A naturally gluten-free, flavorful dish: bell peppers filled with a savory ground beef and turkey mixture, spinach, zucchini, and rice. A comforting weeknight meal that makes delicious leftovers.
Stuffed peppers are one of my favorite cozy, comfort-food dinners. This version combines ground beef and ground turkey with spinach, zucchini, cherry tomatoes and rice for a high-protein meal with plenty of vegetables. It’s easy to customize and perfect for batch cooking.
Why this recipe works
- Comforting and satisfying: warm, hearty and full of flavor.
- Balanced meal: protein, vegetables and rice make it complete.
- Flexible: use only turkey or only beef, swap white for brown rice, or change up the vegetables.
- Great leftovers: reheats well in the oven or microwave.
Recipe ingredients
- Spinach, cherry tomatoes, zucchini – fresh vegetables mixed into the meat filling.
- Bell peppers – hollowed and baked, then stuffed with the meat and rice filling.
- Garlic and onion – aromatics to season the meat.
- Ground turkey and ground beef – provide protein and richness.
- Basil, oregano, paprika, parsley – herbs and spices that deepen the flavor.
- Tomato paste and strained tomatoes or marinara – form the sauce for the filling.
- Rice – adds body to the filling; white or brown both work.
See the recipe card below for exact amounts and a full ingredients list.
Additions / Substitutions
- Add other vegetables such as corn, mushrooms, or carrots.
- Use only ground turkey or only ground beef if preferred.
- Swap white rice for brown rice.
- If you dislike bell peppers, try stuffing large tomatoes instead.
Step-by-step instructions
Step 1: Preheat the oven to 375°F. Cut the tops off the bell peppers, remove seeds, replace the tops, and place peppers in a large baking pan. Bake for 25 minutes to soften, then set aside.
Step 2: Cook the rice following package instructions (a common ratio is 1 cup rice to 2 cups water; cook about 20 minutes).
Step 3: In a large sauté pan, heat olive oil over medium. Sauté diced onion and garlic 2–3 minutes. Add ground turkey and ground beef, break into small pieces, and cook until browned (about 7–10 minutes). Season with dried basil, oregano, salt, black pepper, paprika and parsley.
Step 4: Stir in tomato paste and then the strained tomatoes or marinara. Remove from heat and fold in zucchini, halved cherry tomatoes, fresh spinach and the cooked rice.
Step 5: Fill each pre-baked pepper with the meat, vegetable and rice mixture. Replace the pepper tops, pour any remaining filling evenly around the peppers in the baking pan, and return to the oven.
Step 6: Bake for about 45 minutes, until the peppers are very soft and the tops are browned. If you prefer more browning, broil for a few minutes at the end—watch closely to avoid burning.
How to serve
These stuffed peppers are delicious on their own or with a light side salad. For a touch of sweetness that complements the tomato sauce, a light sprinkle of maple or coconut sugar just before serving can enhance the flavor balance.
How to store
- Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave until hot.
Other zucchini recipes you’ll love
Zucchini Casserole
Zucchini Egg Muffins
Zucchini Lasagna with Meat Sauce and Mushrooms
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Zucchini Stuffed Peppers with Meat and Rice
Ingredients
- 6 large bell peppers
- 4 cloves garlic, diced
- 1/2 cup diced yellow onion (about 1 medium)
- 1 Tbs olive oil
- 1 lb ground turkey
- 1 lb ground beef
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp paprika
- 2 tsp dried parsley
- 4 Tbs tomato paste
- 2 cups strained tomatoes or marinara sauce
- 1 cup white rice (or brown rice)
- 2 cups zucchini, sliced and quartered (about 2 small)
- 6 oz fresh spinach
- 2 cups cherry tomatoes, halved
Instructions
- Preheat oven to 375°F.
- Cut the tops off the bell peppers, remove seeds, replace the tops and bake in a 9×13 pan for 25 minutes. Remove and set aside.
- Cook the rice according to package directions.
- Sauté garlic and onion in olive oil over medium heat for 2–3 minutes. Add ground turkey and beef, break up and cook until browned (7–10 minutes). Stir in basil, oregano, salt, pepper, paprika and parsley.
- Add tomato paste and strained tomatoes or marinara; stir to combine. Remove from heat and fold in zucchini, cherry tomatoes, spinach and cooked rice.
- Fill the pre-baked peppers with the mixture, replace the tops and pour any remaining filling around the peppers in the pan.
- Bake 45 minutes until peppers are very soft and tops are browned. Optionally broil briefly to brown further—watch closely.
Nutrition
Nutrition information is an approximation.