Healthy Stuffed Bell Pepper Recipe


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The Best Stuffed Pepper Recipe! First of all, please know that this quinoa recipe is B.O.M.B! When I say this recipe is the best stuffed pepper recipe EVER, I am not kidding because it is.

Annnnd, I will like for you to try it yourself so that you can second my opinion.. When I first tried this healthy quinoa stuffed peppers, my goal was to stuff my peppers with some of the ingredients that I. 2 days ago · How long to cook Stuffed Peppers with Rice. In general, the stuffed bell peppers will require anywhere from about 35 – 45 minutes in a 350 degree F oven.Since all of the ingredients are pre-cooked (like the meat and rice), the total cooking time is really a matter of personal preference. Mexican Stuffed Peppers.

This Mexican Stuffed Bell Peppers recipe is yet another recipe that proves cooking can be easy and yummy. The green chiles are my absolute fave and they add just the right amount of kick to this Cheesy Enchilada Stuffed Peppers recipe. I literally cannot wait for. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.

Place stuffed green bell pepper halves in the baking dish over. Whole30 Stuffed Peppers are loaded with healthy ingredients like ground turkey, crushed tomatoes, cauliflower rice, mushrooms, delicious spices, and more! Top your peppers off with my Whole30 Avocado Cream Sauce or fresh avocado for an added touch.

Super easy Stuffed Peppers recipe full of onions, garlic, spinach, seasoning, ricotta and parmesan cheese, and a grain of your choice!Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and.This is a very healthy, vegetarian main course with lots of protein from the chickpeas and quinoa. Hi Chic Fam, In this video, we will be making Healthy & Chic’s Stuffed Bell Peppers recipe!

You can have these delicious bell peppers with a side of your cho. Healthy Stuffed Bell Peppers One Dish Kitchen green bell peppers, diced tomatoes, salt, olive oil, garlic, spinach and 6 more Chicken Stuffed Bell Peppers Crisco. Heat oil in a skillet and cook onion until translucent.

Add turkey and seasonings. Once meat is browned, add black beans, salsa and brown rice. Spoon.

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Add the garlic, bell peppers, and celery and stir-fry for another 2 minutes, until the peppers and celery are beginning to soften.

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Add bell peppers and 1 tablespoon salt.

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Stuffed Bell Peppers – Four large peppers, l½ tablespoons margarine, 1½ tablespoons whole wheat flour, 1 cup milk, ½ cup chopped nut meats, 1 cup bread crumbs, ½ cup diced celery, 4 teaspoons grated onion.

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Sprinkle the insides of the peppers with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

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Add another tablespoon of the olive oil and bell peppers to skillet.

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Place the stuffed peppers on an oven safe pan or cookie sheet.

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Meanwhile, add the bell peppers, 1 teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ cup (120g) water to a large pan over medium heat.

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Add the bell peppers; cover and steam for 3 to 4 minutes more or until vegetables are crisp-tender.

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Add the chopped onions, bell peppers, and fennel, along with ½ teaspoon of salt and a couple cracks of pepper.

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Add the remaining 1 tablespoon oil to the skillet along with the onions, celery, and bell peppers.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Feel free to add whatever in your bell pepper this was the foundation of a stuffed bell pepper not a particular stuffed bell pepper.
    Like this video and I’ll post more content ♥️

  • I made this and I’m 12 and it’s bomb perioddd I love this it’s so delicious definitely recommend it omg so good I’m eating it right now!!!

  • I just make them they are delicious but next time I’m going to do it with the hot sausages thank you for the video congratulation on your baby welcome to Motherhood

  • I followed your recipe but only had fresh shreaded parmesan cheese on hand. I used the red yellow green and orange peppers……They were delicious.
    Thank you for another amazing recipe that easy to make….looking foward to leftovers.

  • yes hunty!!! you did that!!!! Girl to the Friendi swear im trying thiscoming soon and will be sure to tag youPlease Follow me to on IG “iamgoldenapril23” im starting my cooking videos soonhave a few on my page-

  • Hello:)
    In Turkey we always make stuffed peppers. It’s a well known and loved meal in our country. In summer and spring we usually make them without meat but with lots of olive oil, serve and eat them cold. In colder seasons make them just like you do with ground beef and eat hot of course:D
    I suggest you to put some fresh or dried mint if you’re not allergic to them and allspice, It makes huge difference on taste <3
    And you can add dill, currants and pine nuts colder version of this recipe if you wish.
    I’m sure there are lots of different herbs/spices people add in stuffed pepper fillings in here. It depends on the regions of Turkey.
    Enjoy your meal:)
    Lots of love from Istanbul, Turkey <3

  • make it simple delicious, no baking, just fresh pepper goes better I think. because it will keep all vitamins minerals we needed.
    my later jobs must related how to become more and more blissed…:)

  • Thank you for showing this recipe you helped me a lot thanks now I know how to cook them I will me making some tonight ������������

  • Yum those look really wonderful. Love the brown rice and peas in this. Giving this a go Dani thank you. If I was to make them ahead and place them in the fridge a day beforehand, would they go soggy?

