When the leaves begin to change color, it can feel like all the favorite flavors of the summertime fall away. Bring the classic cheeseburger out from the grill and into the kitchen with fall-ready savory flavor. These easy stuffed bell peppers with ground beef are made in just 40 minutes and pair perfectly with your favorite grill condiments like ketchup and mustard...even if you make ‘em in the coziness of your kitchen. With the curly stems still on, these easy and delicious peppers are reminiscent of a timely jack o’lantern!
Stuffed Bell Pepper Recipe
Ground turkey, bison, or chicken can be swapped in for ground beef in this recipe. A quick pro tip: Precook your cauliflower rice by laying it out on a sheet pan or baking dish and bake at 350 until it’s become slightly browned.
Time: 40 minutes
Serves: 6
Vegetarian & Vegan Stuffed Bell Peppers
Make these stuffed bell peppers vegetarian by swapping ground beef for lentils, black beans, chickpeas, or your favorite plant-based meat alternative. Just cook your vegan or vegetarian option according to the directions, and follow the recipe as listed above. Sub regular cheese for a vegan alternative, or make this homemade “cheesy” sauce.
The Primal Kitchen condiments for stuffed bell peppers we used in this recipe are made without dairy and are vegan, so no matter who’s sitting down at your dinner table, they’ll be able to enjoy all the flavor and comfort of this classic recipe.
How to Store Bell Peppers
Buying in bulk and wondering “can you freeze bell peppers?” The answer is yes! Remove the stems and seeds, and cut in half. Arrange the halves on a tray and place in the freezer. Once they’ve firmed up, you can transfer the halves to a freezer-safe bag with all the air removed. Those peppers will last for up to a year!
Sides for Stuffed Bell Peppers
This festive fall recipe calls for cozy side dishes! Go for cheeseburger classics like air fryer fries, or choose a veggie-forward salad for a fresh crunch.
Sautéed Green Beans with Garlic and Almonds
