Cheese is often demonized as unhealthy, but that’s not always the case. Cheese can be quite nutritious and is a good source of protein, calcium, and vitamin B12. Peppers are also packed with nutrients like vitamin C, beta-carotene, and folic acid. So, when you combine the two, you’ve got a healthful, delicious, and easy-to-prepare dish that can easily be incorporated into your weekly meal plan. So, now that you’ve learned the benefits of stuffed cheese peppers and how to incorporate them into your weekly meal plan, what are you waiting for? Add this easy cheese and pepper dish to your next meal plan!
Stuffed Cheese Peppers are Healthy
There are many benefits to eating stuffed cheese peppers. First, they’re a good source of protein and calcium, essential for bone health. Cheese also contains conjugated linoleic acid (CLA), which has been shown to reduce body fat and increase muscle mass. In addition, peppers are an excellent source of vitamins C and A, essential for immunity and skin health. They also contain antioxidants that can help protect against cancer and other diseases. Plus, they’re low in calories and fat, so you can enjoy them without feeling guilty about consuming too many calories. So, now that I’ve convinced you of the benefits of stuffed cheese peppers, how do I persuade you to incorporate them into your weekly meal plan? Follow me.
Do You Have Time To Eat Healthily? Sick Of Takeout And Fast Food On Weeknights? I Can Help!
To incorporate stuffed cheese peppers into your weekly meal plan, pre-cook the peppers on the weekend so that all you have to do is stuff and bake them on weeknights after work. This will help you save time during the week while enjoying a healthy, home-cooked meal.
Stuff the peppers with your favorite cheese (we love pepper jack), wrap them in foil, and bake at 400 degrees for 20 minutes [or if you have more time, use the recommended temperature and bake time above]. Then serve with a side of brown rice or quinoa and a salad for a complete meal that’s sure to please the whole family. And if you’re looking for an extra protein boost, feel free to add some cooked chicken or ground beef to the mix.
Calling All Vegetarians and Meat-Lovers!
So why not give stuffed cheese peppers a try? First, they’re easy to prepare ahead of time. So all you have to do is pop them in the oven on weeknights after work. Plus, they’re packed with nutrients that are good for you. And they’re delicious! What more could you ask for? So give them a try tonight and see how DELICIOUS healthy they can be!
Stuffed Bell Peppers
Ingredients
- 6 Bell peppers, any color
- 4 tbsp Olive oil, more for drizzling
- 8 ounces Lean ground beef
- 1 Onion, finely diced
- 2 cloves Garlic, finely chopped
- 1 Medium zucchini, finely diced
- 4 Roma tomatoes, seeded and finely diced
- 1 cup Cooked long-grain and wild rice
- 1 1/2 cups Grated Pepper Jack cheese
- Red pepper flakes as needed
- Kosher salt and cracked pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
