Beef & Cheese Stuffed Peppers
Bell peppers stuffed with seasoned beef and melted cheese. A complete low-carb meal in one colourful package.
Instructions
Instructions
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Prep the peppers. Cut tops off peppers and remove seeds and membranes. Stand upright in a baking dish.
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Preheat oven to 190°C (375°F).
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Cook the filling. Heat olive oil in a skillet over medium-high heat. Add onion and cook 3 minutes. Add garlic, cook 1 minute. Add beef and cook until browned, breaking up with a spoon.
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Season and combine. Add cumin, paprika, salt, and pepper to the beef. Stir in cream cheese until melted and combined. Remove from heat.
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Stuff the peppers. Divide beef mixture evenly among the peppers, pressing down gently.
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Top with cheese. Sprinkle shredded cheddar over each pepper.
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Bake. Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes more until cheese is bubbly and peppers are tender.
Tips
- Pepper stability: If peppers won’t stand upright, trim a tiny bit off the bottom (don’t cut through).
- Make ahead: Prep stuffed peppers and refrigerate unbaked for up to 24 hours. Add 5-10 minutes to bake time.
- Carnivore version: Skip the peppers entirely and eat the cheesy beef mixture in a bowl.
Variations
- Mexican: Add diced jalapeños and top with sour cream
- Italian: Use Italian sausage and mozzarella
- Taco style: Add taco seasoning and top with salsa