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Have you ever craved a meal that’s both comforting and packed with wholesome ingredients? These easy roasted stuffed bell peppers bring together bold flavors, hearty textures, and a satisfying balance of protein and vegetables. Whether you’re looking for a healthy weeknight dinner, a keto-friendly meal, or a vegetarian twist on a classic favorite, this recipe has something for everyone.
Stuffed bell peppers have been a staple in many kitchens, from old-fashioned stuffed bell peppers recipes to modern low-carb variations. This version uses a flavorful mix of fire-roasted tomatoes, savory spices, and your choice of protein to create a dish that’s just as delicious fresh out of the oven as it is reheated the next day.
Perfect for family dinners, meal prep, or even a festive Easter gathering, these stuffed peppers are as versatile as they are delicious. Want to make them even easier? You can prepare them in advance, freeze extras for later, or adapt the ingredients to suit your taste. Let’s dive in and make these irresistible roasted stuffed bell peppers together!
What You’ll Need
Before you start, gather all the ingredients and tools to make the cooking process smooth and stress-free. Whether you’re making classic stuffed bell peppers with ground beef, a healthy turkey version, or a plant-based alternative, these ingredients provide a flavorful and satisfying filling.
Main Ingredients
- Bell Peppers (4 large) – Choose red, yellow, or orange for a sweeter flavor or green for a slightly bolder taste.
- Protein:
- Ground beef – A rich, hearty option for classic stuffed peppers.
- Ground turkey – A leaner alternative with a lighter taste.
- Plant-based option: Cooked lentils, quinoa, or a mix of black beans for a vegetarian-friendly version.
- Cooked Quinoa (1 cup) – Adds texture and nutrients while keeping the filling hearty.
- Fire-Roasted Tomatoes (1 cup, diced) – Brings a smoky depth of flavor.
- Onion (1 small, finely chopped) – Enhances the overall taste with a subtle sweetness.
- Garlic (2 cloves, minced) – Adds an aromatic boost.
- Corn Kernels (1 cup, fresh or frozen) – Adds a touch of natural sweetness and texture.
- Black Beans (1 cup, drained and rinsed) – Optional, but a great way to add extra fiber and protein.
Seasonings & Flavor Boosters
- Cumin (1 teaspoon) – Provides a warm, earthy depth.
- Chili Powder (1 teaspoon) – Adds subtle heat and smokiness.
- Paprika (½ teaspoon) – For a mild, slightly sweet spice.
- Salt & Pepper (to taste) – Balances the flavors perfectly.
Cheese Options (Optional, for topping)
- Shredded Cheddar – Melts beautifully and adds richness.
- Monterey Jack – A mild, creamy option.
- Dairy-Free Alternative – Nutritional yeast or a vegan cheese substitute for a plant-based version.
Garnishes & Optional Add-Ons
- Fresh Cilantro or Parsley – For a bright, herby finish.
- Lime Wedges – A squeeze of fresh lime enhances the flavors.
- Avocado Slices – A creamy, nutrient-rich topping.
Kitchen Tools You’ll Need
- Baking Dish – To hold the stuffed peppers securely while baking.
- Large Skillet – For cooking the filling.
- Cutting Board & Sharp Knife – To prep the vegetables.
- Mixing Spoon – For stirring the filling ingredients.
- Foil – To cover the dish while baking to retain moisture.
Having everything ready before you start makes the cooking process quicker and more enjoyable. Now that you’re set, let’s move on to the step-by-step instructions!
Detailed Cooking Instructions
Making easy roasted stuffed bell peppers is a simple process that results in a flavorful, satisfying meal. Follow these step-by-step instructions to achieve perfectly cooked, tender bell peppers with a rich, well-seasoned filling.
1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures the peppers cook evenly and develop a slight roasted flavor while keeping their shape.
2: Prepare the Bell Peppers
- Slice the tops off the bell peppers and carefully remove the seeds and membranes inside.
- Lightly brush the outside of each pepper with olive oil to enhance roasting and prevent drying out.
- Arrange them upright in a baking dish, ensuring they fit snugly to avoid tipping over during baking.
