Vegan Whole30 Cilantro-Lime Stuffed Bell Peppers with Cauliflower Rice

Total time1 hr

Prep time20 min

Cook time40 min

Vegan Whole30 Cilantro-Lime Stuffed Bell Peppers with Cauliflower Rice

Bell pepper halves get piled high with a smoky, spiced cauliflower rice filling, built on cumin, chili powder, and smoked paprika for serious depth in every bite. Diced tomatoes keep the mixture juicy while it bakes down to a tender, well-set filling, and a finishing splash of fresh lime juice and a handful of chopped cilantro brighten the whole thing right before serving. The peppers themselves turn silky and sweet in the oven, holding their shape while the filling inside goes soft and fragrant. Extra lime wedges and cilantro on the side make it feel like a taco night reinvented in pepper-boat form. It's a colorful, satisfying dinner that fits neatly into a vegan spread without sacrificing any of that bold, southwestern flavor.

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Ingredients

4 servings

For the peppers

4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
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For the filling

1 tbsp olive oil
1 lb ground beef (85% lean)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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