Stuffed peppers with ground beef and cheese

Stuffed peppers with ground beef and cheese

Delicious bell peppers stuffed with spicy ground beef and plenty of cheese. An easy-to-make low-carb recipe that feeds the whole family, and looks pretty too!

Stuffed peppers with ground beef and cheese

Delicious bell peppers stuffed with spicy ground beef and plenty of cheese. An easy-to-make low-carb recipe that feeds the whole family, and looks pretty too!
USMetric
4 servingservings

Ingredients

  • 1 oz. 30 g butter, for greasing the baking dish
  • 4 4 green bell peppergreen bell peppers
  • 4 tbsp 4 tbsp olive oil, divided
  • 1 1 yellow onion, finely choppedyellow onions, finely chopped
  • 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1½ lbs 650 g ground beef
  • 2 tsp 2 tsp chili powder
  • 2 tsp 2 tsp ground cumin
  • 7 oz. 200 g crushed tomatoes
  • salt and pepper
  • ½ lb 225 g (475 ml) shredded cheese, divided
  • 1 cup 225 ml sour cream or mayonnaise
  • 4 oz. 110 g leafy greens

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Grease a 9x12 baking dish.
  2. Cut the peppers in half, lengthwise, and discard the seeds.
  3. Place the peppers in the baking dish, and drizzle half of the olive oil on top of the peppers.
  4. Heat the rest of the olive oil in a frying pan, over medium heat. Add the onions and garlic and fry until soft.
  5. Add the ground beef, and fry until no longer pink. Then add the chili, cumin, salt, pepper and crushed tomatoes. Simmer for 5-10 minutes.
  6. Remove from heat and stir in half the cheese.
  7. Stuff the peppers with ground-beef mixture, sprinkle cheese on top and place in oven.
  8. Bake in oven for 20-25 minutes, or until the cheese has melted.
  9. Serve with a dollop of sour cream and leafy greens.

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54 comments

  1. Apicius
    I made these this weekend and the recipe was terrific! I replaced the cumin with approx 1 teaspoon dried thyme instead and added a few leaves fresh basil...it came out delicious! Thank you!
  2. Marie
    Step 7 says "return" peppers to oven. They haven't yet been in the oven! Has a step been missed out?
    Replies: #33, #37, #39, #44
  3. Ellis
    Marie, i just cooked these less than an hour ago. I did not place them in the oven twice. I placed them in the oven after i filled them with the meat/cheese mixture for 25 mins as instructed. They came out fine and very tasty! The bell pepper still had a slight crunch to it...which is how i like it, i dont like them mushy. If your not a fan of the crunch i suppose you could leave them in the oven a few more minutes to cook a bit longer.
  4. Marie
    Thank you Ellis. Perhaps Step 7 should say "Stuff the peppers with ground-beef mixture, sprinkle cheese on top." And Step 8 "Bake in oven for 25 minutes, until the cheese has melted."
    "return" and "another" are redundant to instructions.
  5. Lora
    What would be the nutritional information for this dish?
    Reply: #21
  6. Peter Biörck Team Diet Doctor
    Hi Lora!

    If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all our recipes then you will get the nutritional facts.

    The amount of displayed carbs is net carbs (Total amount of carbs - fiber).

  7. Elaine
    Can't wait to make this for dinner tonight! This website has been so helpful!
  8. gbl
    I'm stuffing pepper halves with my leftover Tex Mex taco supper.
  9. tara darity
    tried this tonight ! tasty
  10. lizguini
    14g carbs for this seems high per serving, a regular size bell pepper is only 3 grams and the other ingredients aren't a lot more. I haven't calculated it but there's no way it's that much. I'm going to make it tonight but will use half a medium onion, a full onion is too much for the amount of meat. I'll calculate recipe when I make it and comment later what I find.
    Reply: #15
  11. Pam
    How much is 1/2 a can?? What size can? That's very confusing!
  12. Nina
    I"m not seeing quantities for any of the ingredients.
    Reply: #14
  13. Tamara
    Measurements not showing for the ingredients, please fix
  14. Kristin Berglund Team Diet Doctor

    I"m not seeing quantities for any of the ingredients.

    Hi Nina and Tamara!

    We're so sorry! Fixed now!

  15. Kristina
    Did you ever find out how many carbs this actually was?
    Reply: #27
  16. Janet
    I guess you are not viewing the full recipe. I have to say these are DELICIOUS .

    This is from the recipe

    Preheat the oven to 400°F (200°C).
    Cut the peppers in half, discard the seeds and place the peppers in a greased baking dish.
    Drizzle olive oil on top of the peppers and place them in the oven while you are preparing the filling. If you prefer a crunchier pepper, you can skip this and just bake them after you’ve filled them.

