Should pre-bake stuffed peppers before adding the filling?

Yes! I like a softened pepper that is easily sliced through and this usually requires cooking in a casserole dish, for about 20 minutes at 350, with about 1 cup of water to help steam the peppers. The filling stays juicy like this too and won't dry out in the oven.

How to Store Stuffed Peppers?

Store in a sealed container in the fridge for up to 3 days. If you know you'll be storing some of the peppers for leftovers, leave the toppings off (other than the cheese) and pack in separate containers to keep everything fresh.

How to Reheat Stuffed Peppers?

To reheat, place stuffed peppers, without toppings if possible, on a cookie sheet and place into the oven at 350 degrees until warm, about 10-12 minutes. Alternate Method: Microwave one pepper at time on microwave safe plate, in 30 second increments until hot.

Stuffed Bell Peppers without Rice (Low Carb)

Description

These Stuffed Bell Peppers without Rice are a flavor packed dinner with ground beef, cheese and all the classic taco toppings. If you're looking for a low carb dinner that actually tastes good, you're in the right place.

Ingredients

Scale

4 bell peppers (any colors)
16 ounce ground beef (85/15)
1 tablespoon taco seasoning
1/2 teaspoon salt
10 ounce can of mild enchilada sauce
4 ounce block of cheddar cheese, shredded
2 cups iceberg lettuce, chopped fine
1 small red onion, diced fine
1 roma tomato, seeds and stems removed and diced fine
3/4 cup sour cream
1/2 cup tortilla strips
1/3 cup cilantro, minced
Optional: Jalapeno slices and lime wedges for serving

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Instructions

Preheat the oven to 350 degrees. Slice the bell pepper in half, lengthwise running the knife from stem to the base. Discard seeds and stem. Place into a casserole dish with the inside of the pepper facing up, so it looks like a bowl. Pour 1 cup of water into the bottom of the casserole dish. Bake for 20 minutes to soften the peppers.
While the peppers are baking, heat a large skillet on the stovetop over medium heat. Add ground beef into the skillet and begin to break up with a wooden spoon.
Cook the ground beef for about 3 minutes, then add in 1/2 cup onion, taco seasoning and salt. Stir and cook until no longer pink.
Reduce heat to low. Pour in enchilada sauce and allow to simmer for 5 minutes. Transfer the ground beef to bowl, with a slotted spoon, leaving the grease and some of the enchilada sauce in the skillet.
Carefully remove the hot water from the casserole dish. I suggest removing the peppers, dumping out the water, then adding them back in. Fill the peppers 3/4 of the way full with ground beef.
Top the ground beef with a small handful of cheese. Cover with foil and bake for 12 minutes. Uncover and bake for another 8 minutes.
Allow to cool on countertop for 5 minutes before serving.
Top each pepper with lettuce, remaining raw onion, tomato, sour cream, tortilla strips, jalapeño and lime wedges. Serve and enjoy!

Equipment

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Notes

Don't skip pre-baking the bell peppers or they will be too crunchy when serving.
Transfer the ground beef mixture into a bowl with a slotted spoon to leave the excess grease and enchilada sauce behind in the pan.

Prep Time: 10 minutes
Cooling Time: 5 Minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked
Cuisine: Mexican