Whole 30 Cajun-Style Stuffed Mini Peppers

Total time45 min

Prep time20 min

Cook time25 min

Whole 30 Cajun-Style Stuffed Mini Peppers

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Ingredients

4 servings

For the peppers

1 lb mini sweet peppers (about 16–18 peppers), halved lengthwise and seeded
Simple Truth Organic™ Mini Sweet Peppers Bellafina Sweet Baby Bell Peppers
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1 tbsp olive oil, for drizzling

For the filling

1 tbsp garlic-infused olive oil
1 lb ground pork
4 scallions, green tops only, thinly sliced
1 medium red bell pepper, finely diced
2 stalks celery, finely diced
1 cup cooked white rice
Chef's tip
Use cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet.
1 tsp smoked paprika
½ tsp dried oregano
½ tsp dried thyme
½ tsp cayenne pepper
½ tsp black pepper
½ tsp salt
1 tbsp tomato paste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the halved mini peppers cut-side up on a rimmed baking sheet, drizzle with the 1 tbsp olive oil, and season lightly with salt. Set aside.
2
Heat the garlic-infused olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the diced red bell pepper and celery and cook, stirring occasionally, until softened, about 4–5 minutes.

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