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Cozy Stuffed Bell Peppers

Bell peppers stuffed with seasoned ground beef, zucchini, and tomato sauce — no rice.
Print Recipe
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4 to 6 peppers

Ingredients
  

  • 4 to 6 bell peppers any color
  • 1 lb ground beef
  • 1 medium onion finely chopped
  • 1 medium zucchini or squash diced small
  • 3 cloves garlic minced
  • 1½ cups tomato sauce
  • 1½ teaspoons Italian seasoning
  • 1 teaspoon salt or to taste
  • ½ teaspoon paprika
  • 1 to 2 tablespoons lemon juice to taste
  • Olive oil for cooking

Instructions
 

  • Preheat your oven to 375°F. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
  • Heat a drizzle of olive oil in a large oven-proof skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.
  • Add the diced zucchini or squash and cook for another 2 to 3 minutes, until just tender. Stir in the garlic and cook for about 30 seconds.
  • Add the ground beef to the skillet. Cook until fully browned, breaking it up as it cooks. Drain excess fat if needed.
  • Stir in 1 cup of the tomato sauce, Italian seasoning, salt, paprika, and lemon juice. Simmer for 3 to 5 minutes, until slightly thickened.
  • Arrange the peppers in the skillet and spoon the beef mixture evenly into each bell pepper. Top with olive oil.
  • Cover loosely with foil and bake for 30 minutes. Remove the foil and bake an additional 10 to 15 minutes, until the peppers are soft and the filling is bubbling.
  • Let the peppers rest for about 5 minutes before serving.