• Author: Charlotte Smythe
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x



  • 4 large bell peppers (multiple colors)
  • 1 tbsp. avocado oil
  • 1/2 lb. ground beef (pork or bison)
  • 1/2 onion (diced)
  • 2 garlic cloves (minced)
  • 1 tsp pink Himalayan sea salt
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp chili powder
  • 1 1/2 cup arrabbiata sauce
  • 1/2 large zucchini
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1/4 cup fresh basil (cilantro or parsley work well)
  • 1/3 cup plus 2 tbsp. parmesan cheese
  • 1/4 cup mozzarella cheese
  • fresh parsley for garnish


  1. Preheat oven to 350 degrees F.
  2. Cut off the top of each pepper, remove the seeds, and place them up right in a baking dish.
  3. Then, transfer them to the oven and bake for 20 minutes.
  4. Heat avocado oil in a skillet over medium high heat.
  5. Add onions and garlic and sauté until onions are translucent.
  6. Now, stir in ground beef, salt, pepper flakes, chili powder and cook until meat is browned.
  7. Then, add arrabbiata/marinara sauce and stir to combine.
  8. Simmer for 5-10 minutes and remove from heat.
  9. In a mixing bowl, add ricotta, egg, basil, 1/3 cup parmesan cheese and stir to combine.
  10. Now, slice the zucchini into very thin rounds and set aside.
  11. In another bowl, mix together remaining 2 tablespoons of parmesan and mozzarella cheese.
  12. Remove peppers from the oven and drain off any access water inside the peppers.
  13. Stuff the peppers by alternating the meat sauce (1-2 tbsp.), zucchini slices (2-3 slices) and ricotta mixture (1-2 tbsp.) in that order.
  14. After the second and last layer, top off each pepper with the mozzarella and parmesan cheese mixture.
  15. Return dish to the oven and bake for 20 minutes.
  16. Now, turn the oven to broil and continue to bake for 5 minutes or until cheese is bubbly and brown.
  17. Rest for a few minutes and serve