Red Meat Allergy Friendly Whole30 Cilantro-Lime Stuffed Bell Peppers with Cauliflower Rice
Total time1 hr
Prep time20 min
Cook time40 min
4.6(20)
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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)
Chef's tipSimilar leanness - use the same amount. Cook ground chicken fully - to 165°F (74°C). - 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
- 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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