Beef Stuffed Bell Peppers
This beef stuffed bell pepper recipe is so easy to make. It's low in carbs and makes for an easy meal any day of the week. Say hello to healthier dinners this summer with these yummy beef stuffed bell peppers!
Ingredients
- 6 Large Red Bell Peppers
- 1 Tablespoon Olive Oil
- 1 lb Ground Beef
- 1 Large Zucchini
- 3 Cloves Garlic Minced
- 2 Tablespoons Half and Half
- 2 Tablespoons Taco Seasoning
- 1/4 Teaspoon pepper
- 1/4 Teaspoon Salt
- 1 Tablespoon Paprika
- 1/2 Teaspoon Garlic Powder
- 4 Tablespoons Water
- 10 oz Black Beans
- 2 Cups Shredded Mexican Cheese
Instructions
- Preheat oven to 350℉
- Bring a large pot of water to a boil. Cut the tops of the bell peppers off and remove the seeds. Boil the peppers for 10 minutes until they are soft. Remove from the pot of water and set aside.
- In a pan over medium heat cook the ground beef until fully cooked. Remove from the pan and set aside.
- Add one tablespoon olive oil to the same pan and add the minced garlic. Cook for 2-3 minutes. Cut the zucchini and add it to the pan. Cook until softened about 10 minutes.
- Add the cooked chicken back into the pan and mix together the taco seasoning, paprika, garlic powder, salt, pepper, and half and half until everything is fully mixed together. Fold in the beans.
- Place the peppers in a baking dish and evenly fill each pepper with the beef mixture. Top with shredded cheese.
- Cook until the cheese is bubbly and melted between 7-10 minutes. Let cool for a few minutes before serving.