Whole30 Beef Stuffed Peppers
Elevate your dinner routine with these Whole30 Beef Stuffed Peppers—a wholesome, flavor-packed meal that's both satisfying and nutritious! Tender bell peppers are generously filled with a savory blend of seasoned ground beef, cauliflower rice, and aromatic vegetables, enhanced by Italian herbs and a touch of tomato paste for a rich, hearty taste. This healthy recipe is entirely grain-free, dairy-free, and Whole30-approved, making it perfect for anyone looking to enjoy a delicious, low-carb dinner without compromising on flavor. With a prep time of just 15 minutes and a total cook time of under an hour, these stuffed peppers make weeknight meals both effortless and delightful. Garnish with fresh parsley for a vibrant, herbaceous finish, and serve them as a standalone main course or alongside a crisp green salad!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon, approximately 6-8 minutes.
Drain any excess fat from the skillet.
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.
Add cauliflower rice to the skillet, stirring to incorporate evenly with the beef mixture. Cook for an additional 3 minutes.
Remove the skillet from heat and stir in the chopped fresh parsley.
Arrange the bell peppers in a baking dish. Fill each pepper with the beef and vegetable mixture, packing it in gently.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove foil and bake for an additional 10 minutes or until peppers are tender.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.5 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 931 mg | 20% | |
*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.
