Stuffed Bell Peppers

Stuffed Bell Peppers
Serves 2


4 bell peppers

1 lb ground beef or turkey

1 onion, chopped

2 garlic cloves, chopped

1 large fresh tomato, diced

1 zucchini, chopped

1 large egg (substitute: 2 Tbsp flax meal and 6 Tbsp. water)*

1/2 tsp. cumin

1 Tbsp. chili powder

1/2 tsp. salt

fresh ground pepper to taste

Fresh cilantro (optional)

Avocado or pre-made guacamole

Preheat oven to 375.

(If you are using the egg substitute: In a small bowl, combine flax meal and water. Set aside to thicken.)

Brown meat in large skillet and add onion and garlic and cook 4 minutes. Add zucchini and cook another 3 minutes.

Remove from heat. Add tomato, spices and egg (or flax/water mixture) and combine all. Taste to see if you need to adjust spices to your liking (ex: add more heat, more chili powder, etc).

Cut tops off peppers but keep them. Scoop out seeds and spoon meat mixture into peppers. Bake in oven 30-40 minutes in glass baking dish until well heated and peppers are slightly browned. Keep an eye on them as this can happen fast.

Top with sliced avocados or pre-made guacamole and serve with salad.

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