Beef Taco Stuffed Bell Peppers




  • 6 bell peppers in colors of choice (I buy the red, orange, yellow ones from Costco)

  • 1 tbsp cooking oil of choice (we use grass fed ghee or avocado oil)

  • ½ medium red onion, diced

  • 1 ½ lb grass fed ground beef

  • 1 zucchini, diced in ½ inch pieces

  • 4-6 oz tomato sauce

  • Taco seasoning mix (see notes below for recipe, or use 1 packet from the store)

  • 2 large handfuls spinach

  • Toppings: guacamole, shredded lettuce, diced cherry tomatoes, shredded cheese, avocados, salsa, etc.


  1. Preheat oven to 350 degrees F and spray a baking dish (just big enough to hold all 6 peppers upright) with cooking spray.

  2. Bring a large pot of water to a boil.

  3. In the meantime, prepare the bell peppers by cutting off the tops and removing the stems. Chop up any bits of the tops that are salvageable and set aside. Scoop out as much of the membrane and the seeds as you can.

  4. Once the water is boiling, drop in the peppers a couple at a time for about 3-5 minutes each. Strain as much water as you can, then place them in the baking dish, cut side up.

  5. Heat a large skillet over medium high heat.

  6. If applicable, make taco seasoning blend and set aside.

  7. Once the pan is hot, add 1 tbsp cooking fat of choice. Once the ghee or oil is hot, throw in the onions. Cook for about 3-4 minutes, until translucent.

  8. Add in the zucchini, and cook for another 3-4 minutes, stirring occasionally.

  9. Add in the ground beef, breaking up into pieces with your utensil as it cooks.

  10. After a couple minutes, add in your taco seasoning and tomato sauce and mix thoroughly to combine.

  11. Let the liquid cook down over about 5-10 minutes. Once it has reached a good consistency for tacos (not too liquid-y), stir in the spinach. Once the spinach is wilted, remove from heat.

  12. Evenly distribute the meat mixture into each bell pepper. Spray the tops of the peppers with a little cooking spray, and pour a small amount of water into the bottom of the dish.

  13. Cover dish with foil, and bake for about 30 minutes. Remove the foil, and bake for another 15 minutes or so - until the peppers are soft enough to your liking.

  14. Let cool for about 10 minutes before serving.