Whole30 Beef Stuffed Peppers

Elevate your dinner game with these hearty and flavorful Whole30 Beef Stuffed Peppers! Packed with seasoned ground beef, savory cauliflower rice, and vibrant herbs, this wholesome recipe is a delicious, grain-free take on a classic comfort food. Sweet bell peppers serve as the perfect vessel for the rich, Italian-inspired filling made with diced tomatoes, tomato paste, and a fragrant blend of garlic and onion. Simple to prepare and baked to tender perfection, this dish is ideal for a stress-free weeknight meal or an impressive healthy dinner option. Ready in under an hour, these stuffed peppers are Whole30-compliant, gluten-free, and packed with nourishing ingredients to please the whole family. Garnish with fresh parsley for a beautiful and satisfying finishing touch!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 large bell peppers
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 pound ground beef
• 14.5 ounces canned diced tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup cauliflower rice
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 4

Add minced garlic to the skillet and sauté for about 1 minute until fragrant.

Step 5

Add ground beef to the skillet and cook until browned, breaking it up with a spoon, approximately 6-8 minutes.

Step 6

Drain any excess fat from the skillet.

Step 7

Stir in the canned diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper into the beef mixture. Cook for 5 minutes to combine flavors.

Step 8

Add cauliflower rice to the skillet, stirring to incorporate evenly with the beef mixture. Cook for an additional 3 minutes.

Step 9

Remove the skillet from heat and stir in the chopped fresh parsley.

Step 10

Arrange the bell peppers in a baking dish. Fill each pepper with the beef and vegetable mixture, packing it in gently.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 12

Remove foil and bake for an additional 10 minutes or until peppers are tender.

Step 13

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1983.8g)

Amount per serving	% Daily Value*
Calories	1705.3

Total Fat 121.4g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 6.2g
Cholesterol 329.3mg	0%
Sodium 3489.9mg	0%
Total Carbohydrate 76.4g	0%
Dietary Fiber 25.8g	0%
Total Sugars 46.9g
Protein 92.0g	0%

Vitamin D 0IU	0%
Calcium 326.4mg	0%
Iron 15.8mg	0%
Potassium 4286.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 20.8%

Carbs: 17.3%