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This healthy stuffed pepper recipe is perfect for the holidays.  I love stuffed peppers!  They’re easy to make, packed with protein and fiber, and can be carved with cute designs.

Traditional stuffed pepper recipes aren’t very healthy.  That’s why I remixed this recipe with a fun twist for the holidays.

Instead of racking up calories, carbs, and saturated fat from grains, dairy and beef, my healthy stuffed pepper recipe won’t sabotage your fitness or health.

This healthy stuffed pepper recipe is dairy free, grain free, gluten-free, full of fiber, and tastes great!

I always make stuffed peppers this time of year because I like to carve the peppers with jack o lantern faces.

 

Stuffed Peppers Carved with jack O Lantern faces

 

EVERYONE LOVES THEM and I know your family will, too.  Your kids will love them!  

They’re super cute and easy to make.

You make them exactly like regular stuffed peppers except you carve designs into the peppers before stuffing them.

Once you hollow out the peppers, carve them with a paring knife to look like jack o lanterns.

 

Hollow Bell Pepper Shell Carved with a pumpkin face

 

You can also carve monster faces (for Halloween), smiley faces (just for fun), hearts, stars, Christmas trees, or candy canes for other holidays, too!

I recommend making this stuffed peppers in a big batch, to serve as automatic meal prep.

I love making a few extras so I can refrigerate them and pop them in the microwave for a quick and healthy lunch, dinner, or snack the next day.

My stuffed peppers are a grand slam packed with nutrition, flavor, and fun!
 

 

HEALTHY STUFFED PEPPER RECIPE

 

*As always, organic, non-GMO ingredients are recommended.*

INGREDIENTS

 

  • 1 lb. lean ground beef, organic, grass fed
  • 1 onion, diced finely
  • 1 cup stewed, diced tomatoes, drained
  • 1 cup tomato sauce, organic
  • 3 cloves fresh garlic, minced
  • 1 tsp oregano
  • 1 tsp Italian seasoning
  • 1 tsp black pepper
  • 1 tsp salt
  • 4 bell peppers, cored, seeds removed
  • NOTE:  You can also make these with mini bell peppers.  They’re great for kids or as appetizers.

 

Mini Stuffed Pepper

 

PREPARATION

 

  • Prepare your pepper shells as you preheat your oven to 350° F.
  • In a large bowl, combine ground beef with all ingredients (except pepper shells) and mix well.
  • Fill each pepper to the top with the beef mixture.
  • Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 to 40 minutes or until the beef exposed at the top of the peppers is golden brown.
  • I like to blister my peppers by broiling them for the last 5 minutes. This makes the peppers softer, sweeter, and browns them a bit so they’re more ‘haunted’ looking.
  • I bake my peppers over a bed of half-cooked potatoes.  I lay the peppers on the side.  As they cook the juice runs out of the peppers and flavors the potatoes. They’re amazing.
  • Serve immediately.
  • Makes 4 servings.

 

3 cooked stuffed peppers that look like jack o lanterns

 

I hope you enjoy this pepper recipes it as much as I enjoyed making (and taste testing it) for you.

Leave me a comment to let me know how your stuffed peppers turned out. 🙂

Your Coach and Biggest Cheerleader

xxoo

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Healthy Pumpkin Stuffed Peppers

 

Healthy "Pumpkin" Stuffed Peppers

Prep Time: 10 mins
Cook Time: 35 mins
Course: Main Course
Cuisine: American
Keyword: Red Pepper
Servings: 4
Author: Christina Carlyle

Ingredients

  • 1 lb. lean ground beef , organic, grass fed
  • 1 onion, diced finely1 onion, diced finely
  • 1 cup stewed tomatoes, diced
  • 1 cup tomato sauce, organic
  • 3 cloves fresh garlic, minced
  • 1 tsp oregano
  • 2 tbsp Italian seasoning
  • 1 tsp black pepper
  • 1 tsp salt
  • peppers, cored, seeds removed

Instructions

  • Prepare your pepper shells as you preheat your oven to 350° F.
  • In a large bowl, combine ground beef with all ingredients (except pepper shells) and mix well. Fill each pepper to the top with the beef mixture.
  • Place the stuffed peppers in a baking dish and cover with foil.
  • Bake for 25 up to 45 minutes or until the beef exposed at the top of the peppers is golden brown.
  • Serve immediately.

NOTES

You can also make these with mini bell peppers.  They're great for kids or as appetizers.
I always bake my peppers over a bed of half-cooked potatoes.  I lay the peppers on the side.  As they cook the juice runs out of the peppers and flavors the potatoes. They’re amazing!!

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 11g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 982mg | Potassium: 833mg | Fiber: 3g | Sugar: 6g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 38mg | Iron: 4mg
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If you liked this recipe, you’ll love these healthy fall-friendly recipes, too.

🎃 Pumpkin Spice Latte

🎃 Pumpkin Soup

🎃 Pumpkin Nice Cream

🎃 Pumpkin Spice Smoothie