Classic Stuffed Peppers

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I love stuffing things – zucchini, mushrooms, meat, but especially peppers. Usually I change it up and experiment with my fillings, but today I’m going back basics with a recipe for classic stuffed peppers.

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Classic Stuffed Pepper

The Hoppin Meal Plans version of a classic stuffed pepper

Course Main Course

Cuisine American

Keyword Dairy Free, Gluten Free, Nut Free, WW Friendly

Total Time 30 minutes

Servings 4

Calories 340kcal

Equipment

• Skillet, Baking Dish

Ingredients

Peppers

• 4 Bell Peppers Large enough for stuffing

Beef Mixture

• 1.5 lbs ground beef
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp basil
• 2 cans tomato paste
• 1 cup water

Rice Mixture

• 1 tbsp olive oil
• 3 cups cauliflower rice
• 1 tbsp parsley
• 1/2 tbsp basil
• 1/2 tsp pepper
• 1 tsp garlic powder

Optional

• 1/2 cup shredded cheese

Instructions

• Preheat oven to 350. Slice peppers in half and remove seeds.  Place on baking sheet, and put in oven.  Cook for about 20 – 25 minutes.
• Meanwhile, heat skillet over medium high heat. Add ground beef to the pan and brown. Drain fat.  Add spices, tomato paste, and water to pan.  Stir to combine and simmer for an additional 5-10 minutes.
• While beef and sauce mixture are cooking, in a separate pan – heat olive oil for the cauliflower rice. Add cauliflower rice and herbs. Sauté for 2-3 minutes.
• Just before peppers are done, combine meat mixture and cauliflower rice. Remove peppers from oven, stuff with mix, and serve.
• If using cheese, After stuffing, add cheese and place back in oven until cheese has melted, about 5 minutes.

Notes

This recipe is 6 Green, Blue, or Purple WW Points.

Jump to Nutritional Information

I love stuffing vegetables.  There’s nothing like seeing the giant zucchini in the produce section of the grocery store or at a farmer’s market in the summer.  Fresh portobella mushrooms are perfect for holding warm, creamy artichoke dip.  And I like to bring my fish up a level by rolling it full of sautéed vegetables. 

But peppers!  Is there any vegetables that asks to be stuffed more clearly than a pepper?  Slice it in half or pull the top off and you have this nice, big, hollow vegetable just asking for to be filled up with meat, or vegetables, or beans, or whatever else is around.

Today I’m going back to basics with my version of a classic stuffed pepper.  The only difference – I am replacing the typical rice with cauliflower rice.  This makes the recipe suitable Whole30 and will save you a few WW points.

So let’s get started!  Preheat your oven to 350 degrees and get a baking sheet.  Open and remove the seeds from the pepper.  How you do this is your choice.  I know often stuffed peppers are done with the top removed, however, I prefer to slice the peppers in half.  Personally, I just find that the peppers aren’t as messy to eat this way.  How you do it is entirely up to you. 

Place the peppers in the oven and cook for 20 – 25 minutes, until they start to become tender. 

While the peppers are cooking, we’ll make the stuffing.Take a skillet and heat it to medium high.  If desired, spray the pan with cooking spray or oil, or add a teaspoon or two of oil to the pan.  If you’re using a lower fat meat, like 94% lean ground beef, or ground chicken or turkey, you will probably want some type of coating or oil.  I usually use 90% lean ground beef, and find the fat from the meat as it cooks is enough to keep it from sticking to the pan.

Brown the meat and drain if necessary.  Add the spices!  I know, this recipe looks like it has a lot of ingredients, but really it’s a lot of herbs and seasonings.  All of the herbs and seasonings are pretty typical flavors that are probably already in your spice rack – and if they aren’t it’s probably because you just ran out. For the meat I’m going to season it with a combination of peppers, garlic powder, oregano, parsley, and basil.  Of course, you could change it up anyway you like, or just use a general Italian mix.

Add the spices, tomato paste, and water to the pan.  Stir to combine and allow the meat mixture to simmer for about five to ten minutes.  In other words, allow to simmer while making the cauliflower mix.

Now to the cauliflower rice.  I am going to confess something here – I hate cauliflower.  No really, it’s one of those vegetables I just don’t touch.  That was until I did my first Whole 30.  I will admit I gave cauliflower rice a try.  It’s not bad, once you put some seasoning in it.  That’s the key – adding some more flavor. Classic stuffed peppers usually use rice, but rice is a Whole30 no-no, and rice is way more WW points, so swapping cauliflower for rice makes this recipe much better suited for either plan.

Plain cauliflower however, I still will not touch.

But back to our stuffed pepper filling.  In a separate pan, heat a little olive oil over medium heat.  Once hot, add the cauliflower rice and the seasoning.  I’m using a combination of parsley, basil, pepper, and garlic powder, but feel free to change it up to match your preference.  Saute for two to three minutes, until the cauliflower rice is warm and any moisture has evaporated.

Combine the cauliflower mixture and the meat mix.  Stir well and keep warm until the peppers are ready.  This should be done a few minutes before the peppers are.  Just continue to allow the mix to simmer.  It will keep everything warm and allow the flavors to blend a little more. 

When ready the peppers are done, remove them from the oven.   Scoop the stuffing mix into the peppers.  You will probably have more than enough stuffing, so don’t be afraid to be generous with the filling!  Serve hot!

If you’re like me and like cheese, you can add a little.  If I’m going to add cheese, I will usually move the peppers to a baking or casserole dish and then stuff them.  Once the peppers are stuffed, I’ll sprinkle some shredded cheese over the stuffed peppers and place back in the oven for an additional five minutes, or until the cheese is melted.  If you’re following a clean eating plan, look for dairy free cheeses at your grocery store.

Like our classic stuffed peppers?  Don’t’ forget our other stuffed recipes like our Philly Stuffed Peppers!

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