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Home Ground Beef Recipes / Beef Mince Recipes

Cheesy Stuffed Peppers Recipe

in Ground Beef Recipes / Beef Mince Recipes
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Cheesy Stuffed Peppers Recipe
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When I was un grade school, I remember not liking cheesy stuffed peppers. I’m not sure if it was a childhood aversion to bell peppers or that they often seemed massive and difficult to eat. Whatever it was, I’ve come to enjoy the lightness of roasted pepper paired with the substantial ground beef filling.

Most cheesy stuffed peppers use rice mixed with the meat. While I enjoy rice in the mixture, I wanted to make these cheesy stuffed peppers a little lighter and more accessible on weeknights. I don’t know about you, but there are times I don’t have the time or energy to wait 20 minutes for the rice to cook, and I rarely make enough rice for a meal to have copious leftovers to use in an additional recipe. That second problem could be remedied with better planning on my part, I suppose, but I digress. I’ve substituted the rice here with riced cauliflower. I used frozen cauliflower, but you can also use fresh that’s been pulsed a few times in a food processor until it resembles small pebbles.

The cauliflower adds some needed texture and dimension to break up the meat, but it’s light enough that you don’t feel weighed down after eating a whole pepper.

Cheesy Stuffed Peppers Recipe

Cheesy Stuffed Peppers Recipe

Gretel ShawGretel Shaw
These cheesy stuffed peppers are perfect for you if you love cheese and peppers. It's a satisfying treat to have on a weeknight.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Spanish
Servings 6 people
Calories 344 kcal

Ingredients
 
 

  • Fresh Green Pepper Isolated On White Background4 medium green pepper (green capsicum) - cut in half with stems and seed discarded
  • Raw Meat Mince1 pound ground beef (minced beef)
  • Ripe Yellow Onion On A White Background1 medium yellow onion - chopped small
  • Garlic3 cloves garlic - diced
  • Cauliflower1 cup cauliflower - riced
  • Tomatoes28 ounces tomato - diced
  • Wooden Bowl Of Salt1 teaspoon salt
  • Ground Black Pepper Pile, Paths, Top½ teaspoon ground black pepper
  • Glass Bowl Of Olive Oil Isolated On White Background1 tablespoon olive oil
  • Mozzarella Cheese Isolated On White Background1 cup mozzarella cheese
  • Guacamole, Avocado Dip, In Wooden Bowl⅓ cup guacamole
  • Big Bunch Of Fresh Green Cilantro Isolated⅓ cup cilantro (coriander)

Instructions
 

  • Open your can of tomatoes and spoon a little bit of the juice into a 9×13 baking dish to avoid sticking. Preheat your oven to 375 degrees Fahrenheit.
  • Cut your peppers lengthwise and remove the stems and seeds. Place them aside until ready to fill and bake.
  • Heat the olive oil in a big sauté pan over medium-high heat, add the onion and cook until soft and translucent.
  • Put the garlic and cook, stirring, until fragrant; about a minute.
  • Add the ground beef and cook until brown, breaking it up as it cooks.
  • Add the cauliflower rice, canned tomatoes, salt, pepper, and other spices you want to use. Cook for approximately 10 to 15 minutes or until some of the juice from the tomatoes cooks down and thickens slightly.
  • Remove from heat and spoon the filling into the pepper halves, placing them on your prepared baking sheet. If using mozzarella, top your desired number of peppers with the cheese.
  • Bake in the oven for 30 minutes. After the 30 minutes, I also like to broil the peppers on high for a couple of minutes to get the cheese extra toasty.
  • Top with your desired garnishes, and enjoy.

Nutrition

Calories: 344kcalCarbohydrates: 14gProtein: 20gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 68mgSodium: 578mgPotassium: 763mgFiber: 4gSugar: 6gVitamin A: 656IUVitamin C: 88mgCalcium: 171mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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