Let’s be honest…we have probably all tried some sort of recipe for stuffed bell peppers. The keto craze brought us a whole bunch of low-carb recipes (if I have to see one more keto recipe that uses bell peppers as a “bun”….no).
But how many have you tried that actually tasted good? I’ll answer for myself (and probably the majority of us) – none! You’ve probably tried a few that were decent, but it also seemed like something was lacking. To be honest, so many “healthy eating” recipes just forget to add any flavor.
Fortunately, we have created the perfect stuffed bell pepper recipe that is packed with protein, fat, and fiber, and is anything but lacking! Your taste buds will love this easy weeknight dinner.
Did I mention they only require 10 minutes of prep? Sold.
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Southwest Stuffed Peppers
Prep time: 10 minutes
Cook time: 45-50 minutes
1/3 c water
1 lb extra-lean ground beef
4 yellow bell pepper (tops, seeds & ribs removed)
2 yellow onions (chopped)
1 jalapeño pepper (seeds removed, finely chopped)
2 garlic cloves (minced)
2 Tbsp taco seasoning
1 c black beans (cooked or canned, rinsed)
1/2 c canned corn (or thawed frozen corn)
1 c salsa
2 avocados (diced)
Preheat the oven to 350ºF and add water to a baking dish just large enough to fit the peppers.
Heat a pan over medium-high heat. Brown the beef in the pan, breaking it up as it cooks, about 5 minutes. Add onion and jalapeño and cook 3-5 minutes or until the onion begins to soften. Add garlic and taco seasoning and cook for another minute. Add black beans, corn, and salsa to the pan last and stir everything to combine.
Stuff the peppers with the filling. Place the peppers so that they are standing upright in the prepared baking dish. (Note: use balled-up aluminum foil to support them if needed).
Cover with foil or a lid and bake 45-50 minutes or until the peppers are very tender.