Sweet Peppers Stuffed with Ground Beef and Zucchini

Stuffed peppers are a great way to get creative with ground meat and vegetables you may have on-hand. If you don't have zucchini, you could substitute eggplant, squash, or mushrooms - whatever you like. You can also make these a few days ahead, store in the refrigerator, and add the breadcrumbs right before baking. You can enjoy these stuffed peppers solo for a nice light lunch or appetizer. Or serve them with salad, rice, or some additional filling to make a heartier meal. You can also use ground pork, ground chicken, ground lamb, ground bison or ground turkey instead of beef.

makes:

Serves 4
total time:

Total time: 1 h 15 min
Tags:

beef

Ingredients

Grass-Fed Ground Beef

1/2 lb

Cubanelle peppers (small bell peppers or poblanos will work as well)

Cloves garlic, peeled and minced

Zucchini, trimmed and diced

1 small

Parmesan cheese, grated

3/4 cup

Seasoned breadcrumbs

2 cups

Extra virgin olive oil

1 Tbsp

Kosher salt

1 tsp

Freshly ground black pepper

1 tsp

Tomatoes, diced

1/4 cup

Dried dill

1/2 tsp

Nutrition Values

Calories:

368
Total Fat:

15.5g
Saturated Fat:

5.9g
Cholesterol:

71mg
Sodium:

1064mg
Total Carbohydrate:

30.1g
Dietary Fiber:

4.4g
Total Sugars:

12.8g
Protein:

30.8g

Utensils

Knife
Large mixing bowl
Oven-proof baking dish
Tin foil

Instructions

Preheat oven to 350°F. Cut the tops off of each of the peppers, remove and discard seeds, and set aside.

In a large mixing bowl add the beef, garlic, zucchini, cheese, breadcrumbs, oil, salt and pepper. Mix until well combined.

Sprinkle the tomatoes and dill over the top and add about ¼ cup of water to the bottom of the dish. Place peppers in baking dish; fill with meat mixture. Cover with foil and bake for about 60 minutes or until the peppers are soft and the beef is thoroughly cooked.