Stuffed Bell Peppers Recipe

These beef, squash and kale stuffed peppers fit our Cutting Carbs and Dairy & Grain-Free Lifestyles.
  • Ready in: 1 hour
  • Prep time: 20 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: 6 servings

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cooking methods

  • Bake
  • Stovetop


  1. Preheat oven to 375°F. Cut just enough off the bottom of each pepper so that they sit upright. Cut tops off and remove seeds. Set in a 13x9-inch baking dish.
  2. In large skillet over medium-high heat, cook and crumble beef, Onion Onion Seasoning and Ultimate Steak Seasoning until no longer pink, about 5-6 minutes. Drain off liquid.
  3. Stir in squash, mushrooms and Rustic Herb Seasoning. Continue cooking 3-4 minutes. Stir in kale and tomato paste. Continue cooking 3-4 minutes.
  4. Divide among peppers. Place back in baking dish. Add ½ cup water to dish. Cover with aluminum foil and bake 30 minutes. Remove foil and continue baking 10 minutes.

Makes 6 servings.

Serve with Creamy Avocado Chopped Salad recipe.

Wine Pairing: Merlot

Make Ahead & Freeze: Combine beef, Onion Onion Seasoning and Ultimate Steak Seasoning in a quart freezer bag. Place squash, mushrooms and Rustic Herb Seasoning in a quart freezer bag. Place kale and tomato paste in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Nutrition per Serving: Calories: 360 Total Fat: 18g Sat. Fat: 7g Cholest: 75mg Sodium: 560mg Carbs: 25g Fiber: 6g Sugar: 10g Protein: 27g

Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.

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Rated 5 out of 5 by from Fantastic and Healthy Stuffed Peppers These stuffed peppers turned out so so good! I used very lean meat and the typical rice was replaced with veggies. As one other reviewer stated, if you don’t care for the taste of kale or mushrooms, you can’t even notice them. The peppers are just a delicious blend of flavors! Love, love, LOVE!
Date published: 2021-08-02
Rated 5 out of 5 by from Best Stuffed Pepper recipe ever! My family loved these! My son who refuses to eat mushrooms never knew they were in there! I will be making these again. I'm not a pepper fan so I'm thinking the stuffing would make great stuffed cabbage filling.
Date published: 2020-03-28
Rated 5 out of 5 by from Pure scrumptiousness These stuffed peppers are the BOMB! I couldn't stop eating. There is so much flavor my taste buds were in heaven. And, if you don't like kale, it's ok because all the flavors you can't even tell. And you still get all the health benefits of it. Happy tummy, full tummy, mmm mmmmm mmmmm!!!
Date published: 2020-03-26
Rated 5 out of 5 by from Excellent cutting carbs recipe Served this at a party in pepper rings and everyone fell in love! Gone in a flash!
Date published: 2020-02-05
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