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These Healthy Stuffed Peppers are divine. Sweet bell peppers stuffed with a cheese covered ground beef and black bean mix – juicy peppers literally loaded with flavor! So easy to make and so satisfying.
Healthy Stuffed Peppers are loaded with ground beef, black beans, brown rice, cheddar cheese and a host of other goodies. Simple to make, they’re as delicious as they are gorgeous. Classic stuffed peppers with a healthy twist make for the ideal weeknight meal.
If you’re looking for other easy weeknight meals, why not also try my Chicken and Potato Bake and my Beef and Broccoli Stir Fry!
Why you’ll love these Healthy Stuffed Peppers
- A super flavorful filling. Perfectly seasoned ground beef, mixed with melty cheddar filling brown rice and loads of other yummy goodies – hearty and delicious!
- Healthy. Black beans, tomatoes, corn and lean ground beef mean this a tasty and guilt free weeknight meal.
- Easy. Prep is a total breeze for these Healthy Stuffed Pepper. The stuffing comes together in a flash then stuff the pepper and slam in the oven for 45 mins – simple delicious.
Ingredients you’ll need
- Ground Beef
- Veggies – bell peppers, onion, corn, tomatoes.
- Black Beans
- Garlic
- Brown Rice
- Olive Oil
- Salt & Pepper
- Cheddar Cheese
- Cooking Spray
- Herbs – cilantro, parsley.
How to make these Healthy Stuffed Peppers
- Prep your bell peppers – Cut the top of the peppers and core them, then bake for 10 mins.
- Make the filling – In a skillet, cook the onions, meat and add the spices. Then add the corn, rice (cooked), black beans and tomatoes. Mix in the cheese.
Stuff the peppers – Stuff the peppers with the filling and top with cheese.
- Bake – Bake for 10 mins.
- Remove, garnish, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- For the ground beef, use 85/15 or higher.
- You can also swap the ground beef for ground chicken or turkey.
- To make vegetarian omit the ground beef. The mix is still super hearty and flavorsome.
- Look for bell peppers that are large and round, as they are the easiest to stuff!
- Use microwave rice, to make life even easier.
- Look for no-salt-added diced tomatoes, then you can control the saltiness of your pepper.
- If you want a kick of heat, add some crushed red chili flakes.
- Garnish with some freshly chopped parsley.
FAQ’s
Can I make these Healthy Stuffed Pepper ahead of time?
You can bake these Healthy stuffed peppers fully, then reheat in the oven at 350F for 15-20 mins. Or you can reheat in the microwave.
To maintain the integrity of your bell pepper’s texture, I suggest you pre-stuff them no more than 2 days ahead of time.
How to store these stuffed pepper
Cooked stuffed peppers will be fine in the fridge for 3-5 days. Place in shallow airtight containers or resealable plastic bags then reheat and eat when ready.
Can I freeze them?
These Healthy Stuffed Peppers freeze well. Just cook the stuffed peppers as directed then allow to cool fully down to room temp.
Place in a pan or container and wrap well. They should store in the freezer for 2-4 months. When ready to eat, allow to thaw then bake.
What to serve with these Healthy Stuffed Peppers
These stuffed peppers are really great on their own, they’re a balanced meal packed with goodness. However, you can totally amp this up for a super substantial meal! Here’s some ideas:
- Grilled Vegetables
- Herb and Parmesan Oven Roasted Potatoes
- Lebanese Spicy Potatoes (Batata Harra)
- Easy Mashed Sweet Potatoes
Other easy weeknight meals
I hope you enjoy all the recipes I share with you, including this delicious Healthy Stuffed Pepper recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Healthy Stuffed Peppers
Ingredients
- 8 small bell peppers, multi colored, cored
- 1 lb. ground meat, 85/15 or higher
- 1 small onion, petite diced
- 1 pack 90 second brown rice, I used Uncle Bens brand
- 1 cup corn
- 1 can tomatoes, petite diced
- 1 cup black beans, rinsed
- 2 tsp black pepper, or less to taste
- 6 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1 tsp salt
- 2 tbsps. olive oil
- 2 cups mixed cheddar cheese, shredded
- 2 tbsps. parsley, chopped, for garnishing.
- cooking spray
Instructions
- Preheat oven to 400.
- Cut the top of the pepper and core the inside. Place them on a baking dish. Spray with cooking spray and bake for 10 minutes.
- Meanwhile, dice the onions and chop the cilantro and parsley. Also pop the 90 second minute rice in the microwave.
- In a skillet, bring the olive oil to medium high heat. Sauté the onions until tender. Add in the meat, spices, salt and continue to cook until the meat is no longer pink. Remove from heat and set aside to cool for a couple minutes.
- Add the rice, corn, dice tomatoes and black bean to the meat. Mix everything together well. Then add in the 1 cup of the cheese and toss everything around a little.
- At this time, the peppers should be done. Stuff them with the meat stuffing and top each pepper with the remainder of the 1 cup of cheese.
- Throw them back in the oven and bake for another 10 minutes.
- Remove from the oven and garnish with some chopped parsley and enjoy.
Video
Notes
- Use a preheated oven.
- For the ground beef, use 85/15 or higher.
- You can also swap the ground beef for ground chicken or turkey.
- To make vegetarian omit the ground beef. The mix is still super hearty and flavorsome.
- Look for bell peppers that are large and round, as they are the easiest to stuff!
- Use microwave rice, to make life even easier.
- Look for no-salt-added diced tomatoes, then you can control the saltiness of your pepper.
- If you want a kick of heat, add some crushed red chili flakes.
- Garnish with some freshly chopped parsley.
I’m going to make these today, but I’d like to know if I can put them in a slow cooker and if so, do you suggest high low and how many hours?
Hi there, I have never tried making it in a slow cooker.
What size of can of diced tomatoes is used?
I usually use the standard 14 oz. cans.
So easy to make, and delicious. Definitely packed with flavor. We even added enchilada sauce just for a little extra spice. This will become a regular in our house!
Glad you enjoyed it Sheila! Thanks for the review.
Amazing! This recipe is super yummy. I will definitely be making this again
Hi Autumn,
Glad you enjoyed the recipe. Thanks so much for leaving a review.