Easy Weeknight Stuffed Peppers

Easy Weeknight Stuffed Peppers! Bell peppers are such a great vehicle to bake in because they are sturdy and delicious! I hope you try this recipe!

If you’re eating low carb, stuffing vegetables is a great way to make something super delicious and filling. Zucchini boats, loaded sweet potatoes, cauliflower steaks, and eggplant burger buns .. these are just a a few examples of how vegetables are used in different and creative ways.You can’t deny how fabulous they really are. 

Truth be told, I love raw bell peppers. I like baked ones but I love raw, crunchy bell peppers. This is why I like a bite and slight firmness when baking my peppers. If you want the peppers softer, simply bake them for longer. The beauty of this recipe is that you can literally stuff them with just about anything. Top them with cheese, or don’t. Up to you! If you are looking for more protein, you can add lean ground beef, turkey or even use tuna or shredded pork. 

Easy Weeknight Stuffed Peppers

This recipe is meant to be a super easy weeknight meal. You can even make the filling in advance (the night before) and have that prepped and ready to go. If you are looking for a more time intensive but still super delicious recipe, try my Stuffed Peppers with Beef Paella. I make paella rice using medium-grain Spanish paella rice with smoked paprika and saffron threads and more! Click here for my seafood paella recipe. This would be incredible in a stuffed pepper.

Print Recipe

5 from 1 vote

Easy Weeknight Stuffed Peppers

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Main or Side Dish

Cuisine: Mexico, Spain, Mediterranean Basin

Keyword: bell peppers, stuffed peppers, stuffed peppers recipe

Servings: 6

Author: hipfoodiemom

Equipment

• baking or casserole dish

1x2x3x

Ingredients

• 6 medium to large sized bell peppers
• 1 to 2 tablespoons olive oil extra virgin, split
• 1 small onion chopped or diced
• 2 cloves garlic minced
• 1 lb. lean ground beef or turkey
• salt and pepper
• 2 to 3 cups cooked brown rice
• 1 jar marinara sauce
• 4 to 5 cups shredded mozzarella cheese optional
• fresh parsley finely diced for garnish

Instructions

• Preheat your oven to 350 degrees. Slice your peppers crosswise closer to the top of the pepper. Remove the seeds and ribs and discard. Chop up the pepper tops and set aside. Place the cut peppers into a baking dish and set aside.
• Heat one tablespoon of olive oil in a large sauté pan or skillet over medium high heat, and after a few minutes, add the onion and cook until translucent and softened. Add in the chopped peppers (from the tops) and sauté for about 3 to 4 minutes adding one more tablespoon of olive oil if you need it. Add the garlic and sauté for 30 seconds. Move your vegetable mixture to the outer edges of the pan and add in the lean ground beef or turkey into the center. Cook until all browned and there's no more pink.
• When fully cooked through, combine the vegetable mixture with the cooked ground beef or turkey and season with salt and pepper. Add the cooked brown rice, and your marinara sauce. Stir to combine and let cook until everything is heated through. Taste and season with more salt and pepper if desired.
• Stuff the peppers with the meat and rice filling, top with some shredded mozzarella cheese (if using) and bake in the oven for 20 to 25 minutes*, or until the peppers are tender and the cheese is starting to brown slightly. Garnish with fresh parsley and serve while hot!

Notes

*I like my peppers with a little "bite" to them so I find that 20-25 minutes is perfect. If you want your peppers softer, bake for 30 to 35 minutes. If you plan to bake them for longer, I would hold off on adding the cheese initially and add the shredded cheese during the last 15 minutes or so. So the cheese doesn't burn and get too hard. Enjoy!