5-Minute Stuffed Bell Peppers

I’ll start this off by saying that I never thought I would enjoy eating a whole bell pepper in a meal, especially raw; but NOW this is absolutely one of my favorite meals in the world. It may have a little something to do with the spices that are added to it… Just sayin’.

This one is as simple as it is delicious and refreshing. And having as little as 6 carbs per pepper, it can easily fall into the keto-friendly (low-carb) category. In fact, when I did keto for the first time, this was certainly one of my quick go-to meals. It’s filling, but doesn’t make you feel heavy or like you need a post-lunch nap. There are many, many variations to it as well! I’ll toss in some ideas of how you can change it up, but the possibilities are endless.

5-Minute Stuffed Bell Peppers

Ingredients needed:

Bell pepper: This can be of any color (red, orange, yellow, green, etc. Yes, there are more.)

Mayonnaise or Cream cheese: You could also use sour cream, ranch, blue cheese, or whatever you like best.

Meat: Most often, I use deli turkey, roast beef, or sliced ham. We also use ground beef or barbecue chicken, when we have some cooked up and ready, waiting in the fridge.

Cheese: Monterey jack or pepper jack cheese is always a good topper, but lately I’ve been making this with brie. Shredded cheese works, too.

Any of our Smoked Seasonings: This is one of those meals that just absolutely lends itself to showcasing our Smoked Rosemary Salt; BUT, I’ve been using the Smoked Steak Seasoning recently, and now it’s difficult to pick a favorite.

Directions:

Cut the Pepper(s): I always cut the pepper in half (top to bottom), before even removing the stem. Once cut, you can easily remove the stem, seeds, and the pithy insides with your hands. No good part of the pepper has to be wasted!

Add your sauce: Personally, I do love my mayonnaise. But, as mentioned above, you can add whatever sauce/dressing you want. This step is done before anything else, as it is less messy putting it in the bottom of the pepper “boat” than putting it in any other layer.

Add Protein: For some reason, deli turkey is our go-to for meats with this one. It’s so quick, and it’s almost always readily available in our home. Deli-sliced roast beef is a close second. But, as mentioned, you can put whatever you want in it.

Add any of our Smoked Seasonings: Do this before adding cheese, due to the fact that the spices will adhere better to the meat than the cheese, and that moisture can definitely make the salt more aqueous and really bring out that smoky, rich flavor that we’re all here for.

Top it with Cheese: When I make these, I usually cut a thicker slab of monterey jack or pepper jack. They are not only delicious, they are firm, as well, and they help hold it all together like the top slice of bread on a sandwich. In lieu of block cheese, I have definitely thrown a small handful of shredded cheese onto these, as well. Certainly makes for a better photo.

Eat and Enjoy!

Stuffed bell peppers are an absolute go-to for a quick lunch or dinner, especially in the summer, since peppers are in season (cheaper) and so refreshing if they’re kept in the fridge prior to prepping them. If you try the recipe and don’t love a raw pepper, you could always throw these on some foil on the grill or on a pan in the oven and cook them up for a bit. If you wanna split the difference, toss them under the broiler and toast up your cheese. This, of course, will take longer than 5 minutes to prep… but it is entirely worth the effort.