Mexican Stuffed Peppers


Some nights, it is absolutely necessary to break free from the “same old” protein-vegetable meal and make somethingDSC_0054 jazzy and delicious! That’s what this recipe is for me. A fun week-night meal that also makes an easy grab-and-go option for breakfast or lunch the next day.

The recipe is quite simple: roast the peppers, chop the veggies, cook the filling, and bake together! Voilà! These little pepper beauties are not only bursting with flavor, but they are loaded with nutrients! A sure crowd pleaser, even for the non-vegetable fans in your home.

For a lower carbohydrate option or if you are aiming for weight loss: skip the rice or use less and bump up the veggies by adding in more chopped onion and zucchini, OR using finely chopped or “riced” cauliflower as a substitute.


1 comments on “Mexican Stuffed Peppers

  1. 5 stars
    This was yummy! I love the incorporation of so many vegetables into this dish that work together well and provide a balanced meal with lots of leftovers.

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