Pregnancy Friendly Classic Cauliflower Stuffed Peppers
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 cups cauliflower rice (from about ½ medium head cauliflower, grated or pulsed)
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tbsp tomato paste
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup low-sodium chicken broth
- 1 cup shredded mozzarella cheese
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Pour the chicken broth into the bottom of the dish.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!