Italian Stuffed Bell Peppers

Do you remember that video I did awhile ago on social media about stuffed peppers? They were cheesy, delicious, and amazingly low-carb! In case you didn’t see it, I have a link to the video here! I think making videos is a fun way to prove to you just how simple it is to make good food. Plus, I think it shows that you that you don’t need a fancy kitchen in order to do it!

The hardest part of the whole dinner is preparing the bell pepper. You need to core it and the remove the ribs, so I created a demonstration video! Check it out:

So easy! Let me know if you would like more demonstration videos like this; I’d be happy to make them! And let me offer you a tip: try switching to a paring knife when working on the inside to make it easier to handle.

You might ask, where’s the grains? I told you, this is a low carb recipe! We try to eat something like this for dinner once or twice a week, just to give ourselves a lean meal. Don’t worry, it’s not like we’re missing out on carbs completely. We’ll have whole grains at breakfast, or more fruit during the day.

If you are worried that you might not be full enough, try adding some already cooked brown rice or quinoa. But trust me, these are pretty filling on their own, especially if you pair them with a green salad.

After you core the peppers, line them up inside a pan. Creating a small assembly line of sorts makes filling them a breeze.

And the filling is pretty simple: ground beef, almond mozzarella-style cheese, marinara sauce, and spinach. Delish! I like to let them cook with the tops on, mostly because I’m going to eat the roasted pepper! But if you want your cheese to get a little browned, try leaving the tops off.

This is such an easy, healthy, delicious dinner! You will find the entire recipe below!

Italian Stuffed Bell Peppers

Print Recipe

A super easy, healthy dinner that the whole family will love!

• Author: Samantha Elaine
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 6 bell peppers
• 1 ½ lbs 90% lean ground beef
• 1 cup shredded mozzarella, divided *
• 2 cups marinara sauce
• 1 cup chopped spinach
• 1 1/2 cups cooked quinoa

Instructions

1. Preheat oven to 350. To prepare bell peppers, cut the top off and core out the insides of each pepper. Set in a 9×13 baking pan, tops set aside, while the filling is prepared.

2. In a medium pan, brown the ground beef until cooked through. Drain.

3. Add cooked beef to a large bowl along with ½ cup mozzarella cheese, marinara, and spinach. Combine and then spoon the filling evenly into the bell peppers. Top with remaining cheese and replace bell pepper tops.

4. Let cook in the oven for 30 minutes and then serve with quinoa, if desired.

Notes

*To make this dish dairy-free, try using a vegan cheese alternative, like soy or almond cheese.

I hope you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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