Whole30 Stuffed Red Pepper
Elevate your meal prep with these vibrant and flavorful Whole30 Stuffed Red Peppers, a wholesome twist on a classic recipe that checks all the boxes for healthy eating and big flavor. Packed with a savory mix of lean ground beef, diced zucchini, and aromatic spices like Italian seasoning and paprika, these peppers get an extra burst of freshness from parsley and garlic. Perfectly tender red bell peppers serve as edible bowls, baked to perfection in just 30 minutes. This low-carb, gluten-free, and dairy-free dish is ideal for busy weeknights, offering a nutritious and satisfying dinner that aligns with Whole30 principles. Serve them as a colorful centerpiece paired with a crisp salad, or enjoy solo for a complete meal that’s as delicious as it is good for you. Keywords: Whole30 stuffed red peppers, healthy dinner, gluten-free, low-carb recipes, meal prep friendly.
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 1 pound ground beef
- 1 small (diced) zucchini
- 1 14-ounce can diced tomatoes, no sugar added
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes. Set the peppers upright in a baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned and fully cooked. Drain any excess grease if necessary.
Stir in the diced zucchini, canned diced tomatoes, and tomato paste. Mix well to combine.
Season the mixture with Italian seasoning, paprika, salt, and black pepper. Let it simmer for 5 minutes to allow flavors to meld.
Stir in the chopped fresh parsley and remove the skillet from heat.
Stuff each red bell pepper generously with the meat and vegetable mixture. Press the filling down firmly to ensure it fits well.
Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove from the oven and allow to cool slightly before serving.
Garnish with additional parsley if desired and enjoy your Whole30-compliant meal!
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4138 mg | 180% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 37.1 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3134 mg | 67% | |
*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.