  • If you don’t have fire roasted tomatoes like me, just use reg diced tomatoes and add tomato paste + smoked paprika! It turned out soooo tasty my husband and I were eating the beef + sauce in spoonfuls right out the pan before filling the peppers!

  • Such an amazing recipe! Made it last night for dinner. I can always count on your channel for easy-to-follow, delicious healthy recipes for all occasions. I’m a big fan. Thank you for your endless creativity and hard work!!!

  • I love it when people transform childhood recipes in healthy ways; stuffed peppers are sort of ubiquitous all over Europe; in my case it was ‘Hungarian’ stuffed peppers which frankly were the same as our Italian neighbours. (My Dad was Serbian). I went vegan and can do a vegan versionloved the peas and convenience! and also stuff halves instead of whole peppers; prep same, etc. My non-vegan stuffing is tx to a Macedonian butcher (I’m mostly vegan, my sis mostly keto, go figure) where my sis gets hand-prepared seriously flavourful, spicy Macedonian sausage from grass-fed beef. I take the casing off and honestly, the meat seasoning is done. I like the hint of fennel seeds and the heat and the herbs … brown rice, we’re good; vegis I incorporate finely mirepoix=ed, not a word; carrot, lots of garlic, onion, fennel bulb and some smashed walnuts for crunch. I make my own sauce, which is homemade marinara, some emphasis on rosemary oregano ( basil held back until the end), plus an additional 2 slow roasted red bell peppers, not charred, put in a bag, and skin peeled over a colander (I keep any juice retained by roasted peppers). Blend up; incorporate the right amount in the filling and the rest on top. Using this method, everything is already cooked, so the oven is just to re-heat. Hope this makes sense; vr easy to freeze, I eat this version once in a blue moon but I could market this stuff; when I have people over and serve as relaxed main dish plus salad everyone wants a freezer doggie bag heats up well and quickly in microwave. I love your version; food is memory and love, great dish!

  • They came out so good! I like this way because one can get rid of the fat that ground beef renders and you don’t end up with a greasy dish.

  • I completely forgot to buy diced tomatoes, but fortunately I had a pint of toybox cherry tomatoes on hand so I dice those up. I did add some tomato paste that was left over from a different recipe in as well to make sure it had a strong tomato flavor.

    I’m not a big rice either but I did have a box of rice pilaf at home. I added my rice pilaf to the stuffing along with ground pork and beef. I also added a nut cheese just to make it stick together more, and I did not buy Monterey jack cheese so I used some fresh grated Parmesan.

  • Woo Happy 2019 babe!! Omg these look delicious! I love this recipe video. Stuffed peppers are one of my dad’s favourite meals! These look incredible and so beautiful Francesca! ❤️����

  • I absolutely love how you cook clean versions of comfort foods. I tried the zucchini pasta and it was delicious! I’ll try this recipe for my meals for the week. thanks a bunch������

  • thanks Dani. they look really great…very different from the stuffed peppers I usually make…mine is put into the pot of sauce I make…no rice in it though or peas. gotta try yours….thanks again. By the way, love the background music

  • Loved these. Thank you for such an easy recipe. I added some frozen veggies into the stuffing mix and I added about a cup of chicken stock into the pan. We all loved the colors and the flavors. Served them along breaded cauliflower and a simple salad.

  • Cook some dill in the filling and it will take the flavour to another level, my mom is greek and we grew up making it like that. It really adds a greek flare LOL, but these look so good and healthy def wanna try

  • Looks fantastic! what is with the music though. I thought i was watching Curb your Enthusiasm and was waiting for Larry david to show up as the guest taster!

  • hi guys! I am so happy to be back with new videos! did you all have a nice holiday and new year? if you like these healthy recipes make sure to thumbs up the video so I know to keep making them! thank you guys for watching xoxo.

  • I made your recipe 2 day ago. I made the following changes: no cheese on top and no spinach….and it was very good ��. New recipe added to the family menu ����. Thanks!

  • Dani,
    These look fantastic. Could they be frozen? Since there’s only 2 of us, I like to make extra and freeze extra for a later meal.

  • Waiting for the summer our bell peppers are $4.00 each, they don’t look as nice as they do when they’re in season either, love your recipes.

