These healthy Whole30 Stuffed Peppers are perfect for an easy dinner and only use a few simple ingredients.
These gluten-free Mexican stuffed peppers are easy to make and a great dinner recipe that your whole family will love!
One thing I love about making these paleo stuffed peppers is that they are great for meal prep. I am always looking for an easy way to get a healthy meal in at lunchtime so I like to make a batch of these to have on hand for lunches during the week. They have become one of my favorite meals!
Ground beef- You can use ground turkey or really whatever ground meat you like.
Bell peppers- I like to use red and orange bell peppers but you can use green peppers or yellow bell peppers.
Cauliflower rice- I like to use frozen cauliflower rice but you can use fresh. You could also use white rice but that would make this pepper recipe not Whole30 or Paleo.
Taco seasoning- I use my homemade Whole30 Taco Seasoning, but you can use Siete's taco seasoning to keep this Whole30.
Step by step
- Preheat the oven to 375 degrees Fahrenheit.
- Cut your bell peppers in half long ways and remove the seeds and veins. Place peppers in a casserole dish. I leave the tops of the peppers on.
- Dice the onion and add it to a large pan with olive oil or avocado oil and cook on medium heat until soft. About 5 minutes.
- Add your ground beef and cook until browned. About 7-10 minutes.
- To the large skillet, add the cauliflower rice, chopped cilantro, taco seasoning, and a can of Rotel. Cook for 5 minutes.
- Using a spoon, fill the pepper halves and bake at 375 for 30 minutes.
Frequently asked questions
Yes! Bell peppers are rich in many vitamins and antioxidants, especially vitamin C. They are great for your eye health and reduce the risk of several chronic diseases.
Bell peppers don't need to be blanched before stuffing. Some people like to blanch their peppers before stuffing them to soften the peppers and take away any bitterness the peppers might have.
Tips and notes
I like putting the pepper halves in a casserole dish because I think it holds them in place better, but you can use a baking sheet.
If you like spicy dishes then you can add red pepper flakes to this for a little kick.
I love topping my stuffed peppers with this easy Vegan Avocado Crema and fresh herbs like cilantro, oregano, green onion, or parsley. You can also top them with hot sauce and even some Kite Hill dairy-free sour cream.
Storing and reheating
Store leftovers in an airtight container for up to 5 days.
I usually reheat my peppers in the microwave but you can reheat them in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.
Whole30 Stuffed Peppers
- 4 Bell Peppers
- 1 pound Ground Beef
- 1 cup Frozen Cauliflower Rice
- 1 can Rotel *see notes
- ½ Onion (diced)
- 2 tablespoons Taco Seasoning *see notes
- ¼ cup Cilantro (chopped)
- Pre heat the oven to 375 degrees Fahrenheit.
- Cut the bell peppers in half long ways and remove the seeds and veins. I leave the tops of the peppers on but you can cut them off.
- Dice the onion and add it to a large skillet with avocado oil and cook on medium heat till soft, about 5 minutes.
- Once the onions are cooked add the ground beef to the pan and cook till browned, about 7-10 minutes.
- Add the cauliflower rice, Rotel, cilantro, and taco seasoning to the pan and cook for 5 minutes.
- Using a spoon, fill the pepper halves with the meat mixture and cook at 375 degrees Fahrenheit for 30 minutes.
- Casserole dish
- large skillet
*nutrition information is an approximateShare this recipe on Facebook