Stuffed Red Bell Peppers


I am writing this recipe to expose the metaphorical man behind the curtain. For years many of us have been bamboozled by the media into believing a lie about one of our favorite “vegetables.” The red pepper is often depicted in tableaus beside such classics as celery, lettuce, and broccoli. Lies!!! Red peppers are in fact a fruit masquerading as a vegetable.

Before you start feeling the world is completely topsy turvy, the red pepper actually has more in common with other fruit then you might think. In fact, a cup of bell pepper has 117 milligrams of vitamin C. That’s more than your average orange! And these babies are available year round, so if you are feeling environmentally conscious and buying local you do not have to hike to Florida to help bump up your immune system.

Now, a word of warning. You must be careful with the newfound knowledge that a pepper is a fruit. A quote this situation brings to mind is “Knowledge is knowing that a bell pepper is a fruit, wisdom is knowing not to put it in a fruit salad.” But you know what? To hell with that! Red peppers are one of the sweetest of the peppers, so go ahead.

Enjoy this hearty and delicious recipe, Sporkers! Get ready to eat like kings and at the same time help shore up your immune system against the perma-frigid winter conditions we are still being subjected to.

Stuffed Red Bell Peppers

1 pound lean ground beef
1 cup chopped red onion
1 cup diced celery
3 tablespoons chopped cilantro
3 tablespoons minced garlic
1 and 1/2 teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon dried basil
5 red bell peppers (the short and fat ones hold their shape better)

Preheat oven to 375 degrees.

Lightly brown the beef and onion in a large nonstick skillet. Turn the heat to low, add the celery, cilantro, garlic, salt, black pepper, and oregano.

Remove the skillet from heat once the beef is completely browned.

Remove the tops, cores, and seeds from the bell peppers. Wash out the peppers. They are now ready for the mixture.

Stuff each pepper about 3/4 full of the beef mixture.

Put the peppers in a loaf pan with a little bit of water in the bottom. You can also use a glass baking dish but the narrower sides of the loaf pan help keep the little guys from tipping over and spilling their guts.

Cover the pan with foil and bake for 50 minutes.

Enjoy your burst of immunity and awesome dinner! You can also sprinkle a little cheese on top of the pepper for a nice gooey topping.

*This recipe is also unique because it is one of the few that doesn’t include rice. It is therefore low carb friendly.

Post by Alex Castanon. Recipe adapted from from