Light and Easy Recipes and Meal Ideas

Stuffed Peppers

Calories: 341
Stuffed Peppers

Filling and very tasty. The fennel seeds in this recipe give the ground beef a sausage type of flavor. Chickpeas are used instead of rice.


I purchased the 96% lean ground beef at Aldi - but I've also seen it at Target and Trader Joes.


Recipe fills 6 pepper halves. 1 half stuffed pepper per serving.

Yield/Servings: 6 Serving Size: 1/2 pepper Total Cook/Prep time: 45 minutes


  • 6 medium-large sized bell peppers (washed and sliced in half vertically - membranes removed)
  • For the stuffing:
  • 1 lb. 96% lean ground beef
  • 2 cups white mushrooms (stems removed then diced)
  • 1 can (15 oz) chickpeas (rinsed and drained)
  • 1 onion (diced)
  • 3 eggs
  • 1 tsp fennel seeds
  • 1 tsp garlic powder
  • salt and pepper
  • Topping:
  • 6 tbsp Kraft fat-free shredded mozzarella cheese (distributed)
  • 6 tbsp grated parmesan cheese (distributed)


Preheat oven to 400

Heat a large pan on the stovetop (medium-high heat)

Spray pan with cooking spray

Add the ground beef, mushrooms, onions, fennel, garlic powder, salt & pepper and sautee about 7 minutes (or until the ground beef is no longer pink inside)

Drain the mixture of any juices 

Set the meat mixture aside in a large bowl

Add the eggs to the meat mixture and mix to combine

Spoon about 3/4 cup of the mixture into each pepper half

Sprinkle each pepper half with 1 tbsp of the mozzarella cheese and 1 tbsp of the parmesan cheese

Bake for 30 minutes

Serve with marinara sauce if you'd like (optional)

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