Stuffed Bell Peppers

Stuffed bell pepper recipe

Stuffed Bell Peppers are an easy recipe, especially during the summer when peppers are in season. We usually make this with red bell peppers, but any color will work.

For kids who don’t like bell peppers, just bake some of the filling in muffin tins and top with cheese and guacamole (and check out this post with some suggestions for helping kids learn to love healthy foods)

This recipe is gluten free, grain free, dairy free and low carb. If you tolerate dairy, it is delicious served with a side of sour cream or topped with cheese. Leftovers are delicious chopped up in an omelet the next day and it tastes really good cold too, so I often make these in bulk and pack them for lunches when we are on the go.

If you are a bell pepper fan like I am, you might also love these Philly Cheesesteak Grilled Peppers as well.

Stuffed bell pepper recipe

3 votes


Stuffed Bell Peppers




Yield 4 +

Simple and delicious stuffed peppers with ground meat, onions, garlic, tomato, zucchini and eggs are a protein-packed meal idea.


  • At least 2 Bell peppers (any color)- I suggest making 4 for leftovers
  • 1 lb ground beef or turkey
  • 1 onion, chopped
  • 2 garlic cloves, chopped, or garlic powder
  • 1 can diced tomatoes (or 1 fresh diced)
  • 1 zucchini, chopped
  • 2 raw eggs
  • Spices of choice (I used cumin, chili, garlic, salt, pepper, cilantro, etc)
  • Avocado or pre-made guacamole
  • Salad or veggie of choice


  1. Preheat oven to 375 degrees
  2. Brown meat in large skillet, add onion and garlic and cook 4 minutes, add zucchini and cook another 3 minutes.
  3. Remove from heat, add tomatoes, spices and eggs and mix well
  4. Cut tops off peppers but keep them. Scoop out seeds and spoon meat mixture into peppers (if you are only making 2, you will have extra meat, just make into meat type balls and cook with it)
  5. Bake in oven 30-40 minutes in glass baking dish until well heated and peppers are slightly browned. Keep an eye on them, this can happen fast.
  6. Top with guacamole and serve with salad.

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Ever made stuffed bell peppers? What do you add to yours?

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Reader Comments

  1. This was really yummy!

  2. I’ve been substituting cauliflower “rice” in regular stuffed peppers. This looks great too! I’m always looking for places to stash zucchini come summer!

  3. Why do you keep the tops?

    • Forgot to mention this step… I put them back on before cooking to make them look cuter when done but totally not necessary..

  4. I made this last night with what I had on hand: grass fed beef, shredded cauliflower “rice,” tomato paste, splash of stock, diced garlic, and sun dried tomatoes. This dish was to die for!!

  5. May I ask, are you able to feed your whole family with this? I have 5 kiddos, and I’m needing 3-4 lbs. of ground beef per recipe, and sometimes that isn’t enough. They’ve been ravenously hungry since we’ve gone grain free . I’ve tried giving high fat snacks, but nothing seems to fill them. Any sugestions? Congrats on #5 by the way.

    • I am able to feed the whole family with this. When they are all growing or going through hungry phases, I’ll sometimes throw an over easy egg on top for some extra protein. Ours did eventually adjust and aren’t as hungry now…

  6. These peppers were awesome! So simple but delicious! I am so happy to have found your site! Moving to a whole foods and grain free lifestyle seems daunting. The minute I tell myself I’m on a ‘diet’ is the minute I crave everything I shouldn’t have. Your recipes have given me hope that I can do it. My 13 yr old is trying the whole foods switch with me and told me tonight the food I have been cooking now tastes better. That’s motivation!

  7. Can anyone give me a hint as to how much of each spice to use? I bought all the ingredients planning on making this tonight, but I don’t know enough about spices to know how much to put in!

  8. Thank you for posting this recipe. I just tried it (minus the zucchini [sorry…..just don’t like it]) and it was delicious. But in the pepper, it was almost like a soup in a pepper bowl. Is there any way to reduce the liquid without adding a grain? I would appreciate the advice. Thanks in advance!

    • Chia seeds should do the trick.

  9. This looks great! Can it be made without the eggs?

    • Yes 🙂 They just help hold the filling together and add some protein, so the filling will be a little more crumbly without it, but just as delicious 🙂

  10. Tried this recipe and it came out super watery 🙁 how can I make it less watery? Half the tomatoes maybe? The flavor was great though….

    • The eggs will cook the liquid up nicely. Just add it in the peppers with everything else.

  11. This is one of our favorite dinners on your site. I was disappointed it wasn’t in your first cookbook, though. I love the butter pecan ice cream in it! I’m looking forward to your thirty minute meals cookbook!

  12. Could you please provide suggested amounts on the spices? Saying “to taste” is really not helpful to people like me who are not natural culinary artists! 🙂

    • You really don’t have to put any of the spices in to make the recipe, so adding a bit of your favorite ones just enhances the flavor. I always lightly sprinkle and taste it, so I don’t have exact measurements. And my preferences will probably be different than yours anyway 🙂

  13. I’ve made quinoa stuffed peppers with feta cheese thats really good. Not sure if you consider quinoa a grain but its great for protein.