If you’re craving a healthy, protein-packed, low carb lunch or dinner, then you’ll love my Stuffed Bell Peppers recipe! Because my husband is on a low carb or keto diet and is watching his carbohydrate intake, I wanted to help him meal prep some healthy dinners for the week and made these insanely delicious Stuffed Bell Peppers. This is also a naturally gluten free recipe that is perfect for those following a gluten free diet.
My Stuffed Bell Peppers contain just the right amount of ingredients and seasoning; my husband could not stop talking about how perfect my healthy Stuffed Bell Pepper dinner came out! It makes me happy knowing I’m helping him eat healthy and live a healthy lifestyle by food prepping healthy, low carb recipes like this one. If you like low carb or keto beef recipes that are protein rich, then you’ll love my Black Pepper Beef & Cabbage Stir Fry, Carne Asada, and Low Carb Hamburger Steak and Gravy recipes!
My delicious Stuffed Bell Pepper dinner recipe contains ground beef, corn, celery, onion, garlic, petite diced tomatoes, basil, oregano, red pepper flakes, salt, pepper, cayenne, rice, Italian parsley, bell peppers, and Monterey Jack cheese, and is done in about an hour. It’s the best healthy low carb meal prep recipe and makes a fantastic dinner for 6 as well! It’s a flavorful family dinner that is satisfying, filling, and completely nutritious.
Benefits of Bell Peppers
Not only are bell peppers delicious and healthy, but they’re colorful vegetables that provide vitamin C, fiber, antioxidants, and can lower inflammation in your body by reducing the risk of developing inflammation. According to Eating Well’s article, bell peppers contain antioxidants such as carotenoids and anthocyanins that may prevent cellular damage, thereby helping to prevent cells from developing into cancer, heart disease, type 2 diabetes, and other health conditions. Healthline’s post points out that anthocyanins are antioxidants found in red, blue, and purple fruits and veggies (think red bell peppers, blueberries, cherries, mulberries, blackberries, strawberries, black grapes, plums, red onions, raspberries, etc.).
Ingredients in Stuffed Bell Peppers
Ground beef. Use high quality ground beef for the best flavors.
Corn. Chop three ears of corn for the bell pepper stuffing mix.
Celery. For the best quality and flavor, buy organic celery.
Onion. Yellow or white onion work best although you can also use a red onion if you wish.
Garlic. For the best flavor, freshly mince your garlic.
Petite diced tomatoes. Two cans of petite diced tomatoes with their juice are needed for this recipe.
Basil. Fresh basil provides numerous health benefits as well as fragrance and flavor.
Oregano. Although fresh oregano can be used, it is fine to use dried oregano in this recipe.
Red pepper flakes. Red pepper flakes give this dish flavor and a kick.
Salt. Just a bit of salt helps season the meat and vegetables.
Pepper. Pepper adds flavor and seasoning.
Cayenne. Cayenne adds heat and seasoning to this recipe.
White rice. Hot white short-grain or long-grain rice will work in this recipe.
Italian parsley. Freshly chopped Italian parsley adds aroma and flavor.
Bell peppers. Use any color bell peppers you wish to make this recipe.
Monterey Jack cheese. Freshly grate Monterey Jack cheese for the best flavor.
Pro Tips
Make the rice ahead of time so that when it comes time to make your Stuffed Bell Peppers, you’re ready to go! You can use short-grain or long-grain white rice although we prefer this short-grain variety.
How to make the best Stuffed Bell Peppers
STEP 1: Preheat your oven to 350° F.
STEP 2: Add the ground beef to a large pot and cook over high until browned and cooked, about 5 minutes. Add the corn, celery, onion, and garlic, and cook until tender – about 5 minutes. Pour in the diced tomatoes, basil, oregano, and red pepper flakes. Season with salt, pepper, and cayenne, and simmer on low for 15 minutes. Stir in the rice and parsley and cook for 3-4 minutes, until warmed.
STEP 3: While the mixture simmers, cut the tops off of each bell pepper, washing out the seeds and membranes inside the bell peppers. Lightly sprinkle salt inside each bell pepper. Place the bell peppers in a shallow dish or bowl in ½ cup water. Heat in the microwave for 5 minutes, until soft and tender.
STEP 4: Place the bell peppers in a 9×13-inch baking dish or casserole dish. Stuff each bell pepper with the ground beef mixture. Evenly spread the cheese on top and bake for 20 minutes.
How to store Stuffed Bell Peppers
If you have leftovers, you can store them in the fridge in an airtight container for up to three days. You can freeze them in a freezer-safe container for up to three months.
How to reheat Stuffed Bell Peppers
To reheat frozen Stuffed Bell Peppers, let them thaw overnight in the fridge. The next day, place them in a microwave safe container and heat for 1-2 minutes. Alternatively, heat them in the oven at 350° F for 15 minutes.
What to serve with Stuffed Bell Peppers
Stuffed Bell Peppers are hearty and filling and therefore are best served with a lighter appetizer or side. My Greek Potato Salad, Cucumber Dill Salad, and Watermelon Feta Salad go great with this dish.
More beef recipes you’ll love!
Black Pepper Beef & Cabbage Stir Fry
Low Carb Hamburger Steak and Gravy
Copycat Hot Dog on a Stick Recipe
Stuffed Bell Peppers
Ingredients
- 1 lb. ground beef
- 3 ears corn shucked and chopped
- 3 ribs celery diced
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 (14.5 oz. cans) petite diced tomatoes with juice
- 3 tbsp basil chopped
- 1 tbsp oregano
- 1/2 tsp red pepper flakes
- salt
- pepper
- cayenne
- 1 1/2 c cooked white rice
- 1/3 c Italian parsley chopped
- 6 bell peppers any color
- 1 c Monterey Jack cheese shredded
Instructions
- Preheat your oven to 350° F.
- Add the ground beef to a large pot and cook over high until browned and cooked, about 5 minutes. Add the corn, celery, onion, and garlic, and cook until tender – about 5 minutes. Pour in the diced tomatoes, basil, oregano, and red pepper flakes. Season with salt, pepper, and cayenne, and simmer on low for 15 minutes. Stir in the rice and parsley and cook for 3-4 minutes, until warmed.
- While the mixture simmers, cut the tops off of each bell pepper, washing out the seeds and membranes inside the bell peppers. Lightly sprinkle salt inside each bell pepper. Place the bell peppers in a shallow dish or bowl in ½ cup water. Heat in the microwave for 5 minutes, until soft and tender.
- Place the bell peppers in a 9×13-inch baking dish or casserole dish. Stuff each bell pepper with the ground beef mixture. Evenly spread the cheese on top and bake for 20 minutes.
- If you make this, don't forget to leave a rating and comment!
Nutrition (per serving)
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