Sometimes it can be hard to find the right balance between healthy and tasty. You might feel like you have to sacrifice some of your favorite foods in order to eat foods that are ‘better’ for you. What if I told you that it’s possible to get the best of both worlds? Peppers are delicious vegetables that add a crispy kick of flavor to any dish, but the health benefits of peppers are just as noteworthy! Bell peppers are low calorie, packed with vitamins A and C, and high in fiber as well as other important nutrients which means they are perfect for having a delicious diet that’s still good for you! Here are 3 easy stuffed pepper recipes for you to try!
Philly Cheesesteak Stuffed Peppers
Philly Cheesesteaks are a classic! Creamy mozzarella, mushrooms, savory beef, these flavors all come together for a hearty sandwich. Replacing the bread with roasted bell peppers might just be the best idea since sliced bread and something that you should definitely try if you haven’t already!
Prep Time: 15 minutes
Cook Time: 25 minutes
- 2 tablespoons olive oil
- 4 halved green peppers
- 1 8oz sirloin steak
- 1 ½ cups sliced mushrooms
- ½ red pepper, sliced
- 1 small red onion, sliced
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Preheat oven to 400° F. Prepare bell peppers and drizzle with 1 tablespoon of olive oil. Place them on a 9x 13 in baking dish, sprinkle with salt and pepper and cover in tinfoil; bake for 10 minutes.
- In a large frying pan, heat 1 tablespoon of olive oil until it is smoking. Add the steak and season with salt and pepper. Sear the steak for about 1 minute on each side, remove from heat, and slice into thin strips.
- In the same skillet, add mushrooms, onions, and peppers, and saute for about 4-5 minutes or until tender, season with salt and pepper.
- Remove the peppers from the oven and place the sliced steak and sauteed vegetables into the peppers. Cover with cheese and place back into oven, baking for an additional 15 minutes. Remove and serve!
Mexican Stuffed Peppers
Mexican-inspired dishes are some of the best comfort foods out there. You don’t have to give up all that flavor when trying to find healthier meal alternatives! These Mexican stuffed peppers offer the same style of traditional Mexican cuisine, and the roasted peppers enhance those well-loved flavors all the more!
Prep Time: 30 minutes
Cook Time: 30 minutes
- 6 bell peppers with stems and seeds removed
- 1 pound lean ground beef
- 1 medium onion chopped
- 24 ounce jar restaurant style salsa
- 1 teaspoon chile powder
- 1 teaspoon cumin
- 1 cup long grain white rice
- 2 cups water
- 1/2 teaspoon kosher salt
- 1 cup shredded cheese, (Mexican blend or cheddar work best)
- 2 tablespoons chopped cilantro
- 1/4 cup sour cream (optional)
- Preheat the oven to 350° F.
- Meanwhile, brown the ground beef in a large frying pan over medium high heat for about 5 minutes. Add the onion and saute for an additional 5 minutes. Stir in salsa, chile powder, and cumin.
- Add the rice and water to the frying pan, season with kosher salt, and bring to a boil. Immediately reduce heat to medium-low and continue to cook while covered for 20 minutes. Stir occasionally.
- Once rice becomes tender, add ¾ of the chopped cilantro, saving the rest to garnish.
- While the meat and rice are cooking, prepare the peppers. Sprinkle with salt and place in a microwave safe dish with ¼ cup of water. Cover with plastic wrap and microwave for 5 minutes.
- Transfer the peppers to a baking dish and fill them with the meat and rice mixture. Bake for 18-20 minutes and then sprinkle with cheese. Place peppers back in the oven for another 2 minutes or so until cheese is melted, remove, garnish with toppings (sour cream or cilantro) and serve!
Breakfast Stuffed Peppers
That’s right, we even have a breakfast recipe for you! It doesn’t have to be eaten in the morning and can be a fun twist for a breakfast-for-dinner night too! Either way, spice up your meal routines with these delicious and nutritious stuffed peppers!
- 3 bell peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, diced
- ½ cup onion, chopped
- 1 pound butternut squash peeled, seeded and cut into a large dice
- 1 teaspoon dried thyme
- Kosher salt
- 1/4 cup brandy
- 1/2 cup Ricotta cheese
- 1/4 cup crumbled Feta cheese
- 6 eggs
- 2 cups prepared marinara sauce
- Freshly ground black pepper
- Preheat oven to 400 F° and prepare peppers. Place them in a microwave safe bowl and add 1/3 cup water. Sprinkle with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes and then set aside.
- Over medium heat, heat large skillet, adding butter and olive oil. Saute the garlic for about a minute, then add onions as well. Once onions are soft, add butternut squash, thyme, and sprinkle with salt. Cook for about 5 minutes and remove from heat.
- Add brandy, slowly, and return mixture to medium heat. Cook for 4-5 more minutes or until brandy has soften the squash. Remove from heat and stir in Ricotta and Feta cheese.
- Pour marinara sauce into a 9 x 12 inch baking dish. Place peppers in dish and fill with squash mixture. Leave about ½-1 inch of room at the top. Bake peppers for 10 minutes.
- Remove from oven and crack one egg into each pepper. Do your best not to overflow the pepper! Season with black pepper and bake for an additional 10-12 minutes.
- Remove from oven and garnish with remaining marinara sauce or cheese and serve!
Incorporating healthier food alternatives can be fun and easy for anyone and any lifestyle. You don’t have to give up great tasting meals, either. We hope that these recipes inspire you to experiment with your meal routines and if you tried them out, be sure to let us know!