Our stuffed peppers recipe uses taco seasoning in place of the more traditional Italian herbs and spices for a southwest twist on the traditional stuffed pepper.

Prep: 20 minsCook: 20 minsTotal: 40 mins
Servings: 4 servings 1x


  • Cooking spray
  • 4 large bell peppers, any color
  • 1 teaspoon olive oil or avocado oil
  • ½ medium yellow onion, chopped 
  • 1 small zucchini, diced (about 1 cup)
  • 2 garlic cloves, finely minced
  • 1 lb. lean ground beef (we used 93/7)
  • 3 tablespoons taco seasoning (may substitute 2 tablespoons chili powder + 1 teaspoon cumin + 1 teaspoon dried oregano)
  • 1 cup salsa of choice (mild or medium)
  • 1 (10-ounce) bag frozen cauliflower rice 
  • 1 ¼ cups finely shredded cheddar cheese, divided (omit for Whole30 and/or dairy-free)
  • Optional for serving: fresh cilantro, avocado slices, sour cream, cherry tomatoes, jalapeño slices


  1. Preheat the oven to 400°F.
  2. Wash and prepare the peppers by cutting them in half and scooping out the seeds. 
  3. Spray a large baking dish with cooking spray. 
  4. Place the pepper halves cut side up and place in the oven to bake for 15 minutes while you make the filling. The peppers should be almost tender, but not soft.
  5. Heat a large skillet over medium heat. Add the oil and swirl to coat the skillet. 
  6. Add the onion and zucchini to the skillet and cook for 4-5 minutes or until the onions just start to soften. 
  7. Increase the heat to medium-high heat. Add the garlic, ground beef, and taco seasoning. Cook for 8-10 minutes, stirring frequently, using a spatula or spoon to break up the ground beef.
  8. Stir in the salsa and frozen cauliflower. 
  9. Cover and cook for an additional 7-8 minutes or until the zucchini and cauliflower rice are tender, stirring occasionally. 
  10. Remove from heat and stir in ¾ cup cheese. 
  11. Remove the partially baked peppers from the oven. If moisture has collected in the bottoms of them, use a tong to tip the water into the pan. 
  12. Fill each pepper with the beef mixture. Sprinkle the peppers with the remaining ½ cup cheese and bake until the filling is heated through, the peppers are tender, and the cheese is melted, about 8-10 minutes.
  13. Serve with optional garnishes, if desired.

Nutrition Information

  • Serving Size: 2 stuffed pepper halves
  • Calories: 384
  • Fat: 16 g
  • (Sat Fat: 8 g)
  • Sodium: 612 mg
  • Carbohydrate: 21 g
  • (Fiber: 7 g
  • Sugar: 11 g)
  • Protein: 38 g
  • Cholesterol: 99 mg


© The Real Food Dietitians
Recipe By: Stacie Hassing