Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed bell peppers make a beautiful presentation, especially if you use different colors of peppers. I like to halve the peppers, then stuff them, rather than stuffing them whole. This promotes a more even cooking and, in my opinion, a tastier result.

Instead of using rice, I use cauliflower rice – a healthier option that works well to absorb the juices and flavors as the peppers bake. Another departure from tradition is the spices I use – I like to give this dish Mexican-inspired flavors and warmth by using chili powder and cilantro.

Stuffed Bell Peppers
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Primal/Paleo, Gluten-Free
Yield: 5 servings
  • Olive oil cooking spray (make your own using a spray bottle)
  • 5 large bell peppers (7 oz each whole, 6oz without refuse)
  • 1 medium cauliflower head, cut into large chunks (12oz without refuse)
  • 2 tablespoons olive oil
  • 1 large onion, chopped (8 oz)
  • 1 lb. 85% lean ground beef
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 (6 oz) can tomato paste
  • 1 cup finely chopped cilantro
  • 4 oz shredded sharp cheddar (optional but good)
  1. Preheat oven to 375 degrees F. Line a large baking sheet with foil and spray it with nonstick spray.
  2. Remove the tops of the peppers, core and seed them. Cut each bell pepper in half, lengthwise.
  3. Place the cauliflower in the food processor. Process until it resembles rice.
  4. Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the riced cauliflower, the onion and the beef and cook, stirring and breaking the beef up as it cooks, about 7 minutes, until onion and cauliflower are soft, beef is lightly browned and liquids have evaporated. The mixture will not look very appetizing at this point. Don't worry about it, it will transform once you add the spices.
  5. Add the garlic, salt, black pepper, chili powder, cumin, paprika and tomato paste. Cook 2 more minutes, stirring, until everything is well-blended. Remove from heat and stir in the cilantro.
  6. Fill each bell pepper half with 1/10 of the mixture, packing it in, and place in the prepared baking sheet. Sprinkle with cheese, if using. Lightly spray with olive oil spray. Bake, uncovered, 30 minutes, until pepeprs are tender and cheese is melted. Remove from the baking sheet onto paper towels and let stand at least 10 minutes before serving.
Nutrition Per Serving
Serving size: 1 stuffed pepper; Calories: 460; Fat: 28g; Carbohydrates: 28g; Sugar: 7g; Sodium: 734mg; Fiber: 7g; Protein: 28g
Stuffed Bell Peppers

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