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Skinny Stuffed Peppers

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Ingredients

Warning0 allergens identified

Skinny Stuffed Peppers

4 bell peppers

½ yellow onion

2 cloves garlic

1 tbsp extra-virgin olive oil

10 ounces ground beef(96% lean)

¾ tsp salt

¼ tsp black pepper

1 tsp dried oregano

1 tsp dried thyme

1 can of petite diced tomatoes(14.5 oz. per can)

1 cup cauliflower rice

¼ cup shredded reduced fat mozzarella cheeseshredded

nonstick cooking spray

Instructions

Preheat the oven to 375°F.

Slice the tops from the bell peppers, remove the stems, and set aside. Remove the internal seeds and membranes. Arrange the peppers open side up in a glass baking dish.

Finely chop the onion and pepper tops. Mince the garlic.

Set an extra-large skillet over medium-high heat and add the olive oil. Add the onion, peppers, garlic, ground beef, salt, black pepper, oregano, and thyme. Cook the beef and vegetables, breaking up the meat with a spatula, until it is thoroughly browned and the vegetables are soft, 7-8 minutes.

Add the diced tomatoes and cauliflower rice to the skillet, and stir to combine with the beef. Reduce the heat to medium-low and simmer for 2-3 minutes. Remove the skillet from the heat.

Divide the beef mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a tablespoon of shredded cheese.

Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.

Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.

Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, about 50 minutes.

Remove the foil and continue baking until the cheese on top is golden brown, 10-15 minutes.

Check to see that stuffed peppers are done. Remove from oven or add time as needed.

Allow the peppers to rest for 5-10 minutes. Serve and enjoy.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Prep Peppers for Even Cooking 🫑
Cut peppers in half lengthwise and remove seeds, then lightly brush the exterior with olive oil and pre-roast at 375°F for 8-10 minutes to soften them evenly before stuffing.
Brown Cauliflower Rice First 🥦
Sauté the cauliflower rice in olive oil for 3-4 minutes before mixing with meat to remove excess moisture and develop a slightly nutty flavor that prevents soggy peppers.
Drain Diced Tomatoes Completely 🍅
Pour canned tomatoes through a fine-mesh strainer for 2-3 minutes to remove excess liquid, preventing the filling from becoming watery and ensuring better texture in the finished dish.
Season Filling Generously 🧂
Season the meat and cauliflower rice mixture separately before combining, then taste and adjust—cauliflower rice absorbs flavors differently than traditional rice, requiring bolder seasoning.
Top with Cheese at the End ⏲️
Add mozzarella cheese only in the final 5-8 minutes of baking to prevent it from burning while ensuring it melts properly and stays creamy rather than rubbery.