20 Mouth-Watering Stuffed Vegetable Recipes

close up of low carb mexican stuffed peppers on a white plate

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!

overhead shot of low-carb stuffed Mexican peppers on white plate

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 spaghetti
  • Eggplant
  • Peppers
  • Leafy veggies and cabbage

Stuffed Vegetable Recipes

This Italian Stuffed Spaghetti Squash is a flavorful, lower-carb alternative to pasta while offering all the classic flavors of a traditional, cheesy, comforting dish. With only 30 minutes of hands-on time, this dish is on the table in under an hour!

These easy, protein-packed, microwave Vegetarian Stuffed Peppers are loaded with Italian flavors such as basil, tomatoes, olives, and Fontina cheese. Plus, they're ready to enjoy in just 40 minutes!

Quick and easy, Italian Chicken Stuffed Sweet Potatoes are full of cheesy chicken, fresh basil, and spinach and enveloped in a marinara sauce for a dish that is the epitome of comfort on a plate.

Low-calorie, protein-packed Crab Stuffed Portobello Mushrooms are hearty for an easy weeknight dinner but elegant enough to serve as a main course for your next holiday or special occasion.

Naturally gluten-free, these low-carb Swiss Chard Rolls are stuffed with lean beef, subtly sweet pine nuts, zante currents, and salty feta cheese for one warm, comfort food dish. Make it a complete meal and serve with couscous, rice, or pasta, or keep it grain-free and low-carb and serve it over cauliflower rice.

Shepherd's Pie Loaded Baked Potatoes are filled with savory ground beef and bathed in a classic Shepherd's pie gravy. These loaded potatoes are a hearty comfort food recipe that's kid-friendly, too!

Grilled Summer Squash Boats are an awesome vegetarian, low-carb, gluten-free recipe that's bursting with those classic summertime flavors from the garden.

20-minute spicy Mexican Stuffed Peppers are a cheesy, low-carb, keto-friendly, gluten-free, tasty weeknight meal that the whole family is sure to love.

Beef Stuffed Zucchini Boats utilize fresh summertime zucchini that's filled with a hearty homemade meat sauce, topped with cheese, and then baked to perfection. These delicious boats are low-carb, gluten-free, and the perfect meal to whip up for an easy weeknight family-friendly dinner.

Stuffed Portobello Mushrooms are a quick 35-minute weeknight dinner that's reminiscent of a meatball sub but without guilt. High in protein, and low in carbs, these portobellos are stuffed with Italian seasoned beef and marinara, topped with shredded cheese, then roasted to perfection! Serve with a light salad for one tasty and complete meal.

Whether you're looking for a tasty veggie side or a satisfying meatless entree, this Stuffed Delicata Squash is for you. Tender squash is stuffed with hearty quinoa, buttery walnuts, succulent veggies, and sweet dried fruit. Then it's topped with creamy goat cheese to take this already delicious vegetarian dish over the edge.

Mexican Quinoa Stuffed Peppers are full of classic Mexican flavors that come together in just 30 minutes. Pair with homemade guacamole and salsa for a quick, healthy, family-friendly meal.

Gemista is a hearty and flavorful Greek-inspired stuffed tomato recipe full of savory ground meat, rice, and warm spices and baked until perfectly tender. Serve as a show-stopping side or enjoy as a main dish and pair with a light salad for a complete low-calorie meal.

Easy, savory, and delicious, these Healthy Stuffed Mushrooms are a must-have appetizer for the holidays or just because! These handheld snacks are creamy yet crispy, making each bite absolute perfection.

Vegetarian Cheesy Mexican Quinoa Stuffed Acorn Squash is ready in 30 minutes and is packed full of protein for a nutritious, family-friendly, meatless main course.

These Guacamole Stuffed Sweet Potatoes are made with just 10 ingredients and come together in under an hour. Serve as a delicious side dish or enjoy them as an easy yet filling vegan dinner.

Protein-packed Stuffed Eggplant is loaded with ground meat, rice, warm Lebanese spices, and nutty pine nuts and baked in a delicious tomato broth until tender. Bonus, this dish can easily be made vegan depending on your dietary needs.

French-inspired Provençal Style Stuffed Onions are an easy side that pairs beautifully with everyday meals yet is elegant enough to serve at your next holiday get-together.

Avocado Stuffed Quinoa Salad is easy to make, coming together in just 35 minutes, and is full of healthy fats and ingredients. Serve at brunch by themselves, with a light salad, or pair as a side with chicken and fish to round out a main course.

Mushroom Stuffed Vegetarian Cabbage Rolls are the perfect make-ahead dish. Full of earthy mushrooms, nutty lentils, and brown rice, then simmered in a flavorful tomato sauce until golden brown. Perfect to serve as a weeknight meal but special enough to enjoy during the holidays for a savory meat-free option.

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

rainbow stuffed peppers on a white plate

20 Mouth-Watering Stuffed Vegetable Recipes


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


  1. 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.
  2. 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.
  3. 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 minutes
  • Cook Time: 10 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: 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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