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 Bell Peppers Recipe
Servings
Equipment
Ingredients
- 4 bell peppers
- 1 lb ground beef (or turkey)
- 1 yellow 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 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
Notes
- 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!
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