20 Mouth-Watering Stuffed Vegetable Recipes

Whether you’re looking for a delicious, simple vegetable side dish or a nutritious, low-calorie, family-friendly veggie-packed meal, this is the place for you! Today, we have 20 stuffed vegetable recipes that are healthy, simple, and oh-so-tasty that even the pickiest of eaters will enjoy!

Jump To The Stuffed Vegetable Recipes

Here at Healthy Seasonal Recipes, it’s no secret that we love veggies! In our world, vegetables are what make the world go round. So, whether you’re in the mood to whip up a simple side that features the season’s best or looking for an easy way to add extra nutrition to your favorite family-friendly meal, this collection of healthy vegetable recipes will quickly become your go-to list!

In addition to healthier versions of classic stuffed vegetable recipes, we also included some of our favorite low-carb and vegetarian dishes – seriously, this list has a recipe for everyone.

Plus, we included our featured recipe: Low Carb Mexican Beef Stuffed Peppers. These Mexican-inspired peppers come together in less than 30 minutes, are low-carb, gluten-free, and ridiculously tasty – everything a hearty vegetable dish should be!

Our Favorite Vegetables to Stuff

All kinds of squashes from summertime favorites such as zucchini to winter squashes like acorn, delicata, and spaghettiEggplantPeppersLeafy veggies and cabbage

Stuffed Vegetable Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie


20 Mouth-Watering Stuffed Vegetable Recipes

Katie Webster

Total Time:
20 minutes

6 servings


These 20 mouth-watering stuffed vegetable recipes are delicious family-friendly, kid-approved weeknight side dishes or meals with most coming together in under an hour. These Low-Carb Mexican Stuffed Peppers are a tasty, quick, slightly spicy recipe that will quickly become a family favorite!


6 large bell peppers, cut in half lengthwise and cored
2 teaspoons coconut oil or avocado oil
1 pound ground beef or turkey
1 cup chopped red onion
1 cup chopped white or crimini mushrooms
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon ground chipotle chili
½ teaspoon salt
¼ teaspoon cinnamon
½ cup canned tomato puree
4 ounces shredded sharp cheddar cheese or Mexican cheese blend
chopped fresh cilantro leaves for garnish, optional


Place the peppers, cut side down in a microwave-safe baking dish. Add 1 cup water to the baking dish. Cover with a layer of parchment or wax paper. Cover with plastic wrap. Microwave on high until the peppers start to soften, for 4 to 5 minutes. Carefully remove the cover, drain off the water, and turn the peppers cut-side up in the baking dish.
Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and cook, crumbling with a wooden spoon until the meat is browned, about 5 minutes. Add onion and mushrooms and cook, often stirring, until the mixture is browning along the pan’s edge and the vegetables are softened, 4 to 6 minutes. Stir in cumin, chili powder, chipotle, salt, and cinnamon and cook until fragrant, about 30 seconds. Remove from heat and stir in tomato puree.
Fill the peppers with the meat mixture (about ½ cup per pepper half). Top with cheese, dividing evenly. Microwave the peppers in the baking dish, uncovered until the cheese is melted and the peppers are tender, 2 to 3 minutes. Serve warm with cilantro on top if desired. 


Microwave Tip: This recipe was tested in a 1200-watt microwave. Adjust cooking times depending on your microwave oven.

Once the peppers have been steamed, carefully remove the plastic from the dish of peppers. There will be steam trapped inside, and it’s easy to get burned.

Prep Time: 20 minutesCook Time: 10 minutesCategory: EntreeMethod: StovetopCuisine: Mexican


Serving Size: 1 stuffed pepper half
Calories: 247
Sodium: 402
Fat: 15 g
Saturated Fat: 8 g
Carbohydrates: 9 g
Fiber: 4 g
Protein: 22 g

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