Bell Peppers Melanie

Melanie B


I am not a fan of green bells, but I love red, orange, and yellow bells.

Easily make this vegan by replacing the ground beef with a can or two of any type of rinsed beans.


★★★★★ 1 vote

4 or 5
30 Min
45 Min


  • 1 lb
    ground beef
  • 1 c
    carrots, grated
  • 1/2
    onion, chopped fine
  • 1/4 c
    bell pepper chopped
  • 4
    baby portebello mushrooms, diced
  • 1 can(s)
    fire roasted tomato
  • 1 c
    bulger, expanded
  • 1/2 tsp
    basil, dried
  • 1/2 tsp
    oregano, dried
  • 1/2 tsp
    thyme, dried
  • 4 or 5
    bell peppers

How to Make Bell Peppers Melanie


  1. Expand your bulger by adding equal parts water and bulger. I used 1/2 cup of each. Set aside in a bowl for about 30 minutes or so until the bulger has absorbed the water.
  2. Scramble cook ground beef, carrots, onion, 1/4 bell pepper, and baby bellas.

    Easily make this vegan by replacing the ground beef with a can or two of any type of rinsed bean.
  3. Add the expanded bulger, fire roasted tomatoes and seasonings.
  4. Cut the tops off your whole bell peppers and stuff. I crumpled foil in the bottom of my pan to help the peppers stay upright. Bake for about 30-40 minutes at 350.

Printable Recipe Card

About Bell Peppers Melanie

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy
Hashtag: #PEPPERS

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