Guest Blogger Recipe: Bell Pepper Burrito Bowls for a Happy Fit Belly | Rye & Rye Brook Moms

“Eat your veggies”! – We heard it growing up and now we tell it to our families, but sometimes we forget to load up our plates with a range of colors. Luckily, these easy, perfectly portioned burrito bowls provide all the veggies and more!

This recipe, which calls for 8 servings, is great for meal planning or for a big family. It has become one of my grab-and-go options for a quick, pre-portioned breakfast, lunch or dinner. It’s also free of dairy and grains, without lacking the 3 essential macro-nutrients: Lean protein, healthy fat and complex carbohydrates.


Try these colorful bowls to keep you, your belly and your whole family healthy and happy!

Serves 8


8 bell peppers (any color!)

2 tbsp. olive oil

1 medium red onion, diced

2 lbs. ground turkey

3 medium sized zucchini Squash, diced

1 package of cauliflower rice, (about 3 cups if making your own)

1 small jar of your favorite salsa (about 1½-2 cups)

1 package of Taco seasoning or make your own by mixing 1½ tsps. of each:

chili powder, cumin, coriander, smoked paprika and garlic powder.

¼ tsp. sea salt

¼ tsp. smoked paprika

8 eggs

Optional: cilantro and avocado for garnish


  1. Prepare your red peppers by cutting off the tops and carefully hollowing out the seeds and ribs. Place them in a deep dish and set aside.
  2. In a large deep skillet, heat the olive oil on med-high heat. Add your onions and cook for about 5 minutes or until they start to look translucent. Add your ground turkey, salt and taco seasoning in with the onions. Continue to stir and break up the turkey as it browns and is fully cooked through, about 8 minutes. Toss in the Zucchini squash and salsa, stir to combine and let it cook for 5 minutes. Add the cauliflower rice and stir to combine. Let it sit with the heat off for a few minutes. Don’t worry if your cauliflower rice and zucchini aren’t fully cooked, they will steam in the peppers when baked.
  3. Pre-heat your oven to 375 degrees Fahrenheit. Stuff each bell pepper ¾ of the way full. Crack one egg on top of each stuffed pepper and sprinkle with smoked paprika. Place the peppers into the oven for 30-35 minute or until the top of the eggs are cooked to your liking.
  4. Top with cilantro and/or some avocado and dig in!


For more recipes check out the Happy Fit Belly website, your tummies will thank you! 

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