• Alissa Jackson

Veggie Packed Stuffed Peppers

This version of stuffed peppers is gluten-free, dairy-free, and full of veggies and protein. Even if you're not on a diet reset, you have got to try this one. They are full of savory flavors and are also super easy!! These take a few steps to make, so it might not be the optimal meal when you are super crunched for time, but they are definitely quick enough and easy enough for a weeknight meal!





Preheat your oven to 350 degrees. Then start by browning your ground beef. When your meat is almost cooked through, add in your Holiday Vegetable Hash. Now it is time to season when the meat is fully cooked, and the hash is saluted.





Add in TJs Everyday Seasoning, salt, and TJs Dairy-Free Mozzarella Shreds. Finally, stir in your whisked eggs.








Next, chop off the tops of your peppers and clear them of seeds. You choose the colors of peppers that your family prefers. My family prefers the sweetness of red, orange, and yellow peppers with this dish. Stand the peppers up in a baking dish.







Now fill each pepper with the meat and veggie mixture.


Cover your stuffed peppers with foil. Then bake the covered peppers for 30-35 minutes. Then uncover your peppers and let them cook for 5 more minutes. I apologize that I don't have a picture of the finished peppers. I completely forgot to take one that evening as everyone in my family was starving! I'll snap a photo the next time I make these and add it!!


Veggie Packed Stuffed Peppers


6 Bell Peppers of Your Choice

2 lbs. of ground beef

1 container of TJs Holiday Vegetable Hash

1 cup of TJs Dairy-Free Mozzarella Shreds

1-2 teaspoons of TJs Everyday Seasoning

1/2 teaspoons (or to taste) Salt

3 whisked eggs


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