How to Make the Perfect Beef and Vegetable Stuffed Bell Peppers
American · Medium · 50 min · 4 servings
These colorful bell peppers are filled with a savory mixture of ground beef zucchini and tomatoes seasoned with Italian herbs for a classic paleo comfort meal. They are grain free and dairy free making them a wholesome dinner the entire family can enjoy.
Why this recipe works
This Beef and Vegetable Stuffed Bell Peppers recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 350 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 large bell peppers tops removed and seeded
- 1 lb lean ground beef
- 1 medium zucchini diced small
- 1 cup crushed tomatoes
- 1 medium onion finely diced
- 2 tsp Italian seasoning
Step by step instructions
Step 1: Preheat and Prep Peppers
Preheat oven to 375 degrees F. Slice the tops off the bell peppers and remove all seeds and membranes. Place them upright in a baking dish and lightly brush the outside with olive oil.
Step 2: Brown the Beef
In a skillet over medium high heat cook the ground beef and onion together until the meat is no longer pink breaking it apart as it cooks. Drain any excess fat from the pan.
Step 3: Make the Filling
Add zucchini Italian seasoning and crushed tomatoes to the skillet. Stir everything together and simmer for 5 minutes until the zucchini is slightly softened and the flavors meld together.
Step 4: Stuff and Bake
Spoon the filling generously into each bell pepper and cover the baking dish with foil. Bake for 25 minutes then remove foil and bake an additional 10 minutes until peppers are tender.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → ground turkey or ground bison for a leaner version
- crushed tomatoes → diced fresh tomatoes for a fresher less saucy filling
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overfilling the peppers before baking which causes the filling to spill out and dry up
- Not covering the dish with foil initially which leads to peppers that are charred outside but still hard inside
Nutrition facts
Per serving: 350 calories, 28g protein, 16g carbs, 19g fat, 4g fiber.
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