Two large red bell peppers are hollowed out and packed with a filling of ground beef, cauliflower rice, onion, garlic and mozzarella, then baked upright in a dish, first covered with foil and then uncovered until the cheese is bubbly and golden. The red peppers are the “hearts,” which makes this a Halloween dish. Prep takes 15 minutes, cooking takes 40, and the total is 55 minutes. The card says it serves 4.
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What Goes in the Filling
The amounts are on the recipe card.
- Large red bell peppers (2): the “hearts.” Their sweetness plays against the savory meat.
- Ground beef (1 pound): the base of the filling. Ground turkey works for a lighter version.
- Cauliflower rice (1 cup): adds texture without the carbohydrates of regular rice.
- Onion (1 small, diced) and garlic (2 cloves, minced): softened in olive oil first, for flavor.
- Seasoning: Italian seasoning (1 teaspoon), paprika (1 teaspoon), salt (1 teaspoon) and black pepper (½ teaspoon). The paprika adds color and a little smokiness.
- Mozzarella (1 cup, shredded): half goes into the filling and half on top of the peppers.
- Olive oil (1 tablespoon) and fresh parsley (¼ cup, chopped): the oil is for the skillet, and the parsley is a garnish.
Filling and Baking
Heat the oven to 375°F. Cut the tops off the peppers and scoop out the seeds and membranes. In a large skillet, soften the onion and garlic in the olive oil for 3 to 4 minutes. Add the beef and cook for 5 to 7 minutes, breaking it up with a spoon, until it is browned.
Stir in the cauliflower rice and seasonings and cook for another 3 to 4 minutes, only until the cauliflower is tender. Overcooked cauliflower rice turns mushy. Take the skillet off the heat and mix in ½ cup of the mozzarella.
Pack the filling into the peppers, pressing it down gently, and stand them upright in a baking dish. Top them with the rest of the cheese. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for 10 minutes more. Let the peppers cool for a few minutes and add the parsley.
Variations
- Meat: cooked sausage, including Italian sausage, or shredded chicken can replace the beef.
- Moisture: mix diced tomatoes or a splash of tomato sauce into the filling to keep it juicy.
- Cheese: cheddar, pepper jack or feta can replace the mozzarella.
- Spices: a pinch of cumin or chili powder gives the filling more kick.
- Rice substitute: shredded zucchini or finely chopped broccoli can take the place of the cauliflower rice.
What to Serve With Them
Zucchini noodles tossed with pesto, cauliflower mash, or a green salad with vinaigrette all go with the peppers. Avocado or nuts can go into the salad. For a drink, sparkling water with a squeeze of lemon is the simple choice.
Make-Ahead and Storage
You can make the filling and stuff the peppers a day ahead, then keep them in the refrigerator until you are ready to bake. Baked peppers can be frozen and reheated in the oven. Leftovers keep in an airtight container in the refrigerator for up to 3 days, and you can reheat them in the oven or microwave.
Nutrition per Serving
The card lists a serving as 1 stuffed pepper. It has about 350 calories, 22 grams of fat (9 grams saturated), 8 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 28 grams of protein and 600 milligrams of sodium.
FAQ
Can I make these ahead of time?
Yes. Prepare the filling and stuff the peppers up to a day in advance, and refrigerate them until you bake.
What can replace the cauliflower rice?
Shredded zucchini or finely chopped broccoli.
How do you store leftovers?
In an airtight container in the refrigerator, for up to 3 days. Reheat in the oven or microwave.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Bloody Bell Pepper Stuffed “Hearts” You’ll Love!
Ingredients
Instructions
Preheat the oven to 375°F.
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Stir in the cauliflower rice, Italian seasoning, paprika, salt, and black pepper. Cook for an additional 3-4 minutes until the cauliflower is tender.
Remove the skillet from heat and mix in ½ cup of the shredded mozzarella cheese.
Stuff each bell pepper with the meat mixture, pressing down gently to pack it in.
Place the stuffed peppers upright in a baking dish. Top each pepper with the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Notes
For added flavor, mix in some diced tomatoes or tomato sauce with the meat mixture.
Substitute ground beef with cooked sausage or shredded chicken for a different taste.
Nutrition
| Serving Size | 1 stuffed pepper |
|---|---|
| Calories | 350 calories |
| Sugar Content | 2g |
| Sodium Content | 600mg |
| Fat Content | 22g |
| Saturated Fat Content | 9g |
| Unsaturated Fat Content | 13g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 8g |
| Fiber Content | 2g |
| Protein Content | 28g |
| Cholesterol Content | 80mg |