• sizzle cooking low-carb recipe

    Low Carb

  • 40

  • sizzle cooking
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Sizzle's Classic Stuffed Peppers

Sizzle offers a classic stuffed bell pepper which includes beef, rice and a whole lot of flavor. What’s even better? You can eat the bowl!

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  • 25 mins
    Active Time
  • 40 mins
    Total Time




  • 1/2 lb ground beef
  • 2 bell pepper, whole
  • 1/2 red onion, diced
  • 1 tomato, diced
  • 1 cup spinach
  • 1/2 cup white rice
  • 1/4 cup mozzarella cheese, shredded
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp oregano
  • salt + pepper, to taste
  • 1 lb ground beef
  • 4 bell pepper, whole
  • 1 red onion, diced
  • 2 tomato, diced
  • 2 cups spinach
  • 1 cup white rice
  • 1/2 cup mozzarella cheese, shredded
  • 4 tbsp olive oil
  • 4 tsp garlic powder
  • 4 tsp oregano
  • salt + pepper, to taste


  • pot
  • pan
  • baking tray
  • stovetop
  • oven


  1. Preheat oven to 400 degrees F.
  2. Cut the tops off each pepper, as if you were creating a little cap for each one. Clean out the seeds from the inside of the pepper.
  3. Wrap both completely in aluminum foil, touching each other to avoid spilling over. Place in baking pan.
  4. Add a cup of water to the pan so it allows peppers to steam and soften while baking. Place in oven for about 20 minutes.
  5. While this roasts begin to cook the rice. The ratio is 2 cups of water for every 1 cup of rice.
  6. Bring a pot of water to a boil, add rice, and turn heat to low. Put on a lid and let simmer for about 15-20 minutes.
  7. Dice onion and tomato.
  8. Next, in a large skillet, heat oil over medium heat and begin to brown the ground beef and onion.
  9. Once meat has browned add tomatoes and all of your spices to the skillet and stir. Cook for about 3-5 more minutes at medium high heat.
  10. Once the rice has cooked add to large skillet and turn heat to low. Add the spinach, mix everything together, and cook for another minute or two, allowing the spinach to wilt.
  11. Now the fun begins. Take each pepper carefully out of the oven. Stuff to the top with rice and meat mixture.
  12. Sprinkle some cheese and cover back up with the cap.
  13. Place back in oven for about 5 more minutes until cheese has melted.
  14. Cool off, remove foil and enjoy!

Tips & Tricks

  • This recipe is extremely versatile. Add any items hiding in your fridge that need to be eaten. For example, frozen peas, mushrooms, corn.
  • How to tell if rice is cooked: rice should have soaked up all the water/broth, if chewy or hard in center add more water and continue to simmer on low. Rice takes 15-20 minutes on average to cook.
  • For tastier rice, use broth instead of water (or go 50/50 broth and water).
  • You can use quinoa, couscous, barley, or cauli rice as a substitute for rice.
  • Did you know that the different colors of bell peppers are a result of when the pepper is picked? Green peppers are picked the earliest, then yellow and orange, and finally red. They are interchangeable in recipes, but red peppers are normally the sweetest, but often the most expensive.

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How to Dice an Onion

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