Beef · ALWAYS FREE
Beef & zucchini stuffed peppers
Roasted red pepper halves hold a savory filling of ground beef, diced zucchini and tomato, with oregano and no grain filling.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 400°F (200°C). Put the 8 pepper halves cut-side up in a large baking dish or rimmed sheet, using two dishes if necessary so they do not overlap. Brush with 0.282 oz oil, sprinkle with 0.0353 oz salt and roast for 18–20 minutes, until beginning to soften.
- While the peppers roast, heat the remaining 0.423 oz oil in a wide skillet over medium-high heat. Add the beef and cook for 7–9 minutes, breaking it into small crumbles. Check the beef in several places with a food thermometer and continue cooking until it reaches 160°F (71°C). Wash hands and utensils that touched raw beef.
- Add the onion and zucchini to the beef. Cook for 7–9 minutes, stirring often, until the onion softens and most released liquid evaporates. Add the garlic, tomato paste and oregano; stir for 1 minute.
- Add the diced tomatoes with their juices, remaining 0.0705 oz salt and pepper. Simmer uncovered for 5–7 minutes, until moist but thick enough to mound on a spoon rather than run. Remove the pepper dish from the oven and carefully pour away any watery liquid pooled in the halves.
- Divide all the hot filling evenly between the 8 pepper halves, gently mounding it. Bake for 12–18 minutes, until the peppers are tender and the center of the filling reaches 165°F (74°C). Rest for 5 minutes. Serve 2 filled halves per person, using all the filling across 4 servings. Pack leftovers into shallow containers and refrigerate promptly at 40°F (4°C) or colder, within 2 hours of cooking or 1 hour above 90°F (32°C). Use within 3–4 days; reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 358 kcal
- Protein
- 35.2 g
- Total carbohydrate
- 19 g
- Total fat
- 16.5 g
- Total sugars
- 12.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here.
View the ingredient calculations · Source 1Why it’s in this collection
- High Protein: Protein-only lower-bound estimate within an ingredient-sum model: 600 g raw 93%-lean / 7%-fat ground beef × 20.85 g protein per 100 g ÷ 4 equal portions = 31.275 g, rounded down to 31.2 g per portion. Other ingredients are not counted. The raw weight matches the exact USDA raw-food record. This is an estimate, not a guaranteed minimum in the cooked dish or a full nutrition panel; ingredients, preparation and portioning vary. USDA reference · USDA reference · USDA reference
- Weight Loss Journey: One of four measured equal portions includes 250 g raw trimmed nonstarchy vegetables (600 g trimmed red bell peppers + 400 g zucchini; onion and tomato are not counted) and an anchor-only protein estimate of 31.2 g. Vegetable figures are raw edible weights before cooking, not cooked serving weights. The exact ingredient list specifies no added sugar and the method is not deep-frying. This meets the site’s portion-aware criteria (at least 20 g estimated protein and 150 g nonstarchy vegetables per portion); it does not prescribe calories or promise weight loss. Supporting reference · Supporting reference · Supporting reference · Supporting reference
- Paleo: Every listed ingredient was checked against the site’s ingredient exclusions. No white potatoes, grains, legumes, dairy, added sugar, syrups or unverified sauces are included. Use the exact specified ingredient composition; substitutions need a new review. This label describes ingredient compatibility only, not a health outcome. Supporting reference
- Gluten-Free: Lean ground beef, bell peppers, zucchini, onion, garlic, olive oil, oregano, salt and pepper; canned tomatoes and tomato paste have explicit plain-ingredient specifications.
Required label checks: Keep the exact tomato and tomato-paste ingredient restrictions; a prepared pasta sauce is not equivalent. Gluten-Free eligibility is conditional: choose gluten-free-labeled packaged the explicitly specified canned tomatoes and tomato paste, dried oregano and ground pepper; verify all other packaged ingredients and avoid gluten cross-contact during preparation.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