  • OMGoodness! I made these for dinner tonight and they smell amazing, they are beautiful on the platter also. My son grabbed his and devoured it I’m waiting for hubby to get home to eat mine, but I did sneak a bite and mercy they are good! I used ground pork, as we have a pretty good stock of it, I also used a wild rice blend. I didn’t use any green peppers, as I agree the ripe ones are amazing. Thanks for sharing

  • I wish I liked bell peppers (of any color). I like the stuffing but have to force myself to eat the vessel because I don’t want it to go to waste.

  • Great dish.. Dani … but no need to boil the pepper you could just let them cook in oven I do that always or you could cook on top of stove with cover on.. and its quicker.. Thanks I always enjoy your recipes.

  • THANK UUUY omg im dying i wanna make it soooo badddddd but its 2 40 in the mornin imma have the best feast for lunch ever tomorrow ❤️❤️❤️❤️❤️❤️

  • I make mine the same just without peas, but I add a small pinch of brown sugar to help with the acidity of the canned tomatoes. an I add lots more mozzarella cheese… hope that helps some of you all.

  • I made this tonight. Here are the changes I made: I added more seasoning. The recommended seasoning in the recipe was too bland. This extra seasoning was added to the meat mixture as well as to the oiled pepper.Also, I layered the cheese throughout the pepper. Having the cheese just on top would not satisfy this cheese lover.

  • I made these the other day and they are sooo good! I could have eaten the filling as is. I add 1 tablespoon of molasses because I use cheap, overly acidic canned tomatoes. I will definitely have this on rotation! Might even try a meat free version with lentils or black beans.

  • Best stuffed-pepper recipe I’ve ever tried. Cutting peppers lengthwise and precooking are terrific ideas. I substituted Taco seasoning for Italian seasoning, added chopped Jalapeno (seeds and membranes removed) to onion-garlic saute, and substituted chopped cilantro for parsley. Thank you, Lisa!

  • Hi Dani, I love this recipe and video. Thanks for sharing your mum’s recipe. I too have my own clean eating stuffed pepper recipe here on YouTube but it’s slightly different. Keep up the good work:)

  • Shoot!..I’m gonna add/sneak mushrooms, eggplant, and maybe even sauteed kale! You know…authentic “Dirty Rice” is made with chicken livers I believe…just a thought of another add-in for the brave. ����

  • Do you prefer a classic stuffed pepper or do you alter it with different ingredients? There really are so many options. And I’m thinking I should share some of the breakfast options you can make with stuffed peppers as well. 😉 xo Lisa

  • Nice and easy!!! I tried mine with brown lentils instead of rice and came out very flavourful. Also with nice vine tomatoes chopped roughly came out lovely.

  • My mom made the recipe yesterday and I today. �� I used ground chicken and zucchini instead of spinach. They were perfect! Never thought of cutting them open this way and using a bit of cheese.

  • This is so weird..I was planning on making stuffed peppers tonight but wasn’t sure what to stuff them with. Definitely going to try this!

  • Thank you so much for sharing this. ❤❤ I love stuffed peppers but rarely make them because they take so long. I’m definitely going to make them this way from now on.

  • I made these with ground chicken and rice and quinoa and a can of cherry tomatoes. They were so good. My 8 year old also gobbled them down. Thanks for the great and easy recipe! Great prebaking tip too!

  • I found your channel a few days ago and i love all your recipes. They are easy and look sooooo yummy. Maybe you can also do things that you can easily make for school or uni.^^

  • Hi! Today I tried a healthy smoothie with strawberries, bananas, spinach, almond milk and mango! You should try it, it’s SO GOOD!��

  • I’ve wanted to make stuffed bell peppers fo so long and these were sooo good! I’m definitely going to make them again. I just added some tabasco, and a shredded carrot because I forgot to buy spinach. Thank you for this recipe!

  • well done! but I have share mine! (just give me the time to translate it properly) btw can you find round zucchini in your market?

  • I found out there is a male and female pepper. To tell the difference turn them over the female has four segments the male has three segments. The female is “sweeter” as with all life LOL, I can only eat the red ones. Green upsets my stomach.

  • I used ragu spaghetti sauce with hamburger meat and yes lawwwd! Brown rice and cheddar cheese ��! But this is for my family, I will use vegan sausages

  • I really love stuffed peppers, and these look so delicious! Though, I usually substitute ground beef with a wild mushroom mix (and add kombu dashi powder for an extra kick of umami). I’m going to have to bake some of these this weekend.

  • I’m trying this next week. I’m adding the spinach too!
    My friend would add carrot into a lot of meals just to get more veggies in too and it never tasted odd. He would use a cheese grater and shred them (julienned as its called).

