Cheeseburger Stuffed Bell Peppers
6
10 minutes
30 minutes
277
dinner, easy dinners
Ingredients
- 3 large bell peppers, sliced vertically with seeds removed
- 1 tbsp. Primal Kitchen Extra Virgin Olive Oil
- ½ minced onion
- 2 cloves minced garlic
- 1 lb. ground beef
- ½ tsp. salt
- 1 tsp. paprika
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- ¼ cup Primal Kitchen Ketchup
- 2 tbsp. Primal Kitchen Spicy Mustard
- 1.5 tbsp. coconut aminos
- 2-2.5 cups cooked cauliflower rice
- ½ cup shredded cheese
- 1/3 cup water or broth
- Chopped parsley or dill
Optional ingredient:
- Primal Kitchen Ranch Dressing
Directions
Preheat your oven to 375 degrees Fahrenheit. Heat a large skillet with the olive oil on the stovetop over medium heat.
Once hot, add the onion and saute for 3-5 minutes. Add the garlic and stir until fragrant. Add the beef and saute until the meat is browned.
Add the paprika, salt, onion powder, garlic powder and black pepper and mix the seasoning in. Stir in the ketchup, mustard, and coconut aminos, then stir in the cooked cauliflower rice.
Once everything is mixed together, season according to taste. Scoop the beef mixture into the pepper halves and place the peppers on a sheet pan or in a baking dish.
Pour the water or broth at the bottom of the dish and cover tightly with foil.
Place in the oven and bake for about 25-30 minutes, or until the peppers are tender.
Uncover the peppers and sprinkle cheese on top. Increase the oven temperature to 400 degrees and bake until the cheese is melted.
Top the peppers with chopped parsley or dill. Optionally drizzle with ranch dressing. Enjoy!
When the leaves begin to change color, it can feel like all the favorite flavors of the summertime fall away. Bring the classic cheeseburger out from the grill and into the kitchen with fall-ready savory flavor. These easy stuffed bell peppers with ground beef are made in just 40 minutes and pair perfectly with your favorite grill condiments like ketchup and mustard...even if you make ‘em in the coziness of your kitchen. With the curly stems still on, these easy and delicious peppers are reminiscent of a timely jack o’lantern!
Stuffed Bell Pepper Recipe
Ground turkey, bison, or chicken can be swapped in for ground beef in this recipe. A quick pro tip: Precook your cauliflower rice by laying it out on a sheet pan or baking dish and bake at 350 until it’s become slightly browned.
Time: 40 minutes
Serves: 6
Vegetarian & Vegan Stuffed Bell Peppers
Make these stuffed bell peppers vegetarian by swapping ground beef for lentils, black beans, chickpeas, or your favorite plant-based meat alternative. Just cook your vegan or vegetarian option according to the directions, and follow the recipe as listed above. Sub regular cheese for a vegan alternative, or make this homemade “cheesy” sauce.
The Primal Kitchen condiments for stuffed bell peppers we used in this recipe are made without dairy and are vegan, so no matter who’s sitting down at your dinner table, they’ll be able to enjoy all the flavor and comfort of this classic recipe.
How to Store Bell Peppers
Buying in bulk and wondering “can you freeze bell peppers?” The answer is yes! Remove the stems and seeds, and cut in half. Arrange the halves on a tray and place in the freezer. Once they’ve firmed up, you can transfer the halves to a freezer-safe bag with all the air removed. Those peppers will last for up to a year!
Sides for Stuffed Bell Peppers
This festive fall recipe calls for cozy side dishes! Go for cheeseburger classics like air fryer fries, or choose a veggie-forward salad for a fresh crunch.
Sautéed Green Beans with Garlic and Almonds
