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).
Stuffed Bell Peppers
This recipe is gluten free, grain free, dairy free, and low carb. If you tolerate dairy, it is delicious served with 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 Peppers Recipe
- Preheat oven to 375°F.
- Brown meat in large skillet.
- When meat is partially cooked, add onion and garlic and cook 4 minutes
- Add zucchini and cook another 3 minutes.
- Remove from heat.
- Add tomatoes, eggs, and spices and mix well
- Cut the tops off the peppers and set them aside.
- Scoop the seeds out of the peppers and spoon the meat mixture into the peppers.
- Replace the tops on the peppers.
- Place the peppers in a glass baking dish and bake in the preheated oven for 30-40 minutes until well heated and peppers are slightly browned. Keep an eye on them, this can happen fast.
- Top with avocado and serve with salad.
Ever made stuffed bell peppers? What do you add to yours?