Sweet Peppers Stuffed with Ground Beef and Zucchini

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 porkground chickenground lambground bison or ground turkey instead of beef.

  • makes:
    Serves 4
  • total time:
    Total time: 1 h 15 min
  • Tags:


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:
  • Total Fat:
  • Saturated Fat:
  • Cholesterol:
  • Sodium:
  • Total Carbohydrate:
  • Dietary Fiber:
  • Total Sugars:
  • Protein:


  • Knife
  • Large mixing bowl
  • Oven-proof baking dish
  • Tin foil


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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