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Stuffed Bell Peppers



  • 4 bell peppers, any color

  • 4 Tbps olive oil, divided

  • 8 ounces lean ground beef

  • Sea salt and black pepper

  • 1 onion, finely diced 

  • 2 cloves garlic, chopped

  • 1 medium zucchini, finely diced

  • 4 Roma tomatoes, seeded and finely diced 

  • Red pepper flakes, to taste 

  • 1 Tbps of Italian seasoning

  • 1 cup cooked long-grain rice 

  • 1 1/2 cups grated pepper Jack cheese


6 Servings

Total Time

30 mins. prep

45-50 mins. cooking

1 hour 20 mins. total


  1. Preheat the oven to 350 degrees F.

  2. Cut the peppers lengthwise in half. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish.

  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, salt, and pepper and cook, breaking up the lumps, until the meat is cooked through, 8 to 10 minutes. Remove the ground beef from the skillet and drain the fat.

  4. Add the onions and cook until they begin to soften about 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt, red pepper flakes, and Italian seasoning. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

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