Whole30 Stuffed Peppers

Whole30 Stuffed Peppers are loaded with protein and are a healthy, savory, low-carb meal. Made by packing bell peppers with a juicy ground beef-and-veggie mixture, replacing traditional white rice with cauliflower rice, and topping them with a dairy-free cheese alternative. The cauliflower rice is a perfect way to sneak in extra veggies. Plus, they will never even know its not real rice! Want a spicier stuffed pepper? Try these Buffalo Chicken Dip Stuffed Peppers or this Arrabbiata Stuffed Pepper Casserole.

Why You’ll Love This Recipe

Lower in Carbs: Swapping white rice for cauliflower rice cuts down the carbs, making it great for keto or low-carb diets.

Dairy-Free Comfort: Using dairy-free mozzarella lets you enjoy a gooey, melty topping without any stomach ache or dairy.

Bursting with Flavor: Seasoned meat, fresh veggies, and herbs make the filling so tasty that you will not miss the grains or heavy cheese.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect stuffed pepper dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Ground Beef: Ground beef works wonders in this casserole, imparting a hearty flavor and juicy texture that perfectly complements the rich, savory notes of the sauce. I like Grass Roots Coop for all my meats!

Bell Peppers: are a member of the nightshade family and are related to tomatoes. They can be green, red, yellow or orange eaten cooked or raw.

Cauliflower Rice: is raw cauliflower that has been pulsed in a food processor till it is small enough to resemble grains of rice. As a result, it is perfect for keeping this Whole30 stuffed peppers recipe compatible.

Marinara Sauce: and sauce made primarily from tomatoes that are typically a canned, pureed, and lightly seasoned product.

Extra Virgin Olive Oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.

Onion: an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked. In addition, onions become sweet when caramelized or roasted.

Nutritional Yeast: adds a cheesy flavor to dishes without the need for dairy, making it a popular choice in vegan or dairy-free recipes.

Basil: offers convenience and potency and is a savory herb that is usually a little sweet.

Oregano: is an intensely flavored herb, ground oregano brings a peppery bite and a slightly sweet, earthy aroma to the dish.

Garlic Powder: is best for when you want a milder flavor that will also coat meats easier for sautéing or quickly frying.

Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Dairy-free Cheese Alternative: I use dairy-free mozzarella.

Instructions

Preheat oven: to 375˚.

Lay peppers cut side up: in an oven proof casserole and spray with oil.

Bake 30 minutes: and remove from oven.

While the peppers are baking: heat oil in a large skillet.

Sauté onions: till soft then add the beef breaking apart and cooking till no longer pink. Be sure to crumble the meat well for the best consistency in these Whole30 stuffed peppers.

Remove pan from heat: and stir in cauliflower rice, nutritional yeast, sauce, and spices stirring well.

Stuff the peppers: with the mixture and top with shredded dairy free mozzarella.

Return to oven: and bake for 20 minutes.

Enjoy!

Recipe Tips and Tricks

Time saver: The beef mixture and the peppers can be cooked ahead of time and kept in a glass covered dish in the refrigerator for a day or two. This makes it an even quicker weeknight meal.

The amount of bell peppers you need: will depend on their size. Mine pictured were from our garden and huge so half easily fed one person. I also had left over stuffing and could have stuffed a few more peppers.

Recipe Variations

Marinara sauce: You can use your favorite jarred sauce for this recipe.

Rice: can be used in place of cauliflower rice if you are not concerned about keeping this recipe Paleo or Whole30 friendly.

Storage Tips

This Whole30 Stuffed Peppers recipe can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container. In addition, it’s freezer-safe for up to 6 months.

FAQs About Whole30 Stuffed Peppers

How do you keep the peppers from getting soggy?

When pre-baking be careful not to overcook the peppers, leaving them a bit firm.

How do you know when stuffed peppers are done?

You will know they are done when the peppers are tender and the filling is heated all the way through. Typically, this is indicated by the cheese being melted and slightly browned.

What side goes well with stuffed peppers?

A nice green salad or even mashed potatoes are delicious sides.