Let me tell you, there’s something incredibly satisfying about digging into a Beef & Veggie Stuffed Pepper. These beauties are not just a feast for the eyes; they’re bursting with flavor and loaded with wholesome goodness. The best part? They’re rice-free! I first made these when I was trying to cut down on carbs, and wow, did they hit the spot! Each pepper is like a little flavor bomb, filled with savory beef and vibrant veggies. Trust me, once you try this easy recipe, you’ll be making them on repeat for dinner!
Ingredients List
- 4 large bell peppers (any color you like, just slice the tops off and remove the seeds)
- 1 pound ground beef (I prefer lean ground beef for a healthier option)
- 1 cup chopped onions (for that sweet, aromatic flavor)
- 1 cup diced tomatoes (canned or fresh, whatever you have on hand)
- 1 cup chopped zucchini (adds a nice texture and color)
- 1 teaspoon garlic powder (for that extra kick of flavor)
- 1 teaspoon Italian seasoning (a must for that classic taste)
- Salt and pepper to taste (don’t be shy—season to your liking!)
- 1 cup shredded cheese (I love using a mix of mozzarella and cheddar for gooey goodness)
How to Prepare Beef & Veggie Stuffed Peppers
- First things first, preheat your oven to 375°F (190°C). This step is crucial because you want those peppers to roast beautifully!
- While the oven is warming up, grab your bell peppers. Cut the tops off and carefully remove the seeds. I like to use a paring knife to get in there and clean them out. Set them aside; they’re going to be your tasty vessels!
- Next, heat a skillet over medium heat. Add the ground beef and chopped onions, cooking until the beef is browned and the onions are translucent, about 5-7 minutes. The aroma will be amazing!
- Now, it’s time to layer in the flavor. Stir in the diced tomatoes, chopped zucchini, garlic powder, Italian seasoning, and season with salt and pepper. Cook this mixture for about 5 minutes until everything is nicely combined and the zucchini softens just a bit.
- When your filling is ready, carefully stuff each bell pepper with the beef mixture. Don’t be shy, pack it in there!
- Place the stuffed peppers upright in a baking dish. Cover them with foil to help them steam and cook through.
- Bake in the preheated oven for 25 minutes. This will get those peppers tender and the flavors melded together.
- After 25 minutes, remove the foil and sprinkle your shredded cheese on top of each pepper. Pop them back in the oven for an additional 10 minutes, or until the cheese is melted and bubbly. Yum!
- Once they’re out of the oven, let them cool for a few minutes before diving in. Trust me, they’ll be worth the wait!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Healthy, low-calorie option packed with protein and veggies.
- Flavorful and satisfying, these stuffed peppers will please even the pickiest eaters.
- Versatile—customize with your favorite vegetables or spices!
- Great for meal prep—make a batch and enjoy throughout the week.
- Colorful presentation makes them a hit at any dinner table.
Tips for Success
To make your Beef & Veggie Stuffed Peppers truly shine, here are some of my favorite tips! First, don’t overcook the filling in the skillet; you want those veggies to retain a bit of crunch. If you find your peppers are a bit too firm after the first bake, just pop them back in for a few more minutes! Also, feel free to experiment with different cheeses—feta or pepper jack can add a delicious twist! Lastly, if you want a bit of heat, toss in some red pepper flakes or diced jalapeños to the filling. Trust me; you’ll love the extra kick!
Variations
The great thing about Beef & Veggie Stuffed Peppers is how adaptable they are! If you’re feeling adventurous, try swapping in different veggies like corn, spinach, or mushrooms for a unique twist. You could even add black beans for an extra protein boost! Want to change the flavor profile? Experiment with spices; a dash of cumin or smoked paprika can elevate the dish to new heights. For a Mediterranean flair, consider adding some chopped olives or feta cheese. And if you’re craving something spicier, throw in some diced jalapeños or a sprinkle of chili powder. The possibilities are endless—get creative and make it your own!
Storage & Reheating Instructions
Storing your Beef & Veggie Stuffed Peppers is super easy! Just let them cool completely, then place them in an airtight container in the fridge. They’ll keep well for up to 3 days. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C), and pop the peppers in for about 15-20 minutes, or until heated through. If you’re in a hurry, you can microwave them, but be careful not to overdo it—about 2-3 minutes should do the trick. Just make sure they’re piping hot throughout before serving!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each Beef & Veggie Stuffed Pepper: about 300 calories, 15g of fat, 25g of protein, and 20g of carbohydrates. Keep in mind that these values can vary based on the specific ingredients you use, but they give you a good idea of what to expect!
FAQ Section
Can I make these Beef & Veggie Stuffed Peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly and pop them in the fridge until you’re ready to bake. This makes weeknight dinners a breeze!
What can I substitute for ground beef?
If you want a lighter option, ground turkey works great! You could also use ground chicken or even a plant-based meat substitute for a vegetarian twist.
How do I know when the peppers are done?
The peppers should be tender but not mushy. You can check by piercing them with a fork; they should be easy to go through but still hold their shape.
Can I freeze the stuffed peppers?
Yes, you can freeze them before baking! Just wrap each pepper tightly in plastic wrap and store in a freezer-safe container. When you’re ready to eat, thaw them in the fridge overnight and bake as usual.
What other veggies can I add to the filling?
Feel free to get creative! Chopped spinach, diced mushrooms, or even corn can add great flavor and texture. The beauty of this recipe is how versatile it can be!
Learn more about variations of stuffed peppers and explore different flavor profiles!
Print
Beef & Veggie Stuffed Peppers: 5 Flavorful Reasons to Enjoy
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A delicious dish featuring beef and vegetables stuffed into bell peppers, without rice.
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 cup chopped onions
- 1 cup diced tomatoes
- 1 cup chopped zucchini
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, cook the ground beef and onions until browned.
- Add tomatoes, zucchini, garlic powder, Italian seasoning, salt, and pepper. Cook for 5 minutes.
- Stuff the peppers with the beef mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25 minutes.
- Remove foil, top with cheese, and bake for an additional 10 minutes.
- Let cool slightly before serving.
Notes
- Feel free to add your favorite vegetables.
- You can use turkey instead of beef for a lighter option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Beef & Veggie Stuffed Peppers, stuffed peppers, beef recipe, vegetable recipe