The aroma of cumin and garlic wafting through the kitchen signals the start of something hearty and satisfying with healthy stuffed bell peppers ground beef. These vibrant bell peppers, filled with lean ground beef, rice, and fresh vegetables, offer a tender bite that balances savory spices with a touch of sweetness from the corn and tomatoes. Topped with melted cheese, they create a comforting meal that’s both nourishing and full of flavor.
This dish fits perfectly into a busy weeknight routine, ready in under an hour from start to finish. I appreciate how it reheats well for lunch the next day, keeping its texture intact without much effort. Families often rave about the customizable options, like adding extra heat for spice lovers.
Why You’ll Love This Recipe
- Nutritious and Hearty: Packed with lean protein and veggies, these healthy stuffed bell peppers ground beef deliver a balanced meal that feels indulgent yet light.
- Quick Weeknight Win: Ready in just 40 minutes, it’s ideal for busy moms juggling schedules without sacrificing flavor.
- Family Favorite Appeal: The customizable spices and toppings make it versatile for picky eaters or gatherings.
- Make-Ahead Friendly: Prepare the filling in advance for easy assembly later, saving time on hectic days.
Healthy Stuffed Bell Peppers Ground Beef Ingredients
These ingredients come together to create a flavorful, balanced filling that’s hearty from the beef yet lightened by fresh veggies and rice. Choosing high-quality, fresh produce like ripe tomatoes and crisp bell peppers enhances the natural sweetness and overall vibrancy of the dish.
Bell peppers: Provide a sturdy, colorful vessel that softens to a tender texture while adding mild sweetness and vitamins.
Olive oil: Adds a subtle richness for sautéing, helping to infuse flavors without excess fat.
Garlic: Brings aromatic depth and a slight pungency that complements the beef and spices.
Lean ground beef: Offers lean protein for heartiness and satisfaction, keeping the meal nutritious and low in fat.
Ground cumin: Imparts an earthy, warm spice that ties the Southwestern-inspired flavors together.
Dried oregano: Contributes herbal notes for a fresh, Mediterranean touch that balances the richness.
Salt: Enhances all the natural flavors in the filling for better overall taste.
Chili powder: Adds a mild kick of heat and smokiness to elevate the savory profile.
Cooked rice: Absorbs juices and provides a fluffy base that bulks up the filling without overpowering it.
Frozen corn: Introduces sweet crunch and color, boosting nutrition with fiber and antioxidants.
Tomato: Releases juices for moisture and a fresh, tangy acidity that brightens the mixture.
Freshly chopped cilantro: Offers a bright, citrusy finish that cuts through the richness for freshness.
Shredded cheese: Melts into a gooey, golden topping that adds creamy comfort and binds everything.
Sour cream: Optional dollop for cooling tanginess that contrasts the warm spices.
Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.
How to Make Healthy Stuffed Bell Peppers Ground Beef
Step 1: Preheat and Prep Peppers
Preheat your oven to 400°F and place the halved bell peppers cut side down in a baking dish, then bake for 10 minutes to soften them slightly. This step ensures the peppers are tender enough to hold the filling without being too crisp.
Step 2: Sauté Garlic and Brown Beef
Heat olive oil in a skillet over medium heat, add minced garlic, and cook for about 1 minute until fragrant. Stir in the lean ground beef, breaking it up, and season with cumin, oregano, salt, and chili powder; cook for 6-8 minutes until browned and no longer pink, stirring occasionally.
Step 3: Mix the Filling
Remove the skillet from heat and fold in the cooked rice, frozen corn, diced tomato, and chopped cilantro until everything is well combined. This creates a cohesive, flavorful mixture that’s ready to stuff into the peppers.
Step 4: Fill and Top Peppers
Flip the partially baked peppers cut side up, spoon the beef mixture evenly into each half, and sprinkle generously with shredded cheese. The cheese will melt beautifully over the warm filling.
Step 5: Bake to Finish
Return the dish to the oven and bake for another 10-15 minutes until the peppers are tender and the cheese is bubbly and melted. Garnish with extra cilantro and optional sour cream before serving hot.
