Stuffed Peppers

Written by
Diana Dutcher
on March 22, 2021
stuffed pepper, vegetables, paprika

Something delicious is hiding inside those peppers!! Dive into this recipe for delectable stuffed bell peppers with me.

I promise these are NOT those soggy, watery stuffed peppers you may have been served in the past.

The secret here is to pre-cook the filling so you can cook the peppers just enough to make them warm but still crispy. Texture is 100% important when it comes to the enjoyment of this dish.

Prep Time: 10 minutes
Active Cook Time: 10 minutes
Bake Time: 10 minutes
Servings: 6 peppers; 12 halves


  • 1 cup of dry rice; approximately 2 cups of cooked rice (in rice cooker or on stove) – OPTIONAL. Omit rice for low carb option.
    1/2 large red onion, diced
  • mince 3 cloves of garlic
  • 1 cup carrots; shredded or small dice
  • 1 Tbsp avocado oil; or other unrefined cooking oil such as organic coconut oil, ghee, or grassfed butter.
  • Cut 6 bell peppers in half and clean out seeds or 20 mini peppers
  • Grate a small block of parmesan cheese or use pre-shredded
  • 1.25 pound of lean ground beef
  • Pinch of red pepper flakes
  • Salt & pepper to taste


  1. Preheat oven to 350 F
  2. Dice onion
  3. Mince garlic
  4. Shred or dice carrots
  5. Wash peppers. Cut peppers in half and clean out ribs and seeds
  6. Preheat large skillet over medium heat
  7. Sauté onions and garlic with a small amount of cooking oil
  8. Add carrots and cook until starting to soften, 2 minutes
  9. Add salt and pepper
  10. Add in ground beef and brown until cooked all the way through; chop and flip repeatedly
  11. Add salt, pepper, a pinch of red pepper flakes
  12. If using rice, add in the cooked rice and combine well
  13. Fill peppers with the cooked mixture; press/pack the filling in the peppers
  14. Top with a sprinkle of parmesan cheese
  15. Bake in oven for 10-15 minutes; peppers will still be firm and cheese on top should be melted


View the video tutorial for the complete step-by-step:

Let me know if you make this recipe! It’s one of my FAVORITES and incredibly easy to put together.

💝 Diana

Diana Dutcher
Written By

I am an educator and entrepreneur who is passionate about non-toxic living. I get to be with my five kiddos (8, 6-year old twins, and 4-year old twins) as much as I want and teach one day a week. It's a beautiful abundant life 💖

Contact Diana

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