What are the health benefits of stuffed peppers?

These stuffed peppers are rich in antioxidants, potassium, vitamin A, vitamin C, and fiber.

Should peppers be boiled before stuffing?

There is no need to boil the bell peppers for this recipe because we include a step for pre-baking them before they're stuffed with the meat filling.

What goes best with stuffed peppers?

We suggest serving these taco stuffed peppers with a simple salad or roasted broccoli. To add a dose of complex carbohydrates to the meal, try our Instant Pot brown rice or jasmine rice . And don't forget the homemade guacamole !

Do you have to blanch peppers before stuffing?

You do not need to blanch the peppers before stuffing. We've included a step to pre-bake the peppers while you make the filling. This helps them soften without blanching or boiling.

What pepper variety is best for stuffing?

Medium to large bell peppers are best for stuffing. We enjoy a mix of red, yellow, and orange peppers but you can also use green peppers if that's what you prefer or have on hand.

Stuffed Peppers Recipe — A Twist On the Classic

Servings: 4 servings 1x

Ingredients

Cooking spray
4 large bell peppers, any color
1 teaspoon olive oil or avocado oil
½ medium yellow onion, chopped
1 small zucchini, diced (about 1 cup)
2 garlic cloves, finely minced
1 lb. lean ground beef (we used 93/7)
3 tablespoons taco seasoning (may substitute 2 tablespoons chili powder + 1 teaspoon cumin + 1 teaspoon dried oregano)
1 cup salsa of choice (mild or medium)
1 (10-ounce) bag frozen cauliflower rice
1 ¼ cups finely shredded cheddar cheese, divided (omit for Whole30 and/or dairy-free)
Optional for serving: fresh cilantro, avocado slices, sour cream, cherry tomatoes, jalapeño slices

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Instructions

Preheat the oven to 400°F.
Wash and prepare the peppers by cutting them in half and scooping out the seeds.
Spray a large baking dish with cooking spray.
Place the pepper halves cut side up and place in the oven to bake for 15 minutes while you make the filling. The peppers should be almost tender, but not soft.
Heat a large skillet over medium heat. Add the oil and swirl to coat the skillet.
Add the onion and zucchini to the skillet and cook for 4-5 minutes or until the onions just start to soften.
Increase the heat to medium-high heat. Add the garlic, ground beef, and taco seasoning. Cook for 8-10 minutes, stirring frequently, using a spatula or spoon to break up the ground beef.
Stir in the salsa and frozen cauliflower.
Cover and cook for an additional 7-8 minutes or until the zucchini and cauliflower rice are tender, stirring occasionally.
Remove from heat and stir in ¾ cup cheese.
Remove the partially baked peppers from the oven. If moisture has collected in the bottoms of them, use a tong to tip the water into the pan.
Fill each pepper with the beef mixture. Sprinkle the peppers with the remaining ½ cup cheese and bake until the filling is heated through, the peppers are tender, and the cheese is melted, about 8-10 minutes.
Serve with optional garnishes, if desired.

Nutrition Information

Serving Size: 2 stuffed pepper halves
Calories: 384
Fat: 16 g
(Sat Fat: 8 g)
Sodium: 612 mg
Carbohydrate: 21 g
(Fiber: 7 g
Sugar: 11 g)
Protein: 38 g
Cholesterol: 99 mg

Dietary

Egg-Free Gluten-free Grain-Free Nut-free Whole30

Recipe By: Stacie Hassing