(Un)Stuffed Peppers

To Stuff or Not To Stuff?

As much as I hate to, I’m trying to cut back on some of the carbs I eat. It’s not easy for me since I am a bread and pasta kinda gal. I had some ground beef and peppers in the fridge so I decided to throw together some stuffed peppers. I found several recipes that looked tasty, combined a few ingredients and came up with my own recipe. Next time, I will not go through the trouble of stuffing them.

If you want to stuff the peppers like in the picture above, cut tops off of peppers, remove the ribs and seeds and place whole peppers inside a baking pan lightly sprayed with a Pam or similar oil. Chop the tops (minus the stem) and saute with other veggies as noted below. Once your meat mixture is all combined, stuff the meat mixture into the peppers and bake at 350 degrees until heated through, approx 30-45 minutes depending on your oven temp.


Olive Oil
1 large green pepper, chopped
1 large red pepper, chopped
1/2 onion, chopped
3 garlic cloves, minced
1 small zucchini, diced
1 pd. lean ground beef
1 can diced tomatoes, undrained
Oregano (or Italian Seasoning)
1 cup shredded cheese (whatever you have on hand, I happened to have Smoked Gouda. Cheddar, Mozzarella, Mexican will work too)


Preheat oven to 350.

Step 1: Add a swirl of olive oil to an oven proof skillet

Step 2: Saute peppers, onions and zucchini until softened. Add garlic and stir

Step 3: Add ground beef to skillet until browned and no longer pink

Step 4: Season with salt, pepper and oregano

Step 5: Add diced tomatoes, including juices

Step 6. Top with cheese and place under the broiler for a minute or until cheese starts to melt and brown

Hope you enjoy!