3: Cook the Protein & Aromatics
- Heat a large skillet over medium heat. Add ground beef, turkey, or plant-based protein and cook until browned.
- Add chopped onions and garlic, stirring occasionally, until the onions turn soft and translucent.
4: Build the Filling
- Stir in the fire-roasted tomatoes, black beans, corn, and cooked quinoa.
- Sprinkle in the cumin, chili powder, paprika, salt, and pepper, mixing well to distribute the flavors evenly.
- Let the mixture simmer for 5 minutes, allowing the spices to blend and deepen the flavor.
5: Stuff the Peppers
- Spoon the filling mixture into each prepared bell pepper, pressing it down gently to pack in as much as possible.
- Top with shredded cheese (or a dairy-free alternative for a plant-based version).
6: Bake Until Tender
- Cover the baking dish with foil to trap moisture and prevent the peppers from drying out.
- Bake for 25-30 minutes, or until the peppers are tender but still hold their shape.
7: Broil for a Crispy Cheese Topping (Optional)
- Remove the foil and switch the oven to broil.
- Broil the stuffed peppers for 5 minutes, or until the cheese is golden and bubbly.
8: Garnish & Serve
- Remove from the oven and let the stuffed peppers rest for 5 minutes before serving.
- Garnish with fresh cilantro or parsley and add a squeeze of lime juice for a fresh, tangy finish.
- Serve hot and enjoy with a side of avocado slices, salsa, or a crisp green salad.
These roasted stuffed bell peppers are a delicious balance of flavors and textures, making them perfect for a healthy dinner, meal prep, or even a holiday spread like Easter. Enjoy experimenting with different fillings to create your perfect version!
Tips & Tricks
These easy roasted stuffed bell peppers are simple to make, but a few expert tips can help you achieve the best flavor and texture. Whether you’re making them for a quick weeknight dinner or prepping them ahead of time, these tricks will ensure success.
1. Choose the Right Bell Peppers
- Red, yellow, and orange bell peppers are sweeter and roast beautifully.
- Green bell peppers have a slightly bitter taste, making them a great contrast to savory fillings.
- Look for peppers with flat bottoms so they stand upright in the baking dish.
2. Prevent Soggy Peppers
- Pre-bake the empty bell peppers for 10 minutes before stuffing them to help them hold their shape.
- Avoid overloading with moisture-heavy ingredients (like too many tomatoes or too much sauce).
3. Make it a Meal Prep Favorite
- Make the filling ahead of time and store it in the fridge for up to 3 days for quick assembly.
- Stuffed peppers can be frozen before or after baking—just wrap them tightly and store them for up to 3 months.
4. Customize the Filling
- For a low-carb/keto version: Replace quinoa with cauliflower rice or extra protein.
- For a vegetarian option: Use lentils, black beans, or chickpeas for a hearty meatless version.
- For extra spice: Add diced jalapeños or a dash of hot sauce to the filling.
5. Experiment with Different Cheeses
- For extra creaminess: Try mozzarella or Monterey Jack.
- For bold flavor: Use pepper jack or smoked gouda.
- For a dairy-free version: Swap cheese for nutritional yeast or vegan cheese.
6. How to Reheat Without Drying Out
- Oven: Cover with foil and bake at 350°F (175°C) for 10-15 minutes.
- Microwave: Heat in 30-second intervals, covering with a damp paper towel to retain moisture.
With these simple tips, your stuffed bell peppers will turn out perfectly flavorful, nutritious, and satisfying every time!
Why It’s Healthy
These roasted stuffed bell peppers are more than just delicious—they’re packed with nutrients, protein, and fiber, making them a healthy choice for weight loss, keto, Whole30, and other clean-eating lifestyles. Here’s why this dish is a great addition to your meal plan:
1. High in Vitamins & Antioxidants
- Bell peppers are loaded with vitamin C, which supports immune health and skin vitality.
- Fire-roasted tomatoes provide lycopene, a powerful antioxidant that promotes heart health.
- Garlic and onions offer anti-inflammatory benefits and may help boost the immune system.
2. Balanced Macronutrients
This recipe includes the perfect balance of protein, healthy fats, and fiber, helping you stay full and energized:
- Lean protein (from turkey, chicken, or a plant-based option like lentils) supports muscle health.
