Fructose Free Whole30 Cilantro-Lime Stuffed Bell Peppers with Cauliflower Rice
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Learn more →Ingredients
4 servings
For the peppers
- 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
For the filling
- 1 tbsp olive oil
- 1 lb ground beef (85% lean)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, drained
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 3 cups cauliflower rice (fresh or thawed from frozen)
- 2 tbsp lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For baking
- ½ cup chicken broth
For serving
- 1 lime, cut into wedges (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9×13-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 ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 6–8 minutes. Drain off any excess fat.
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