Pro Tips for Success
- Choose Brown Rice: Opt for brown rice to boost fiber and nutrition without changing the texture of your healthy stuffed bell peppers ground beef.
- Make Ahead Easily: Prepare the filling and stuff the peppers up to a day in advance, then refrigerate before baking for fresh-tasting results.
- Adjust for Spice: Increase chili powder or add diced jalapeños if you want a bolder kick in the beef mixture.
- Watch Cheese Melt: Bake just until bubbly to avoid over-browning the topping and keep it gooey.
How to Serve Healthy Stuffed Bell Peppers Ground Beef
Garnishes
I love finishing these with a sprinkle of fresh cilantro for a burst of herbaceous brightness that cuts through the savory filling. A dollop of sour cream adds creamy tang, while sliced green onions provide a mild oniony crunch. These simple touches make the dish feel complete and inviting.
Side Dishes
Pair them with a crisp green salad dressed in a light vinaigrette to balance the heartiness with fresh greens. Roasted sweet potatoes offer a naturally sweet contrast that complements the spices. For a lighter option, steamed broccoli keeps the meal veggie-focused and nutritious.
Creative Ways to Present
Arrange the stuffed halves on a platter fanned out for a colorful, family-style display that highlights the vibrant peppers. Serve in individual boats lined with lettuce leaves for a fun, handheld twist at casual gatherings. Top with avocado slices for an extra creamy layer that enhances the cozy melt of the cheese.
Make Ahead and Storage
Storing Leftovers
I store any leftover healthy stuffed bell peppers ground beef in an airtight container in the fridge, where they keep well for up to three days. This makes it easy to portion out for quick lunches without losing flavor.
Freezing
For longer storage, wrap the stuffed peppers tightly in plastic wrap and foil before placing them in a freezer bag; they freeze nicely for up to two months. Thaw overnight in the fridge when ready to enjoy.
Reheating
Reheat in the oven at 350°F covered with foil for 10-15 minutes to restore tenderness without drying out the peppers. Alternatively, microwave individual servings for 2-3 minutes on medium power, adding a splash of water to keep the filling moist.
Print
Healthy Stuffed Bell Peppers Ground Beef
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 halves (4 servings)
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A nutritious and flavorful recipe for stuffed bell peppers filled with lean ground beef, rice, corn, tomatoes, and spices, topped with melted cheese for a wholesome meal.
Ingredients
- 4 large bell peppers (any color), halved lengthwise, seeds and membranes removed
- 1 tsp olive oil
- 3 cloves garlic, minced
- 1 lb lean ground beef
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp chili powder
- 1/2 cup cooked rice (white or brown)
- 1/2 cup frozen corn
- 1 large tomato, diced
- 2 tbsp freshly chopped cilantro, plus more for garnish
- 1 cup shredded cheese (Monterey Jack, cheddar, or Colby Jack)
- Optional: Sour cream for topping
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved bell peppers, cut side down, in a baking dish. Bake for 10 minutes to soften slightly.
- While the peppers are baking, heat 1 teaspoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Add the lean ground beef to the skillet. Break it apart with a spoon and season with ground cumin, dried oregano, salt, and chili powder. Cook for 6-8 minutes, stirring occasionally, until the beef is browned and no longer pink.
- Remove the skillet from the heat. Stir in the cooked rice, frozen corn, diced tomato, and 2 tablespoons of chopped cilantro. Mix well to combine the filling.
- Take the peppers out of the oven and flip them over so they are cut side up.
- Evenly fill each bell pepper half with the prepared ground beef and rice mixture.
- Sprinkle shredded cheese generously over the top of each stuffed pepper.
- Return the baking dish to the oven and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with extra fresh cilantro and a dollop of sour cream, if desired, before serving hot.
Notes
- Use brown rice for added nutrition and fiber.
- This recipe can be made ahead and refrigerated before baking.
- For a spicier version, add more chili powder or fresh jalapeños.