- Healthy fats (from cheese or avocado toppings) aid in vitamin absorption and promote satiety.
- Complex carbohydrates (from quinoa or black beans) provide sustained energy without spiking blood sugar.
3. Supports Weight Loss & Low-Carb Diets
- For keto and paleo eaters, you can easily swap quinoa for cauliflower rice to keep the carb count low.
- Whole30 and gluten-free friendly when made without cheese and grains.
- High in fiber to promote digestion and keep cravings in check.
4. Naturally Low-Calorie & Nutrient-Dense
Unlike traditional stuffed peppers made with white rice and heavy sauces, this version is:
✔ Lower in calories while still being satisfying
✔ Rich in fiber for better digestion
✔ Free of refined carbs, making it a great choice for a clean, whole-food meal
5. A Great Meal for Meal Prep & Long-Term Health
- Easy to make ahead for a quick, balanced meal during busy weeks.
- Supports a healthy metabolism by providing the right mix of nutrients.
- Versatile and customizable, making it easy to fit into any eating plan.
Whether you’re looking for a weight-loss-friendly dinner, a nutritious family meal, or a meal prep option, these stuffed bell peppers check all the boxes. Healthy eating doesn’t have to be boring—this dish proves that wholesome food can also be flavorful and satisfying!
You Might Also Like
Looking for more healthy, flavorful meals to add to your recipe collection? Here are some delicious options that complement these roasted stuffed bell peppers perfectly:
- Creamy Mushroom and Spinach Stuffed Chicken – A protein-packed dish with a rich, creamy filling that pairs well with roasted vegetables.
- Lemon Butter Garlic Shrimp Pasta – A Quick Easter Meal – A light, zesty seafood dish that’s perfect for a special occasion or a quick dinner.
- Thai Coconut Curry Mussels – Easy, Creamy Seafood Recipe – A bold, aromatic seafood dish with a creamy coconut broth, great for a cozy meal.
- Easy Mediterranean Quinoa Power Bowl for a Healthy Meal – A veggie-rich, protein-packed bowl full of Mediterranean flavors for a wholesome, nourishing meal.
Each of these recipes is simple to prepare, packed with nutrients, and bursting with flavor—perfect additions to your healthy eating routine!
Frequently Asked Questions
If baking at 350°F (175°C), you’ll need to cook the stuffed peppers for 35-40 minutes, covering them with foil for the first 25 minutes to retain moisture. If you prefer a slightly firmer texture, reduce the time by 5 minutes.
Yes! To make a low-carb or keto-friendly version, replace rice with cauliflower rice, extra ground meat, or chopped mushrooms. This keeps the dish filling without adding excess carbs.
Absolutely! Here are two easy ways to prep ahead:
Make the filling in advance and store it in the refrigerator for up to 3 days. When ready to cook, stuff the peppers and bake.
Assemble the stuffed peppers completely, cover tightly, and refrigerate for up to 24 hours before baking.
Yes! Stuffed peppers freeze well either before or after baking:
Unbaked: Assemble the peppers, wrap them tightly, and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for about 45-50 minutes.
Baked: Let them cool completely, then freeze in an airtight container. Reheat in the oven at 350°F (175°C) until heated through.
Air Fryer: Preheat to 375°F (190°C) and cook for 12-15 minutes until the peppers are tender and the cheese is golden.
Slow Cooker: Place stuffed peppers in the slow cooker with ½ cup of broth, cover, and cook on low for 4-5 hours or high for 2-3 hours.
Stuffed bell peppers are a complete meal, but you can pair them with:
A simple green salad for freshness
Steamed or roasted vegetables for extra nutrients
A side of avocado or guacamole for healthy fats
To prevent soggy peppers:
Don’t overbake them—remove them from the oven as soon as they are fork-tender.
Pre-bake the empty peppers for 10 minutes before stuffing to help them hold their shape.
Yes! Try:
Cheddar for a classic, sharp flavor
Mozzarella for a melty, creamy texture
Pepper Jack for a spicy kick
Dairy-free cheese or nutritional yeast for a plant-based option
Got more questions? Drop them in the comments, and I’ll be happy to help!
