Aggie's Kitchen

Beef and Spinach Stuffed Peppers

Simple and healthy, this low carb recipe for Beef and Spinach Stuffed Peppers were a hit at my house!

I grew up eating Italian style stuffed peppers like these I posted waaaaay back in 2008. That is my standard family recipe that my grandfather always made and still makes to this day (well, my version at least). Those do take a little more time to cook since I typically stuff the whole pepper, time that I haven’t wanted to invest in cooking a meal lately. The last year or so I finally caught on and started making stuffed pepper “halves” and hello, they cook up so much faster! I have made these simple Beef and Spinach Stuffed Peppers a few times now and I love how quickly they come together, making them a weekly meal plan regular.

This recipe for Beef and Spinach Stuffed Peppers is pretty straight forward. Only 6 ingredients! I love adding spinach and baby kale (I pick up a bag of this every week) to any ground meat mixture when making tostadas or meat sauces. My family never questions it and it’s something they are used to by now so I’m happy to be able to give them the bonus nutrition when I can. (Mom tip: start doing this when your kids are young, so it becomes the norm! Also, it’s never too late to start 🙂 )

Simple and healthy, this low carb recipe for Beef and Spinach Stuffed Peppers were a hit at my house!

Print Recipe

Beef and Spinach Stuffed Peppers

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

  • 6 medium sized bell peppers, cut longways and seeded
  • 1.5 lb lean ground beef
  • 3 - 4 handfuls baby spinach and kale blend (I use this one), cut into smaller pieces or torn
  • 2 tablespoon your favorite taco or fajita seasoning (I am currently obsessed with this one)
  • your favorite salsa (I used this Roasted Tomato Salsa)
  • shredded Mexican blend cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. In a large nonstick skillet, cook beef. Using a wooden spoon, carefully crumble, season with taco season and continue to cook until browned. Add cut spinach and combine until spinach is completely cooked down, about 4-5 minutes. Season with salt and pepper.
  3. Place peppers in a large glass baking dish, sprayed with nonstick spray. Spoon beef and spinach mixture into each pepper half and top with 1 tablespoon salsa. Cook in 400 degree oven for 25 minutes uncovered (check to see if peppers are soft, if they are they are ready to take out. If not add another 5 minutes). Take out and top with about a tablespoon shredded Mexican blend cheese and bake for another 5 minutes or until cheese is melted.

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A few more simple and healthy weeknight meals for you to try:

Simple Salsa Chicken and Bean Tostadas - my family loves this dinner and it's a perfect recipe for any night of the week!

Salsa Chicken and Bean Tostadas

Get The Recipe / Pin It For Later

Spring Vegetable Pasta with Pesto | | Aggie's Kitchen

Spring Vegetable Pasta with Pesto

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Leftover Chili Stuffed Zucchini Boats - great way to use up leftover chili, low carb and very filling. Great for anyone trying to lose weight!

Leftover Chili Stuffed Zucchini Boats

Get The Recipe / Pin It For Later

Find more Healthy Recipes on my Healthy Recipe Pinterest Board:

Follow Aggie’s Kitchen’s board Healthy Recipes on Pinterest.

 

Simple and healthy, this low carb recipe for Beef and Spinach Stuffed Peppers were a hit at my house!

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4 Responses to “Beef and Spinach Stuffed Peppers”

  1. Sandy @ RE posted March 15, 2016 at 10:14 am

    Aggie, these looks so good. I WANT for dinner tonight! I love the variety of peppers that you can make!

  2. Megan {Country Cleaver} posted March 19, 2016 at 2:07 pm

    Ohhhh there is never day that stuffed peppers don’t look good!! Mercy, me!!

  3. KalynsKitchen posted February 17, 2017 at 8:59 am

    Happy Friday! Just letting you know I featured this recipe in my weekly Low-Carb Recipe Love in a collection of Low-Carb Stuffed Peppers Recipes. I hope a lot of my readers will click over and try your recipe!

    • Aggies Kitchen posted February 21, 2017 at 5:39 am

      thank you so much Kalyn!

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