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Stuffed Bell Peppers

Stuffed Bell Peppers

“Stuffed” is one of our favorite food preparations. Always. And these Stuffed Bell Peppers don’t disappoint. This saucy, meaty, filling dish is hearty while still feeling light and fresh. And adding beef cooking broth boosts the collagen level, promoting gut health and aiding in digestion. It’s a fun to prep, nutritionally balanced meal, all packed into a pepper.

Stuffed Bell Peppers
5 from 1 vote

Stuffed Bell Peppers

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 people
Calories 318 kcal


  • 1 tbsp avocado oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 lb ground beef
  • 2 tbsp chili powder
  • 1 cup tomatoes chopped
  • ½ cup Kettle & Fire Beef Cooking Broth
  • 1 cup cooked rice (regular or cauliflower)
  • 5 medium-sized bell peppers colors of choice
  • ¾ tsp sea salt to taste
  • 1 cup mozzarella cheese (omit for Whole30)


  1. Add the avocado oil to a large thick-bottomed pot and heat to medium-high.

  2. Add the diced yellow onion and sauté, stirring occasionally, until the onion turns translucent, about 5 minutes.

  3. Add the ground beef and allow it to brown for a couple of minutes before chopping it into smaller bits and mixing it in with the onion.

  4. Add the remaining ingredients except for the cooked rice and cook at a full boil for 8 to 10 minutes, stirring occasionally, or until the sauce surrounding the meat is nice and thick. Stir in the cooked rice.

  5. Preheat the oven to 400 degrees F.

  6. Cut the tops off of the bell peppers and remove the core.

  7. Fill the bell peppers with the ground beef mixture (there should be enough mixture for 5 or 6 medium-sized or 4 large bell peppers).

  8. Place the bell peppers in a deep casserole dish and cover with foil. Bake for 30 minutes. Remove the peppers from the oven and sprinkle each with desired amount of cheese. Place the peppers back in the oven and bake for another 10 minutes, or until cheese is nice and melted.

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