoes rice olive oil salt pepper italian seasoning mozzarella cheese parmesan cheese on a rustic wooden table with natural lighting studio photography ultra realistic high quality
adam saha

Healthy Ground Beef Stuffed Peppers

These Healthy Ground Beef Stuffed Peppers are a wholesome, flavorful dinner that’s perfect for busy weeknights. Packed with lean protein, vegetables, and whole grains, this recipe is a family favorite that’s both nutritious and comforting.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 medium Bell Peppers red, yellow, and/or orange
  • 1 lb Lean Ground Beef 90% lean
  • 1 medium Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 1 tbsp Extra Virgin Olive Oil
  • 1 (14.5 oz) can Diced Tomatoes undrained, fire roasted preferred
  • 1 cup Cooked Rice brown rice preferred
  • 2 tsp Italian Seasoning dried
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 1 cup Low Moisture Mozzarella Cheese shredded, divided
  • 0.25 cup Parmesan Cheese grated
  • Fresh Parsley chopped, for garnish (optional)

Equipment

  • 9x13-inch baking dish,
  • Large skillet or Dutch oven
  • Wooden spoon
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Wash the bell peppers and slice them in half lengthwise. Scoop out the seeds and membranes. Arrange the pepper halves cut side up in a 9x13 inch baking dish. Pour about ¼ cup of water into the bottom of the dish.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until soft. Add the minced garlic and cook for another minute until fragrant.
  3. Add the lean ground beef to the skillet. Break it apart and cook until browned, about 7-8 minutes. Drain off any excess fat.
  4. Reduce heat to medium. Stir in the undrained diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Simmer for a few minutes to meld flavors. Remove from heat and stir in ½ cup of the shredded mozzarella cheese.
  5. Spoon the beef and rice mixture evenly into each pepper half, mounding the filling generously.
  6. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes.
  7. Remove the foil and sprinkle the remaining ½ cup of mozzarella and the grated Parmesan cheese over the top of each pepper.
  8. Return the dish to the oven, uncovered, and bake for another 10-15 minutes until peppers are tender and cheese is melted and golden brown.
  9. Let rest for a few minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 22gFat: 15gSaturated Fat: 6gCholesterol: 55mgSodium: 680mgPotassium: 750mgFiber: 4gSugar: 12gVitamin A: 2200IUVitamin C: 150mgCalcium: 200mgIron: 3.5mg

Notes

For softer peppers, pre-bake them for 15 minutes before stuffing. You can also prepare the peppers and filling up to 24 hours in advance and refrigerate before baking. Add 10 minutes to the initial covered baking time if baking from cold.
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