These Healthy Stuffed Peppers are a delicious, nutritious weeknight meal. Sweet bell peppers are filled with a savory mixture of seasoned ground beef, black beans, brown rice and cheddar cheese for a satisfying dish packed with flavor.
Loaded with lean ground beef (or a poultry alternative), black beans, brown rice, corn, tomatoes and melted cheddar, these stuffed peppers are simple to prepare and look beautiful on the table. With a few pantry staples you can assemble the filling quickly, stuff the peppers and bake for a comforting, balanced meal.
Why you’ll love these Healthy Stuffed Peppers
- Full of flavor: A well-seasoned ground meat base mixed with cheese, rice, beans and vegetables creates a hearty, tasty filling.
- Nutritious: Black beans, brown rice, tomatoes and bell peppers add fiber, vitamins and protein for a guilt-free meal.
- Easy to make: Prep is straightforward — make the filling, stuff the peppers and bake. Perfect for busy weeknights.
Ingredients you’ll need
- Ground beef (or ground chicken/turkey for a lighter option)
- Bell peppers (large and round work best)
- Onion
- 90-second brown rice or cooked brown rice
- Corn
- Can of diced tomatoes (no-salt-added if preferred)
- Black beans, rinsed
- Garlic
- Olive oil
- Cheddar cheese, shredded
- Salt and black pepper
- Fresh cilantro and parsley for garnish
- Cooking spray
How to make these Healthy Stuffed Peppers
- Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers, remove the seeds and membranes, place them in a baking dish, spray with cooking spray and bake for 10 minutes to soften slightly.
- While the peppers bake, prepare the filling: heat olive oil in a skillet over medium-high heat and sauté diced onion until soft. Add the ground meat, minced garlic, salt, pepper and any other preferred spices; cook until the meat is no longer pink. Remove from heat and let cool slightly.
- Stir in the cooked rice, corn, drained diced tomatoes and rinsed black beans. Mix thoroughly, then fold in one cup of shredded cheddar so the mixture is well combined.
Stuff each pre-baked pepper with the meat and rice mixture, then top with the remaining cheese.
- Bake the stuffed peppers for another 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped parsley (or cilantro) and serve warm.
Recipe notes and tips
- Always preheat the oven so the peppers cook evenly.
- Use 85/15 ground beef or leaner to reduce excess fat; you can swap in ground chicken or turkey if preferred.
- For a vegetarian version, omit the meat and consider adding extra beans, lentils or cooked quinoa for protein and texture.
- Choose large, round bell peppers for easier stuffing and even cooking.
- Microwave rice packets save time — use them to make prep faster.
- Use no-salt-added diced tomatoes so you can control final seasoning.
- Add crushed red pepper flakes or a pinch of cayenne if you want some heat.
- Garnish with freshly chopped parsley or cilantro for brightness.
FAQ’s
Can I make these Healthy Stuffed Peppers ahead of time?
Yes. You can assemble and bake them fully, then reheat at 350°F (175°C) for 15–20 minutes before serving, or reheat individual portions in the microwave. If prepping ahead, stuff the peppers no more than two days in advance for the best texture.
How to store these stuffed pepper
Cooked stuffed peppers keep in the refrigerator for 3–5 days. Store them in shallow airtight containers or resealable bags, then reheat when ready to eat.
Can I freeze them?
Yes. Allow fully cooked stuffed peppers to cool to room temperature, wrap them well and freeze for 2–4 months. Thaw in the refrigerator before reheating in the oven.
What to serve with these Healthy Stuffed Peppers
These stuffed peppers are a complete meal on their own, but you can pair them with simple sides to round out the plate. Roasted or grilled vegetables, herbed potatoes or a light salad complement the dish nicely.
Other easy weeknight meals
- Air fryer stuffed bell peppers
- Spicy lemon baked tilapia
I hope you enjoy this Healthy Stuffed Peppers recipe. If you try it, please rate it and share with friends and family.
Healthy Stuffed Peppers
Ingredients
- 8 small bell peppers, cored
- 1 lb ground meat (85/15 or higher)
- 1 small onion, diced
- 1 pack 90-second brown rice
- 1 cup corn
- 1 can diced tomatoes, petite
- 1 cup black beans, rinsed
- 2 tsp black pepper (or less to taste)
- 6 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1 tsp salt
- 2 tbsp olive oil
- 2 cups shredded cheddar cheese
- 2 tbsp parsley, chopped (for garnish)
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C).
- Cut the tops off the peppers, core them and place in a baking dish. Spray with cooking spray and bake for 10 minutes to soften.
- While peppers bake, dice the onion, chop cilantro and parsley, and heat the microwave rice if using a packet.
- Heat olive oil in a skillet over medium-high heat. Sauté the onion until tender, then add the ground meat, garlic, salt and pepper. Cook until the meat is no longer pink. Remove from heat and let cool briefly.
- Add rice, corn, diced tomatoes and black beans to the meat. Mix well, then stir in 1 cup of shredded cheddar.
- Stuff the pre-baked peppers with the filling and top each with the remaining 1 cup of cheese.
- Bake for another 10 minutes or until cheese is melted and peppers are heated through.
- Remove, garnish with chopped parsley and serve.
Notes
- Use a preheated oven for even cooking.
- Swap ground beef for ground chicken or turkey if desired.
- For a vegetarian version, omit the meat and add extra beans or grains.
- Use microwave rice to save time.
- Adjust seasoning and salt to taste; choose no-salt-added tomatoes if you want more control.
Nutrition
Carbohydrates: 16 g |
Protein: 20 g |
Fat: 18 g |
Saturated Fat: 6 g |
Cholesterol: 46 mg |
Sodium: 508 mg |
Potassium: 500 mg |
Fiber: 4 g |
Sugar: 5 g