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
Ingredients
- 4 bell peppers
- 1 lb ground beef (or turkey)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 zucchini (chopped)
- 1 can diced tomatoes
- 2 eggs
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 1 avocado
Instructions
- 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.
Notes
Nutrition
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Ever made stuffed bell peppers? What do you add to yours?
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.
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 🙂
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.
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!
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!
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…
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!!
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..
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!
This was really yummy!