Whole 30 Easy Stuffed Peppers

Total time1 hr 5 min

Prep time15 min

Cook time45 min

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise and seeded
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1 lb ground beef (85% lean)
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 can (15 oz) diced tomatoes, drained
1 can (15 oz) tomato sauce
1 ½ cups cooked long-grain 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 italian seasoning
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
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 about 1/4 cup of water into the bottom of the dish to help the peppers steam as they bake.
2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat reaches 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat.

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