Beef and Spinach Stuffed Bell Peppers with Mozzarella
Bell peppers filled with savory ground beef, sautéed spinach, and melted mozzarella make a satisfying keto meal with balanced fats and protein. This mediterranean-inspired keto (keto, low carb) ready in about 50 minutes pairs halved and seeded large bell peppers, (80% lean) ground beef, chopped fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, halved and seeded large bell peppers
- 1 lb (80% lean) ground beef
- 3 cups chopped fresh spinach
- 1 tbsp olive oil
- 1 small, finely diced onion
- 2 minced garlic cloves
- 2 tbsp tomato paste
- 1 cup shredded mozzarella cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
Instructions
- Step 1: Preheat oven to 375°F. Arrange 4 large bell peppers halved and seeded cut side up in a baking dish.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small finely diced onion and 2 minced garlic cloves; sauté for 3-4 minutes until softened and fragrant.
- Step 3: Add 1 lb ground beef to the skillet and cook, breaking up with a spoon, for 6-7 minutes until browned and cooked through.
- Step 4: Stir in 3 cups chopped fresh spinach, 2 tbsp tomato paste, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano; cook for 2 more minutes until spinach wilts and mixture is well combined.
- Step 5: Spoon the beef and spinach mixture evenly into the bell pepper halves. Top each filled pepper with 1 cup shredded mozzarella cheese divided evenly.
- Step 6: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5-7 minutes until cheese is melted and bubbly.
- Step 7: Let cool for 5 minutes before serving.
Frequently asked questions
How long does Beef and Spinach Stuffed Bell Peppers with Mozzarella take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Beef and Spinach Stuffed Bell Peppers with Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (80% lean) ground beef from drying out.
Can I substitute ingredients in Beef and Spinach Stuffed Bell Peppers with Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Beef and Spinach Stuffed Bell Peppers with Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Beef and Spinach Stuffed Bell Peppers with Mozzarella keto?
Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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