  17. Stephanie
    This was very good... Could have used a little more salt, but otherwise great recipe, and VERY filling. I couldn't finish my serving when paired with a salad.
  18. Reilly
    I followed recipe totally and loved the result. Very yummy!
  19. Mary Beth
    These are absolutely delicious! My son (who is not eating keto) has devoured them. I plan on making more batches and freezing them.
  20. Noah
    Cut 3 peppers in half do you eat both halves or just one??
    Reply: #22
  21. Krystal
    This may be a silly question but are the nutritional facts based off of eating 1 whole pepper or 1/2 after they are cut :)
    Thanks !
  22. Peter Biörck Team Diet Doctor
    Hi Noah!

    You eat both halves.

    Cut 3 peppers in half do you eat both halves or just one??

  23. Susie
    Are the leafy greens included in the carb measurement?
  24. Susie
    My fitness pal calculates a large red bell pepper to have 10 carbs. I used half a large one, and only 100g beef and sausage mixture. Delicious and very filling!
  25. Me
    Should you drain ground beef and crushed tomatoes?
  26. Colby
    Excellent! I handed this recipe over to my daughter, who made it and used a can of diced tomatoes with chiles for the crushed tomatoes, a variety of cheeses, and topped with her "special homemade taco bell sauce", sour cream, and guacamole. It was so good my youngest ate cooked bell pepper, which is a miraculous feat.
  27. Elizabeth

    Did you ever find out how many carbs this actually was?

    I did it was total carb 12g and fat 16g and protein 28g total of calories 300

  28. Kassandra
    DELICIOUS! I baked mine while I prepared the meat mixture, but took them out around the time I let it "simmer for 10 mins". They were a touchable temp as I stuffed them. Weren't too mushy, weren't too crunchy. My anti-veggie fiance absolutely loved them. Will definitely be making this again
  29. Susie
    How can we make this Keto as opposed to low carb?
  30. Susie
    Did someone mention sausage in this recipe?
  31. Roxane
    This was really good. Didn't drain the canned tomatoes (accent brand garlic and herb). Very happy with this dinner filling too!
  32. Michelle
    This was amazing!!!!y husband has actually asked for this dish on numerous occasions! Healthy and tasty!!!
  33. Hayley
    Marie step 3 says drizzle with oil and place in the oven. :-)
  34. Bethany
    Made this last night choosing not to pre bake the peppers at all. It was awesome and my picky 8 year old gobbled it up. :) I did use tomato sauce in lieu of crushed, and I topped each pepper with a dollop of sour cream, chopped tomato and cilantro, and avocado slices.
  35. Carrie
    Why does the recipe call for a cup of sour cream? No instructions to use it
    Reply: #36
  36. Kristin Parker Team Diet Doctor
    Please see step 10. It's for use on top after the dish is done.
  37. Sara
    Step 3 says to place them in the oven

    Step 7 says "return" peppers to oven. They haven't yet been in the oven! Has a step been missed out?

  38. Connie
    Just made these for dinner & they were really good! Even my meat & taters hubby loved them. Will definitely make again.
  39. Julie
    Step 3 puts them in oven first time
  40. Judith Rogers
    Made these tonight and they were awesome. Crunchy and so tasty. The entire family loved them.
  41. Lidia Wright
    I will try it today
  42. Rob
    Just made this recipe and it was delicious. But I was a little bummed out that my blood sugar spiked from 5.5 to 9.6 in an hour and a half. I ate two halves and never used the sour cream.
  43. Dione
    Delicious. I didn’t think it would be! Peppers are called capsicum in Australia. This passed the guest test i.e. I’d serve it to visitors.
  44. Roxane
    Step 3 says to put them in the oven while you make the filling.
  45. Jane
    Wonderful recipe! One of our favorites!
  46. TMarie
    These were a winner for us , I put 1/4 cup enchilada sauce in the meat , diced up grape tomatoes and used a variety of cheeses , delightful
  47. Rachel
    My first keto recipe and it was delicious!
  48. Guido Verbraak
    I just made this recipe, it was a great succes! I exchanged the 2 teaspoons chili powder with 1 teaspoon pimenton mild and 1 teaspoon hot pimenton. That was great. I made so much that I have 2 left to enjoy tomorrow
  49. Helen Roblin
    Do you have a cook book. That I could buy
    Reply: #50
  50. Kristin Parker Team Diet Doctor

    Do you have a cook book. That I could buy

    We do not have a cook book but several of our recipe creators do!
    https://www.dietdoctor.com/low-carb/recipes/recipe-creators

  51. Adam
    How come it doesn't say how long to put the peppers/capsicum in the oven the first time? 2 mins? 20 mins? Help!
    Reply: #52
  52. Kristin Parker Team Diet Doctor

    How come it doesn't say how long to put the peppers/capsicum in the oven the first time? 2 mins? 20 mins? Help!

    Step 3 addresses the amount of time in the oven - just while you prepare the filling, or you can skip that step if you prefer a crunchier pepper.

  53. Bonnie Leighton
    What kind of cheese? Looks like mozzarella?
    Reply: #54
  54. Kristin Parker Team Diet Doctor

    What kind of cheese? Looks like mozzarella?

    You can use any kind of cheese you prefer. When it's not crucial to the dish, we try to leave the options open as cheese availability can vary by region and country.

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