Stuffed Bell Peppers Recipe (With a Tex-Mex Twist!)

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Wellness Mama » Blog » Recipes » Stuffed Bell Peppers Recipe (With a Tex-Mex Twist!)

Stuffed bell peppers are an easy recipe, especially during the summer when peppers are abundant. Sometimes I’ll make this Philly cheesesteak stuffed peppers recipe, but I also like these stuffed peppers with their Tex-Mex flavors.

Stuffed peppers are a quick weeknight meal my whole family likes and I feel good about serving.

Easy Stuffed Peppers

We usually make this with red peppers because of their bright color and sweet taste. Green bell peppers are less sweet and have a slightly bitter edge to them. Any color of bell pepper will work here though, just use what you prefer.

For kids who don’t like bell peppers, here’s a trick. Bake some of the filling in muffin tins and top with cheese and guacamole. Plus check out this post for how to help kids learn to love their veggies.

Best Stuffed Peppers

I love that this recipe is so versatile. You can use lean ground beef as your protein, or try Italian sausage, ground chicken, or ground turkey. To complement the Mexican flavors try adding black beans, taco seasoning, garlic powder, and shredded cheddar cheese. Or for an Italian version add Italian seasoning, oregano, tomato sauce, shredded mozzarella cheese, and fresh parsley.

Most stuffed pepper recipes pack the peppers with a meat and rice mixture. Since our family doesn’t do a lot of grains, I skipped the rice here. You could add organic white rice or cauliflower rice though if you want. Just add some cooked rice to the meat mixture and warm before stuffing the peppers. Quinoa would also work well.

Any Way You Cut It

There’s some debate about the best way to cut bell peppers. I prefer to cut the tops off so the peppers can stand right side up on the tray. You can also cut them in half lengthwise and lay them on their side to stuff. I feel like the toppings stay in better the first way.

You can eat the tops raw, or chop them up and add them to the recipe with the zucchini.

Have Pepper, Will Travel

These are great portable meals so I like to make a double batch for later in the week. This stuffed peppers recipe reheats well and it’s great for packed lunches. They’re also delicious chopped up in an omelet the next day and it even tastes really good cold. I often make these in bulk and pack them for lunches when we’re on the go.

This recipe is gluten-free, grain-free, dairy-free, and low-carb. If you tolerate dairy, try them with sour cream or topped with cheese. It makes enough for 4 adult servings, but kids usually don’t eat a whole pepper.

stuffed peppers recipe

Stuffed Bell Peppers Recipe

A simple and delicious stuffed peppers recipe with Tex-Mex flavors. A great protein-packed meal idea!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 341kcal
Author Katie Wells


4 servings



  • Preheat oven to 375°F. 
  • Brown meat in a large skillet over medium-high heat.
  • When the meat is partially cooked, add onion and garlic and cook for 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 scoop out the seeds and membranes.
  • Spoon the meat mixture into the peppers.
  • Place the uncooked peppers in a glass baking dish, cut side up. Bake in the preheated oven for 30-40 minutes until well heated and the peppers are slightly browned. Keep an eye on them as this can happen fast.


Nutrition Facts
Stuffed Bell Peppers Recipe
Amount Per Serving (1 serving)
Calories 341 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 152mg51%
Sodium 857mg37%
Potassium 1307mg37%
Carbohydrates 21g7%
Fiber 8g33%
Sugar 10g11%
Protein 31g62%
Vitamin A 4293IU86%
Vitamin C 178mg216%
Calcium 93mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.


  • I like to top these with avocado and serve them with salad.
  • Store any leftovers in an airtight container in the fridge and eat within a week.

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Ever made stuffed bell peppers? What do you add to yours? Leave a comment and share below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


21 responses to “Stuffed Bell Peppers Recipe (With a Tex-Mex Twist!)”

  1. Elizabeth Crutchfield Avatar
    Elizabeth Crutchfield

    Can you be specific with the spices? How much? etc.? Thank you!!

  2. Michelle Avatar

    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.

  3. Jessica Avatar

    4 stars
    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! 🙂

    1. Wellness Mama Avatar

      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 🙂

  4. Traci Avatar

    5 stars
    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!

  5. Stephanie Avatar

    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….

    1. Traci Avatar

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

    1. Wellness Mama Avatar

      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 🙂

  6. Ilene Avatar

    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!

  7. Dena Avatar

    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. Ann Simmons Avatar
    Ann Simmons

    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!

  9. Anne Avatar

    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.

    1. Wellness Mama Avatar
      Wellness Mama

      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…

  10. Abellina Avatar

    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!!

    1. Wellness Mama Avatar
      Wellness Mama

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

  11. Desiree Avatar

    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!

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