Diabetic-Friendly Stuffed Peppers with Lean Ground Beef and Brown Rice

Looking for a healthy, diabetic-friendly dinner that’s satisfying and easy to make? These diabetic-friendly stuffed peppers with lean ground beef and brown rice deliver on all fronts. They are packed with protein, fiber, and flavor. This recipe helps keep blood sugar levels stable while providing a hearty, comforting meal. These stuffed peppers work perfectly for busy weeknights, meal prep, or family dinners. In addition, their vibrant colors make them as appealing to the eyes as they are to the taste buds.

Using brown rice adds a nutritious whole-grain element, giving you steady energy without spiking blood sugar. The combination of lean ground beef, aromatic onions, garlic, and herbs creates a rich, savory filling. This filling pairs beautifully with the sweet, tender bell peppers. Sprinkle a little reduced-fat cheese on top for extra flavor. With this addition, you’ll have a dish that stays low-carb and blood sugar–friendly.

These diabetic-friendly stuffed peppers are also highly versatile. Swap in quinoa or cauliflower rice for a lower-carb version, or mix in your favorite vegetables for extra nutrients. Whether you’re following a diabetic-friendly diet or simply want a healthy stuffed peppers recipe, this dish hits all the right notes. Your whole family will love it.

Note: The image shown features white rice, but brown rice is the better option for blood sugar management.

Stuffed Peppers

A colorful plate of stuffed bell peppers filled with a savory mixture of lean ground beef, cooked brown rice, onions, garlic, and herbs, lightly topped with melted cheddar cheese. This meal is balanced, flavorful, and designed to be blood-sugar friendly.

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Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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• 4 large bell peppers any color
• 1/2 cup uncooked brown rice yields about 1 1/2 cups cooked
• 1 lb 450 g lean ground beef (93% lean or higher)
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup diced tomatoes canned, no added sugar
• 1/2 cup low-sodium tomato sauce
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika optional
• 1/4 tsp black pepper
• 1/4 tsp salt or to taste
• 2 tbsp fresh parsley or basil chopped
• 1/4 cup shredded reduced-fat cheddar cheese optional topping

Equipment

• Large Scillet

Method

 

1. Preheat oven:
2. Preheat your oven to 375°F (190°C).
3. Prepare peppers:
4. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly spray a baking dish with cooking spray and set peppers upright in the dish.
5. Cook brown rice:
6. Cook brown rice according to package instructions. Set aside.
7. Cook beef filling:
8. In a large skillet, cook the lean ground beef over medium heat until browned.
9. Add onion and garlic; sauté 3–4 minutes until softened.
10. Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes.
11. Combine with rice:
12. Remove skillet from heat and stir in cooked brown rice and chopped parsley/basil. Taste and adjust seasoning if needed.
13. Stuff peppers:
14. Spoon the beef and rice mixture evenly into each bell pepper. Top with a small sprinkle of shredded cheese, if using.
15. Bake:
16. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is melted/browned.
17. Serve:
18. Let cool slightly before serving. Great with a side salad for a complete diabetic-friendly meal.

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