21 Day Fix Approved Stuffed Peppers

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Back when I co-hosted my very first challenge group as a brand new coach last year, this was a recipe that was heavy in my dinner prep rotation. I’ve fallen off that good clean eating wagon a time or two since then, and I thought what better way to kick my own butt in gear than by sharing this nom-nom-licious recipe (I know… I say things like that from time to time…) again. I’ve been digging in hard to look for, and to come up with,, recipes that are 21 Day Fix compliant. No matter which program I decide to kick my own butt with, I always (ALWAYS) use those beautiful little color-coded portion control containers of love to help me with my nutrition goals. And ya know what? I often use them even when I’m eating not-so-clean. Heck yeah! If I make some mashed potatoes or Rice-A-Roni, I just use that handy little yellow container to measure out my serving so I know I won’t over do it.  Because sometimes you need baby steps. Am I right?

These stuffed peppers are super easy to prepare on a weeknight, especially if you brown the ground beef (or turkey) and veggies the night before (or earlier in the day) as I often do. These are yummy and totally easy to reheat the next day for lunch. And bonus… These little babies are 21 Day Fix approved, so bonus! So, why not give them a try?


  • 4 large sweet bell peppers – your choice of color. Personally, I like to go with one of each color myself (1 green container each)
  • 1 package 93% lean ground beef. You can also use lean ground turkey breast. Totally up to you. Honestly, ground turkey makes me gag. I don’t know why, it just does. I’ll eat it, but it ain’t my favorite, that’s for sure. Same goes for turkey bacon. I just prefer the ground beef.  (depending on the size of the package, 4-6 red containers)
  • 2 cans of diced tomatoes 14.5 oz each
  • 2 garlic cloves, minced
  • 1 large yellow onion, diced (1 green container)
  • 1 cup cooked brown rice or quinoa. I LOVE quinoa. I could go on for days about my love for this ancient grain… (2 yellow containers)
  • 1/4 cup shredded mozzarella cheese (2 blue containers)
  • 1 tsp each of Italian seasoning, cumin, garlic powder, onion powder
  • salt & pepper to taste


  1. Cook rice (or quinoa) according to the package instructions.
  2. Dice the onion and garlic. Chop the tops off of the bell peppers.
  3. Heat the olive oil in a pan and saute onion and garlic until tender. Add ground beef (or turkey) and brown it, stirring occasionally.
  4. Heat a large pot of water to boiling. Boil peppers for 3 minutes and remove. Drain on paper towels.
  5. Open the cans of tomatoes and pour the tomato juice into the bottom of the baking dish. Stand peppers in the baking dish. Then add the tomatoes to a large mixing bowl.
  6. Add the ground beef (or turkey), sauteed onions/garlic/peppers, 1 blue container cheese, 2 yellow containers of rice (or quinoa) and seasoning to the diced tomatoes and mix well.
  7. Fill each pepper with the mixture. Top with the remaining blue container of cheese.
  8. Bake at 375 degree for 25-30 minutes.



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