Description
These stuffed peppers are a delicious mix of smoky, spicy, and slightly sweet flavors, all wrapped up in a tender bell pepper. The pumpkin adds creaminess, while the chipotle peppers bring a kick. Plus, they’re packed with protein and fiber—great for a filling dinner or meal prep!
Ingredients
For the Peppers:
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4 large bell peppers (red, yellow, or orange)
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1 lb lean ground beef (or turkey/plant-based crumbles)
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1 cup cooked brown rice (or quinoa/cauliflower rice)
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¾ cup pumpkin purée (not pie filling)
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1–2 chipotle peppers in adobo, chopped (adjust for spice)
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1 tsp smoked paprika
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½ tsp cumin
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½ tsp garlic powder
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Salt & pepper to taste
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1 cup shredded pepper jack cheese (or Monterey Jack/cheddar)
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1 tbsp olive oil
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Fresh cilantro or green onions (for garnish, optional)
Instructions
1. Prep the Peppers
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Preheat oven to 375°F (190°C).
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Slice peppers in half lengthwise, remove seeds and membranes.
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Place in a baking dish, cut-side up. Lightly drizzle with olive oil and sprinkle with salt & pepper.
2. Cook the Filling
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Heat olive oil in a skillet over medium heat.
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Brown the ground beef, breaking it apart (5-7 mins). Drain excess fat if needed.
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Stir in cooked rice, pumpkin purée, chipotle peppers, smoked paprika, cumin, garlic powder, salt, and pepper.
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Simmer for 5 mins to blend flavors.
3. Stuff & Bake
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Fill each pepper half generously with the beef mixture.
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Top with shredded cheese.
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Pour ¼ cup water into the baking dish (around peppers, not on them).
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Cover with foil and bake for 30 mins.
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Uncover and bake 10-15 mins more until cheese is bubbly and peppers are tender.
4. Serve & Enjoy!
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Let rest 5 mins before serving.
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Garnish with fresh cilantro or green onions.
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Serve with a side salad, sour cream, or mashed sweet potatoes.
- Prep Time: 15 mins
- Cook Time: 45mins
Nutrition
- Calories: 350 cal Per Serving
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g