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Mexican Stuffed Bell Peppers with Ground Beef and Zucchini

Mexican Stuffed Bell Peppers with Ground Beef and Zucchini

Dinner
Prep Time
15min
Cook Time
40min
Servings
4
Calories
420
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Chef's Note

For a spicier version, add a diced jalapeño with the onions or mix in a few dashes of hot sauce. You can also prepare these peppers a day ahead - just store them covered in the refrigerator and add an extra 10 minutes to the baking time.

Tags
Mexican
beef
high-protein
gluten-free
PCOS-friendly
stuffed peppers
one-dish meal
zucchini
Ingredients

  • 4 large bell peppers (red or green)

  • 1 pound lean ground beef

  • 1 medium zucchini

  • 1 small yellow onion

  • 3 cloves garlic

  • 2 tablespoons taco seasoning

  • 1 can (14.5 oz) diced tomatoes

  • 1 cup brown rice

  • 2 cups water

  • 1 cup shredded Mexican-blend cheese

  • 1/4 cup fresh cilantro

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Preheat the oven to 375°F (190°C).

  • 2

    In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for 25 minutes until tender. Remove from heat and set aside.

  • 3

    While the rice cooks, cut the tops off 4 large bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.

  • 4

    Dice the small yellow onion and mince 3 cloves of garlic. Grate or finely dice 1 medium zucchini.

  • 5

    Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

  • 6

    Add the minced garlic and cook for 30 seconds until fragrant.

  • 7

    Add 1 pound of ground beef to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes until browned.

  • 8

    Add the grated zucchini to the beef mixture and cook for 2-3 minutes until softened.

  • 9

    Stir in 2 tablespoons of taco seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 10

    Add the can of diced tomatoes (with juice) and simmer for 5 minutes, stirring occasionally.

  • 11

    Remove from heat and stir in the cooked brown rice and half of the chopped cilantro. Mix well.

  • 12

    Spoon the beef and rice mixture evenly into the 4 prepared bell peppers.

  • 13

    Top each pepper with 1/4 cup of shredded Mexican-blend cheese.

  • 14

    Cover the baking dish with foil and bake for 25 minutes.

  • 15

    Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is golden and bubbly.

  • 16

    Garnish with the remaining fresh cilantro before serving.

Nutrition Information (per serving)
420
Calories
32g
Protein
35g
Carbs
18g
Fat
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