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.


Mexican Stuffed Red Peppers

Not only are these little peppers filled with flavor, but they're a great way to get lots of veggies in one meal! Bonus, it's easy to get the right portion with your own little pepper!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Mexican
Servings 6 servings


  • 6 red bell peppers tops and seeds removed

Pepper Filling

  • 1 tbsp. olive oil extra virgin
  • 1.5 cups onion diced
  • 1 pound grass-fed ground beef or ground turkey
  • 1 medium Sweet Potato small diced, skin on
  • 2 medium zucchini ~2.5 cups, diced small
  • 1 16oz jar tomato salsa mild or medium
  • 1 6oz can tomato paste
  • 2 cups quinoa or "riced" cauliflower cooked/steamed
  • 2 cups black beans or 1.5 cans, rinsed and drained
  • 2 cloves garlic minced


  • 1/2 tsp. cumin ground
  • 1/4 tsp. Himalayan salt
  • 1/4 tsp. pepper
  • 1/2 tsp. chili powder


Roast the Peppers

  • Preheat oven to 350 degrees F. Cut and remove tops from red peppers, wash out any seeds. Lightly grease a baking pan with olive oil and roast peppers for 15 minutes, rotating halfway through.

Prepare the Filling

  • While the peppers are roasting, heat olive oil in a large skillet over medium heat. Steam the rice in a separate pot or use leftover cooked rice.
  • Chop onion, sweet potato, and zucchini according to directions (should all be in small, bite-sized pieces). Add onion to the large skillet and saute for 2-3 minutes. Add in the ground meat and chop into bite-sized pieces.
  • Add in sweet potatoes and cook another 3-4 minutes, stirring occasionally. Add zucchini and cook an additional 3 minutes until they begin to soften.
  • Stir in the salsa, tomato paste, black beans, garlic, seasonings, and cooked rice to evenly incorporate all ingredients.

Putting it All Together

  • Remove roasted peppers from the oven. Evenly divide filling mixture between peppers and stuff the insides. (If you have any leftover filling that's okay, you can save it for leftovers!) Return peppers to oven standing straight up for 5-10 minutes just to brown the tops.
  • Serve topped with avocado or plain yogurt (optional).


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, maybe even some chopped carrot or yellow squash, OR riced cauliflower!

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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