Ground Beef and Veggie Stuffed Bell Peppers

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Stuffed bell peppers with ground beef is a hearty recipe filled with whole grains, ground beef, and melted gooey cheese. This stuffed peppers recipe has a secret healthy ingredient that is perfect comfort dish for fall.

My family loves anything that even somewhat resembles Mexican food…. or is covered in cheese. So this recipe was a winner.

It's everything you want in a comfort food and more. The filling grains and beef, and packed with flavor and melted cheese. Plus, it's healthy.

We try to eat in season as much as possible, so when in fall… eat all things pumpkin, and squash.

Since it is fall and there are an abundance of fresh pumpkins available, I love being able to sneak them in wherever I can.

Sneaking isn't really the best word for it because everyone loves it, but I just love adding that extra boost of nutrition to a typical meal.

This post is part of a fall recipes blog hop. Make sure to scroll all the way to the end to check out some more delicious fall appetizer recipes!

Tips For Making Stuffed Bell Peppers:

• Use whatever color bell pepper you have. The red, yellow, and orange peppers add a bit more sweetness to the dish.
• Always grate your own cheese whenever possible. Pre-shredded cheese from the store usually contains fillers and not so nice ingredients.
• We like to buy our meat in bulk so we can purchase grass-fed beef at a much better price. See why we choose grass-fed beef below.
• You can substitute the cooked pumpkin for cooked butternut squash.

This post contains affiliate links. See my full disclosure here.

Tools you may need:

Cheese grater

9×13 baking dish

Cast iron skillet

Knife

Cutting board

Vegetable peeler

Stuffed Bell Pepper Ingredients:

Large bell peppers – any color pepper will work. I love to find the biggest peppers so they hold more filling.

Coconut oil – this oil is perfect for roasting since it has a higher smoke point.

Ground beef – grass-fed beef is best, because it contains more omega-3 and conjugated linoleic acids (CLAs). These are healthy fats. Overall, grass-fed beef is a healthier and more environmentally friendly option. (source)

Onion and Garlic – I love garlic and onions, they add so much flavor.

Quinoa – while most recipes include rice, I love the texture quinoa provides.

Cooked diced pumpkin – I like to use a small pie pumpkin, or Jarrahdale. You can find my tutorial on how to cook pumpkin here.

Can diced tomatoes

Feta cheese – this salty tangy cheese adds such a wonderful flavor to the creamy pumpkin, ground beef, and chewy quinoa.

Salt – My go-to is always pink Himalayan or unrefined sea salt.

Sharp Cheddar – you could always use mozzarella, but I just love the flavor sharp cheddar adds.

Sliced jalapenos (optional) – leave these out if you don't like it spicy or for the kids.

Stuffed Bell Peppers FAQ

Do you have to cook meat before stuffing peppers?

Yes. Even though stuffed peppers are baked in the oven, all the ingredients are cooked ahead of time before stuffing. The beef also should be cooked before to ensure it is properly cooked all the way and safe temperature of the beef is reached.

What do you serve with stuffed peppers?

You can serve this recipe with a variety of things. Some of my favorites include:

• Corn bread is so good with this!
• Sourdough bread or English muffins
• Nice green salad with homemade salad dressing.
• Crispy potatoes or homemade fries.

How do you store stuffed peppers and reheat them?

Leftovers can be stored in a air-tight container in the refrigerator for 3-5 days.

To reheat: bake them in a 350 degree oven for 15-20 minutes, or until the stuffed peppers are nice and hot.

Can you freeze stuffed bell peppers?

Yes. Roast the peppers, make the filling and stuff the peppers. Freeze in a baking dish. To reheat: remove from freezer and place in refrigerator to thaw. Bake at 350 degrees until hot.

Or make and freeze just the filling. When you are ready to make this dish, pull out the filling the night before. The day of, slice and roast the peppers, add the filling, top with cheese and bake until the filling is hot.

How To Cook A Pumpkin

• To prepare the cooked diced pumpkin, peel the pumpkin much like a potato.
• Cut the pumpkin in half and scoop out the insides.
• Cut off a few slices and dice it in really small cubes.
• Sauté in coconut oil until tender.

When I am making homemade pumpkin puree, I like to set a few slices aside to sauté in coconut oil and add to my pumpkin sheet pan nachos and these delicious stuffed peppers. The fall squash also tastes great in stir fries and veggie hash.

How To Make Stuffed Bell Peppers With Ground Beef

Roast the peppers:

1. Cut peppers in half and drizzle with coconut oil.
2. Roast at 375 degrees for 25 minutes.

Make the filling:

1. Meanwhile, brown the beef along with the garlic and onion over medium heat until cooked through.
2. Add the rest of the filling ingredients and stir together.
3. Pack tightly into the roasted peppers.

Bake:

1. Top each pepper with shredded cheese.
2. Bake an additional 15 minutes at 375 degrees.
3. Top with sliced jalapeños or fermented jalapeños

Find more delicious recipes right out of our farmhouse kitchen:

• Skillet Pork Chops With Garlic And Butter
• Best Chicken Pot Pie Recipe With Sourdough Biscuits
• Roasted Red Pepper And Tomato Soup
• Lacto Fermented Salsa Recipe
• Healthy One Pot Meals- Sourdough Skillet

Stuffed Bell Peppers With Ground Beef Recipe Card

If you try this recipe and love it I would love if you could come back and give it 5 stars.

Ingredients

• For the peppers:
• 6 large bell peppers
• 1 tablespoon coconut oil
• The Filling:
• 1 pound ground beef
• 1 onion, diced
• 5 cloves garlic, minced
• 1 cup cooked quinoa (1/2 cup uncooked quinoa 1 cup water)
• 1 cup cooked diced pumpkin
• 14.5 ounce can diced tomatoes
• 14 ounces feta cheese
• 1.5 teaspoons salt
• Top with:
• 8 ounces sharp cheddar, shredded
• 1 jalapeño, sliced  (optional)

Instructions

1. Roast the peppers
2. Cut peppers in half and drizzle with coconut oil.  Roast 375 for 25 minutes
3. Meanwhile, brown the beef along with the garlic and onion over medium heat until cooked through.
4. Add the rest of the filling ingredients and stir together. Pack tightly into peppers.
5. Top each pepper with shredded cheese.
6. Cook additional 15 at 375.
7. Top with sliced jalapeños.

Go check out some more delicious fall appetizer recipes

Delicious Warm Cheddar Cheese Dip by Ella Claire & Co. | Baked Brie & Walnut Puffs by On Sutton Place | Baked Delicata Rings by Inspired by Charm | Baked Brie with Figs and Honey

Fall Charcuterie Platter by Craftberry Bush | Truffle, Almond, & Apple Flatbread by The Chronicles of Home | Lady Mary's Crab Canapes by Town and Country Living | Roasted Grapes on Baguette by Tidbits

Zucchini Tart with Goat Cheese by My Sweet Savannah | Mini Pumpkin Pies by Shabby FuFu | Ground Beef Stuffed Peppers by Farmhouse on Boone | Fall Charcuterie by Happy Happy Nester

Roasted Garlic Hummus by Home Made Lovely | Smoky Cheese Ball by Tidy Mom | Easy Skillet Brie by French Country Cottage | Gluten + Dairy Free Herbed Boursin with Cranberry Almond Crackers by Zevy Joy

Baked Cheese, Pear and Prosciutto Cresent Roll by Julie Blanner | Rosemary Cashews by Rooms for Rent

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Source: https://www.farmhouseonboone.com/how-to-make-stuffed-bell-peppers-with-ground-beef

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