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.
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makes:Serves 4
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total time:Total time: 1 h 15 min
Ingredients
Nutrition Values
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Calories:368
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Total Fat:15.5g
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Saturated Fat:5.9g
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Cholesterol:71mg
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Sodium:1064mg
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Total Carbohydrate:30.1g
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Dietary Fiber:4.4g
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Total Sugars:12.8g
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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.
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This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).
