Healthy Stuffed Peppers Under 30 Minutes

Love easy healthy dinner recipes? Try my easy tuna casserole, stuffed salmon, or zucchini lasagna recipe next. Need dinnertime inspiration? Here is an easy and healthy dinner that is always a massive hit in our house: healthy stuffed bell peppers. It’s one of the most versatile dinners ever, and honestly, one of my favorite ways to use up leftover veggies, meat, or even day-old rice!

Why I love this recipe

Actually healthy. These peppers are packed with protein, fiber, and sneaky veggies, but they taste indulgent. Quick and easy. Besides the hollowing and stuffing, there really isn’t much else needed to do. The hard part is waiting for them to bake! Family-friendly. This is one of my favorite ways to get the little ones to eat their veggies.

Ingredients needed

Bell peppers. Larger bell peppers are easier to stuff. I like using green, yellow, and red ones, for aesthetic purposes. Olive oil. For the filling. Onion. A must when cooking ground beef. Beef. I used lean ground beef to keep things healthier, but any cut of ground beef works. If you use a fattier cut, drain the excess liquid. Canned tomatoes. In their natural juices. I typically use fire-roasted diced tomatoes. Taco seasoning. Use your favorite store-bought kind (look for low sodium and no added sugar) or try my keto taco seasoning. White rice. I used white rice, but brown rice, basmati rice, or even sushi rice are great alternarives. Cheese. I used a Mexican shredded cheese blend, but cheddar cheese and Mozzarella cheese can be used.

How to make healthy stuffed peppers

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Delicious and soo so easy!” – Elaine Step 1- Cut the peppers in half and remove the seeds, then arrange them in the prepared baking dish. Step 2- Prepare the stuffing. Add oil to a pan. Once hot, add the onions and saute until fragrant. Add beef and onions and simmer until most of the moisture has evaporated. Remove the pan from the stove, and add the cooked rice and shredded cheese. Step 3- Fill the bell peppers and top with extra cheese. Step 4- Bake the stuffed bell peppers in the oven for 30 to 35 minutes. Make sure that you don’t cover the peppers while baking. Once done, serve hot after sprinkling some parsley or cilantro.

Recipe tips and variations

Do not over-bake the peppers, or else the sides will crisp up and become soggy. Once they are tender to the touch and the cheese has nicely melted, the peppers are ready! Replace ground beef with ground chicken, ground bison, ground pork, or ground turkey. Use other flavor boosters and spices like garlic, Italian seasoning, or fresh herbs. For a fun flavor change, fill the peppers with my homemade taco meat. Make vegetarian stuffed peppers by omitting meat from the recipe and substitute it with black beans, sweet potato, or veggie-based meatless crumble. Cut the carbs and use cauliflower rice instead of rice. Use canned tomatoes instead of fresh ones for an easy option.

Storage instructions

To store: You can store leftovers in the refrigerator in airtight container for up to 4 days. To freeze: Place the cooked and cooled peppers in a shallow container and store them in the freezer for up to 6 months. Reheating: Thaw and then heat in the microwave to enjoy them again.