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Stuffed peppers are an easy recipe, especially in the summer when there are a lot of peppers. Sometimes I make this Philly cheesesteak stuffed peppers recipe, but I also love these stuffed peppers with their Tex-Mex flavors.
Stuffed peppers are a quick weeknight meal that my whole family loves and I feel good about serving them.
Easy Stuffed Peppers
We usually make this with red peppers because of their bright color and sweet taste. Green peppers are less sweet and have a slightly bitter edge. Any color pepper will work here, just use what you like.
For children who don’t like peppers, here’s a trick. Bake part of the filling in muffin tins and top with cheese and guacamole. Also check out this post to see how you can help kids learn to love their vegetables.
Best stuffed peppers
I love that this recipe is so versatile. You can use lean ground beef for protein, or try Italian sausage, ground chicken, or ground turkey. To complement the Mexican flavors, you can add black beans, taco seasoning, garlic powder, and shredded cheddar cheese. Or for an Italian version, add Italian herbs, oregano, tomato sauce, grated mozzarella and fresh parsley.
Most stuffed pepper recipes pack the peppers with a mixture of meat and rice. Since our family doesn’t make a lot of grains, I skipped the rice here. If you prefer, you can also add organic white rice or cauliflower rice. Just add some cooked rice to the meat mixture and heat it before stuffing the peppers. Quinoa would also work well.
No matter how you slice it
There is some debate about the best way to cut peppers. I prefer to cut the top off so that the peppers can sit right side up on the baking sheet. You can also cut them in half lengthwise and place them on their sides for filling. I feel like the toppings stay on better the first way.
You can eat the tops raw, or cut them into pieces 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 recipe for stuffed peppers can be reheated and is ideal for packed lunches. They are also delicious if you cut them into an omelet the next day and they even taste very good cold. I often make these in bulk and pack them for lunch when we are on the road.
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 servings for adults, but children usually don’t eat whole peppers.
Stuffed pepper recipe
An easy and delicious recipe for stuffed peppers with Tex-Mex flavors. A great high protein meal idea!
Preheat oven to 375°F.
Brown meat in a large skillet over medium heat.
When the meat is partially cooked, add the onion and garlic and cook for 4 minutes
Add zucchini and cook for another 3 minutes.
Remove from heat.
Add tomatoes, eggs and spices and mix well.
Cut the tops off the peppers and remove the seeds and stems.
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 heated through and the peppers are lightly browned. Keep an eye on them as this can happen quickly.
Stuffed pepper recipe
Quantity per serving (1 serving)
Calories from fat 144
% Daily Value*
Saturated fat 4g25%
Trans fat 0.4 g
Polyunsaturated fat 2 g
Monounsaturated fat 8g
Cholesterol 152 mg51%
Sodium 857 mg37%
Potassium 1307 mg37%
Sugar 10 g11%
Egg white 31g62%
Vitamin A 4293IE86%
Vitamin C 178 mg216%
*Percent Daily Values are based on a 2,000 calorie diet.
- I like to top these with avocado and serve them with a salad.
- Store any leftovers in an airtight container in the refrigerator and eat them within a week.
Ever made stuffed peppers? What do you add to yours? Leave a comment and share below!