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Stuffed Peppers
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4.87 from 23 votes

Mom's Stuffed Peppers

Whenever possible, I  like to choose meats that are organic and grass fed.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: DIET, DINNER, meat + chicken
Cuisine: American, gluten free, low carb + keto
Calories: 1880kcal
Author: Dani Spies


  • 6 bell pepper sliced in half lengthwise and seeded
  • 1 yellow onion chopped
  • 4 cloves garlic chopped
  • 1 lb. ground beef
  • 2 tsp. extra virgin olive oil
  • 2 cups of cooked brown rice
  • 1 cup frozen peas
  • 2 cups of crushed tomatoes
  • 6 tbsp. cheddar cheese shredded


  • Fill a large pot with water and bring to a boil. Drop peppers in the boiling water and cook for 5 minutes. Remove the peppers form the water and cool.
  • In a separate large saut pan heat 2 tsp. of extra virgin olive oil and add in onion and garlic and season with salt and pepper. Saute for a 4 minutes or until the onions and garlic begin to look translucent. Push veggies aside, add ground beef to the pan and season with a little more salt and pepper.
  • Slowly combine the meat and the veggies and cook until the beef has browned. Stir in the brown rice and 1 cup of the crushed tomatoes, stir and simmer for ten minutes. Adjust seasonings as needed.
  • Spread cup of the crushed tomatoes on the bottom of a 911 baking dish and then line with the peppers. Scoop cup-ish of filling in each pepper (or enough to fill it up).
  • Top each pepper with a dollop of crushed tomatoes and a sprinkle of the shredded cheese.
  • Bake the peppers at 350 for 30 minutes or until the cheese has melted and the peppers are heated through. Enjoy!



Calories: 1880kcal | Carbohydrates: 58g | Protein: 109g | Fat: 132g | Saturated Fat: 55g | Cholesterol: 415mg | Sodium: 890mg | Potassium: 3027mg | Fiber: 17g | Sugar: 35g | Vitamin A: 23245IU | Vitamin C: 923.7mg | Calcium: 818mg | Iron: 12.9mg