20 Minutes Loaded Stuffed Bell Peppers | Stuffed Bell Peppers with Ground Beef and Rice

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories without sacrificing texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Brown rice is a cost-effective whole grain alternative.

Preheat oven to 375°F (190°C).

Select large bell peppers; cut the bottoms to make them even so they can sit properly.

Cut the tops off the bell peppers and remove the core and seeds.

Place bell peppers in a baking dish and bake for 10 minutes to soften them slightly.

Dice the removed bell pepper tops and set aside.

Dice white onion and zucchini to add to the ground beef mixture.

Heat a skillet on medium-high heat and drizzle in 2 to 3 tablespoons of olive oil.

Add the mixed vegetables (1 cup total) to the skillet and sauté until soft and translucent.

Add 1 lb of 90% lean ground beef to the skillet, breaking it apart as it cooks.

Remove bell peppers from the oven after 10 minutes; drain any excess water from them.

Add 1 cup of cooked white rice and 1/2 tablespoon of minced garlic to the skillet with the ground beef.

Season the mixture with celery salt, onion powder, garlic powder, paprika, Creole seasoning, and dry parsley; mix well.

Add Worcestershire sauce for flavor and mix again.

Taste the mixture to ensure seasoning is to your liking.

Stuff the bell peppers with the beef and rice mixture, adding cheese in between layers if desired.

Top each stuffed bell pepper with more cheese before baking again.

Bake for about 10 minutes or until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens