This healthier stuffed bell peppers recipe uses whole grain brown rice and lean ground beef (90% or less) and makes a nutritious family meal that everyone will enjoy. 

Stuffed Bell Peppers

Author Amee Livingston


  • 1 lb grassfed beef or ground bison
  • 2 cups cooked brown rice can also use cooked quinoa for the rice
  • 6 bell peppers I use a mixture of yellow, red and green
  • 1 tsp Italian seasoning blend such as McCormick's
  • 6 large fresh basil leaves chopped or 1 1/2 tsp dried basil
  • 1/2 cup grated parmesan cheese
  • 1 tsp sea salt
  • fresh ground pepper to taste
  • 1/4 cup extra virgin olive oil
  • paprika


  1. Cut the tops off the peppers and remove and discard the stems and seeds.
  2. Place bell peppers cut side up on a steaming rack over an inch of water in a large, covered pot.
  3. I use a colander placed in a large stock pot.
  4. Bring to a boil and steam, covered, for 10 minutes.
  5. Heat oven to 350 degrees.
  6. In a large bowl, mix the ground beef, basil, Italian seasoning, salt and pepper, cheese and cooked rice.
  7. Remove peppers from steam pot and Place in an oven-proof dish.
  8. Gently stuff the peppers with ground beef mixture.
  9. Drizzle olive oil all over the stuffed peppers, along the outside of the peppers and into the pan. Sprinkle the tops generously with paprika.
  10. Place on middle rack of oven and cook for 40 minutes, until meat is cooked and tops are browned.