Beef & Salsa Stuffed Peppers
Time
50 Min
Servings
8
Published July 6, 2023 by Dr. Stephanie Gray, DC
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Today, I am making stuffed peppers with ground beef, onion, fresh herbs, salsa and cheese. Simple, yet delicious.
I know it’s a weird time of year to make stuffed peppers. But I will make stuffed peppers any time of year if I have tons of peppers in the fridge to use up. This recipe goes a long way and we usually have leftovers for a couple days.
If you’ve never made stuffed peppers, they are easy to make, but there are a few steps to follow. First, cut the peppers in half and take out the seeds. Cook them for 7-10 minutes in a pot of boiling water. You don’t have to follow this step but I find that it tenderizes the peppers nicely requiring less cooking time in the oven. Then brown the beef with diced onion, adding the fresh herbs at the end. Carefully move the peppers to a large baking dish and spoon the beef/onion/herbs mix into each pepper. Top with salsa and a bit of cheese. Pop the baking dish in the oven for 20 minutes to melt the cheese.
I use fresh herbs to make this dish in the warmer months when I have herbs available in my garden. I use dried herbs in the cooler months when I don’t always have fresh herbs on hand. Either will work. Herbs in general, are LOADED with nutrition. Most people add herbs because of flavour, but modern research has found evidence that there are tremendous nutritional benefits to eating herbs in abundance. Oregano fights bacteria and reduces inflammation. It’s super rich in anti-oxidants, which helps prevent cellular damage. Parsley also fights bacteria and helps to offset cellular damage, supports bone health and contains cancer fighting substances. Parsley also appears to be good for your heart. Thyme has been shown to lower blood pressure in animal studies. It is good for immunity, and seems to boost mood. Herbs taste good and they are very good for you. Sounds like a win win to me!
I hope you try these beef and salsa stuffed peppers!
This recipe is naturally, gluten free, grain free, low carb. Ketogenic friendly.
For other great dinner ideas, check out these other recipes:
Low Carb Roasted Veggie “Pizza”
Stir Fry on Cauliflower Rice with Almond Butter Sauce
Curry Chicken with Coconut Milk
12 Minute Broiler Sheet Pan Steak Fajitas
How to Store left over Stuffed Peppers
Store leftovers in a tight glass containers. Must be refrigerated. Eat within 5 days. Peppers will freeze well for up to 3 months.
Beef and Salsa Stuffed Bell Peppers
Equipment
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1 large soup pot
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1 Frying pan
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1 tongs
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1 large baking dish
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1 Oven
Ingredients
- 4 large bell peppers cut in half, seeded
- 1 onion finely diced
- 500 grams ground beef
- 1 tbsp fresh oregano or 1 tsp dried
- 1 tbsp fresh parsley or 1 tsp dried
- 1/2 tbsp fresh thyme or 1/2 tsp dried
- 1/2 tsp sea salt
- 8 tbsp salsa use more if desired
- 1 cup mozzarella cheese grated or sliced
Instructions
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Preheat the oven to 350 F.
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In a large soup pot, bring 8 cups of water to a boil. Reduce heat to medium-high. Using tongs, carefully drop bell peppers in the water and cook for 7- 10 minutes. Peppers should be just tender.
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Remove soup pot from heat. Using tongs, carefully remove peppers from the water, making sure there is no water in the cavity of each pepper. Place concave up in a glass baking dish.
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In a frying pan, over medium heat, brown ground beef with onion, spices and sea salt.
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Spoon cooked beef into peppers.
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Top beef with a tbsp (or more) of salsa.
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Top each pepper with mozzarella cheese.
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Bake about 20 minutes. Cheese should be melted.
Notes
Use fresh or dried herbs.
Use any kind of cheese you wish.
Use ground beef, chicken or turkey.
Store leftover peppers in a glass airtight container. Refrigerate. Simply reheat in the microwave.
Nutrition
Hi! I’m Dr. Stephanie Gray. I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.