Stuffed Bell Peppers with Beef (No Rice)
300kcal
Ingredients
For the Peppers
- 4 large bell peppers any color
For the Filling
- 1 lb ground beef or substitute with ground turkey for a lighter option
- 1 small onion diced
- 2 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes drained
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- salt and pepper to taste
For the Topping
- 1 cup shredded cheese cheddar or mozzarella
For Cooking
- 2 tablespoons olive oil for sautéing and brushing the peppers
- fresh parsley chopped, for garnish
Method
How to Make Stuffed Bell Peppers with Beef
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes.
- Brush the outsides lightly with olive oil.
- Heat olive oil in a large skillet over medium heat.
- Sauté the diced onion for about 3–4 minutes until translucent.
- Add the minced garlic and cook for an additional minute.
- Cook the ground beef until browned and fully cooked, breaking it up with a spatula.
- Combine the drained diced tomatoes, Italian seasoning, paprika, salt, and pepper.
- Stir the mixture and cook for another 3–4 minutes.
- Mix in half of the shredded cheese.
- Stuff each prepared bell pepper with the beef mixture.
- Top each stuffed pepper with the remaining shredded cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Uncover and bake for an additional 10 minutes.
- Cool for a few minutes and garnish with chopped fresh parsley.
- Serve warm and enjoy!
Nutrition
Serving1pepperCalories300kcalCarbohydrates10gProtein25gFat18gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat10gCholesterol80mgSodium600mgPotassium600mgFiber3gSugar3gVitamin A500IUVitamin C120mgCalcium200mgIron3mg
Notes
For optimal results, adjust seasoning to your taste and serve with a side salad for a refreshing contrast.