Stuffed Bell Peppers with Beef (No Rice) Recipe
These Stuffed Bell Peppers with Beef are a delicious, hearty meal perfect for dinner. Filled with a savory mixture of ground beef, onions, garlic, diced tomatoes, and seasoned with Italian herbs and paprika, then topped with melted cheese, these peppers offer a satisfying low-carb alternative without rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Main Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef (or ground turkey)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes (drained)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
- Cook the Beef Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant. Add the ground beef to the skillet and cook until browned and cooked through, breaking it up with a spatula. Drain any excess fat. Stir in the drained diced tomatoes, Italian seasoning, paprika, salt, and pepper. Cook for another 4 minutes until heated through. Remove from heat and stir in half of the shredded cheese until melted and combined.
- Stuff the Peppers: Spoon the beef mixture into each prepared bell pepper, packing it down gently. Sprinkle the remaining shredded cheese on top of each stuffed pepper.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley. Serve warm and enjoy your stuffed bell peppers.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier version, add some red pepper flakes to the beef mixture.
- If you prefer, use any type of cheese you like, such as Monterey Jack or pepper jack.
- To save time, prepare the filling ahead and refrigerate before stuffing and baking.
- Use foil to cover the dish to keep peppers moist during baking, and remove to brown the cheese on top.