Easy & Delicious Roasted Stuffed Bell Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Mains
- Method: Oven-Baked
- Cuisine: American
- Diet: Vegetarian
Description
These roasted stuffed bell peppers are a perfect blend of flavor, nutrition, and simplicity. Made with wholesome ingredients like lean protein, fiber-rich quinoa, and fire-roasted tomatoes, they are ideal for a healthy weeknight dinner. Whether you prefer a meat-based, vegetarian, or keto-friendly version, this recipe is easily customizable.
Ingredients
Main Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 cup cooked quinoa (or cauliflower rice for keto)
- 1 lb ground turkey, beef, or plant-based alternative
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fire-roasted tomatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans (optional, for extra fiber and protein)
Seasonings & Flavor Boosters
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
Cheese Options (for topping, optional)
- 1 cup shredded cheddar, Monterey Jack, or dairy-free alternative
Garnishes
- Fresh cilantro or parsley
- Lime wedges for serving
Instructions
Instructions
Step 1: Preheat the Oven
- Preheat to 375°F (190°C) for even cooking.
Step 2: Prepare the Bell Peppers
- Slice off the tops, remove seeds, and brush the outside with olive oil.
- Place them in a baking dish, ensuring they stand upright.
Step 3: Cook the Filling
- Heat a large skillet over medium heat.
- Brown the ground turkey, beef, or plant-based protein.
- Add onions and garlic, cooking until soft and fragrant.
- Stir in fire-roasted tomatoes, corn, black beans, and quinoa.
- Season with cumin, chili powder, paprika, salt, and pepper.
- Let simmer for 5 minutes to blend the flavors.
Step 4: Stuff the Peppers & Bake
- Spoon the filling into each pepper, pressing down gently.
- Top with shredded cheese, if using.
- Cover with foil and bake for 25-30 minutes, until the peppers are tender.
Step 5: Broil for a Crispy Top (Optional)
- Remove the foil and broil for 5 minutes until the cheese is golden.
Step 6: Garnish & Serve
- Let rest for 5 minutes before serving.
- Garnish with fresh cilantro and a squeeze of lime juice.
Notes
- Make ahead: Prepare the filling in advance and store in the fridge for up to 3 days.
- Freezer-friendly: Freeze stuffed peppers before or after baking for up to 3 months.
- Low-carb/keto: Swap quinoa for cauliflower rice and omit black beans.
- Vegan option: Use lentils or chickpeas instead of meat and a dairy-free cheese alternative.
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 50 mg
Keywords: roasted stuffed bell peppers, stuffed bell peppers recipe, healthy stuffed peppers, easy roasted stuffed peppers, keto stuffed bell peppers
Nutritional Breakdown for Keto & Vegan Variations
Keto Version (Made with Cauliflower Rice & No Beans)
For a low-carb, keto-friendly stuffed bell pepper, we swap quinoa for cauliflower rice and omit black beans to keep the net carbs low. The result? A high-protein, fiber-rich meal without the extra carbohydrates.
- Serving Size: 1 stuffed bell pepper
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 55 mg
Vegan Version (Made with Lentils & No Cheese)
For a fully plant-based stuffed pepper, we replace meat with lentils and use a dairy-free cheese alternative or skip the cheese entirely. This version is fiber-packed, protein-rich, and naturally low in fat while still delivering a satisfying meal.
- Serving Size: 1 stuffed bell pepper
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg
Both versions retain bold flavors and satisfying textures while adapting to different dietary needs. Whether you’re going keto for fewer carbs or vegan for a plant-based meal, these roasted stuffed bell peppers remain a nutrient-dense, delicious choice for any dinner table.
Save This Recipe for Later
Don’t forget to save this Easy & Delicious Roasted Stuffed Bell Peppers recipe for your next meal! Whether you’re planning a healthy weeknight dinner or prepping ahead for a special occasion, having it bookmarked makes cooking stress-free.
📌 Easy Roasted Stuffed Bell Peppers – A Perfect Low-Carb Easter Dinner!
📌 Easy Roasted Stuffed Bell Peppers – A Perfect Low-Carb Easter Dinner!
