Stuffed Peppers with Turkey Bacon: A Healthy, Flavorful Delight
Stuffed peppers filled with ground beef, spices, and topped with cheese. A healthy and flavorful delight featuring the focus keyword Stuffed Peppers.
Equipment
- Cast Iron Skillet
Ingredients
Vegetables
- 8 large bell peppers
- 1 tablespoon olive oil plus more for greasing pan
- 1 teaspoon kosher salt plus more for seasoning
- ¾ teaspoon black pepper plus more for seasoning
- 1 cup white onion ¼" dice
- 2 teaspoons minced garlic
- 1 teaspoon minced serrano pepper plus slices for garnish
Filling
- 1 pound lean ground beef
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 1 cup bell peppers ¼" dice, from the tops of peppers
- 1 cup black beans drained and rinsed
- 1 cup yellow corn drained
- 1 cup diced fire-roasted tomatoes drained
- ¼ cup sliced green onions plus more for garnish
- ¾ cup shredded Mexican cheese Cheddar or Monterey Jack cheese, plus more for sprinkling
Instructions
Preparation
- Preheat the oven to 375ºF (191ºC).
- Cut the tops off the bell peppers, remove the seeds and membranes, and chop the tops into ¼" dice.
- Grease a cast-iron skillet or casserole dish with olive oil and arrange the peppers inside.
- Season the insides of the peppers with salt and pepper.
Cooking
- Chop the onion into ¼" dice, mince the garlic and serrano pepper.
- Heat olive oil in a skillet and sauté the onion, garlic, and serrano for about 3 minutes.
- Add the ground beef, cooking until no longer pink, then season with cumin, salt, pepper, smoked paprika, and chili powder.
- Stir in diced bell peppers, black beans, corn, tomatoes, and green onions, cooking for another minute.
- Remove from heat and mix in ¾ cup of cheese.
- Stuff each bell pepper with about ¾ cup of the filling.
- Bake the peppers for about 30 minutes until tender, then top with cheese and bake until melted, about 2 minutes.
- Garnish with green onions and sliced serrano peppers to serve.
Notes
Make it Keto or Low Carb by omitting corn and beans. Peppers can be made ahead and stored unbaked for up to 5 days.
Nutrition
Serving: 1pepperCalories: 296kcalCarbohydrates: 32gProtein: 20gFat: 9gSaturated Fat: 4gCholesterol: 45mgSodium: 460mgPotassium: 669mgFiber: 7gSugar: 8gVitamin A: 4590IUVitamin C: 177.8mgCalcium: 106mgIron: 3.5mg
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