  • My husband loved them so much for his lunch I didn’t even get to try them! Do you have more dinner/lunch recipes that you can freeze?

  • Xnay to the frozen peas, canned tomato sauce & cheddar cheese for moi, but otherwise this is basically how I make my stuffed peppers. Yum!

  • I’ve also froze these. Frozen solid on a cookie sheet then wrapped individually and just put them unwrapped and uncovered into the oven and cook when ready to eat.

  • You are my favorite YouTuber and your videos are always so helpful!! Thank you for sharing this recipe. I am gonna make this tomorrow!!! ��

  • Hi!Can someone Tell me please what kind of meat she used because I am not a native English speaker and I can’t understand what she said.Thank you��

  • When I saw the notification for this recipe pop up I knew I had to make these this week! Perfect for warm weather as I’m sure they can be eaten cold as well!

  • I feel you could take this to a whole new level but appreciate you breaking it down for us simple folks looking to start. I don’t understand boiling the pepper though, unless you are trying to reduce the heat of a pepper or infuse a dish or oil with its flavor why cook out the freshness?

  • I really like your cooking. I am a retired military living in Thailand. I have to use my toaster oven to kook this dish. I think I will not make my stuffed peppers not as hot as yours.

  • I haven’t made stuffed peppers for years. I decided to try this recipe yesterday and it was so delicious. It was light and my husband love it. I used ground chicken and lots of spinach. I will make ahead of time and freeze them for next RV trip. Thank you so much for clean and great recipes.

  • can i freeze them??
    i read in one of the comments that u can but i dont have a vacuum for that ��
    can i just freze them in a regular container??
    oohh i love this recipe btw ������������

  • Well you’ve done it again! Made this for my partner and our nieces. And they LOVED it!!
    Keep up the amazing work you do. Please upload more recipes! Much love from Sydney, Australia!! ��

  • I make a very similar recipe but last time I made it, I swapped out the rice for some cooked quinoa. Once they were baked, I vacu-sealed them portioned-out for some easy work lunches or solo dinners. Froze them and now I have these readily on hand. Love that I can have a decent meal within a few microwave minutes.:)

  • Neat hack that I just learned. If you freeze your fresh spinach it has a chip texture when you go to use it. This saves time not having to chop it every time.

  • I usually stuff eggplant and zucchini, but I use their own “meat” mixed with beef and other vegetables. It’s very common here in Spain

  • Soooo… I have only ate stuffed peppers with ground beef�� GIRRRL… I just finished making 6 of them your way n it is FYE������ I love your creativity.. can’t wait to see what’s next..������������

  • Being single makes cooking complicated seeing that there is no incentive to cook. I have been following you for while and enjoy your videos. So finally I decided to try this recipe. In France we can buy packs of three, green,yellow and red. So I followed the recipe adding some pesto that I had left over. This gave me four peppers to freeze and two portions of stuffing to freeze for later meals. Thank you for getting me back in the kitchen.

  • I made these and when I told my husband what we were having he made that “I won’t like it ” face. As he doesn’t like cheese I left it off his. I added a splash of hot sauce to mine as well as some cheese. He really liked them and wants them again. Thanks for the great recipe. ❤����

  • I came downstairs to make eggs for breakfast how did I end up pulling out bell peppers & my fav Italian sausage?❤❤❤ Thanks for sharing!!

  • Hey Dani. Im an 16 year old home cook, and I find your recipies very delicious. I hope you can make something with a swedish twist or just some swedish recipe.

  • I personally don’t like big chunks of bell pepper but will eat it in small bits. I do stuffed zucchini instead!! I can also do diced/chopped bell pepper to the mix. And glad to see you using the Lundberg rice products! My father works for the company. Very healthy and they offer many organic products. 100% recommend for someone searching for a healthier lifestyle.

  • Dani, my husband and I aren’t eating rice right now. How do you think cauliflower would do as a substitute? How done should I get the cauliflower before adding it to the mixture? Thanks! I love your recipes.

  • Seeing that I had some leftover beef and rice stuffing in the freezer I tried the following. I chopped some courgette,peppers and aubergine; coated them in olive oil and roasted them in a small dish for 20 minutes. I mixed the stuffing with a small pot of yogurt and spread it over the roasted veg. I sliced a tomato on top and sprinkled it all with grated Parmesan. Baked for a further 20 minutes, sprinkled with parsley and sat down on my balcony to a pleasant dinner.

  • Thank you for such wonderful recipe, I just tries it today since bell pepper is in season, it taste absolutely amazing:)

    thanks again (from Aurora,ON)

  • Dani, this looks fantastic.  Maybe next year, you can make your own sauce with your own tomatoes.  I’ll be sure to give this a try soon.  Thanks.