Dinner

These are a hearty, gut healthy dinner made with whole-food ingredients. Packed with lean grass-fed beef, fresh zucchini, and vibrant bell peppers, this gluten-free, high protein meal is perfect for a nourishing, family-friendly weeknight meal.

Zucchini and Grass Fed Beef Stuffed Peppers

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Zucchini and Grass Fed Beef Stuffed Peppers

Zucchini and Grass Fed Beef Stuffed Peppers

These are a hearty, gut healthy dinner made with whole-food ingredients. Packed with lean grass-fed beef, fresh zucchini, and vibrant bell peppers, this gluten-free, high protein meal is perfect for a nourishing, family-friendly weeknight meal.


Ingredients

  • 4 large bell peppers (any color)
  • 1 lb grass-fed ground beef
  • 2 zucchinis, grated (I used a food processor to do this. Be sure to squeeze out any access water or moisture)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 1 cup cooked quinoa (optional- adds protein)
  • 1 14.5 oz can fire roasted crushed tomatoes (no added sugar)
  • 2 tbsp avocado oil or olive oil
  • raw cheddar cheese, grated fresh
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F
  2. Slice off the tops of the bell peppers and cut in half. Remove the seeds and membranes. Set aside.
  3. In a large skillet, heat oil over medium heat. Add diced onion and garlic, and sauté until soft.
  4. Add the grass-fed ground beef and cook until browned.
  5. Stir in grated zucchini, quinoa (if using), paprika, cumin, chili powder, salt, and pepper. Cook for 3-4 minutes.
  6. Add the crushed tomatoes and simmer for another 5 minutes to let the flavors meld and liquid to thicken.
  7. Stuff each bell pepper with the beef and zucchini mixture. Top with hand shredded cheese.
  8. Place stuffed peppers in a baking dish, cover with foil, and bake for 30-35 minutes.
  9. Garnish with fresh parsley and serve hot.