Whole 30 Classic Cauliflower Stuffed Peppers

Total time1 hr

Prep time20 min

Cook time40 min

Whole 30 Classic Cauliflower Stuffed Peppers

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise and seeded
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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
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
½ cup low-sodium chicken broth
1 cup shredded mozzarella cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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.

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