Whole 30 Whole30 Cilantro-Lime Stuffed Bell Peppers with Cauliflower Rice

Total time1 hr

Prep time20 min

Cook time40 min

Whole 30 Whole30 Cilantro-Lime Stuffed Bell Peppers with Cauliflower Rice

These stuffed peppers are the kind of satisfying, colorful dinner that makes a reset month feel genuinely exciting rather than like a punishment. Seasoned ground beef gets layered with smoky cumin, chili powder, and smoked paprika before being folded together with cauliflower rice and diced tomatoes — a combination that's hearty enough to fool anyone who thinks grain-free eating means going hungry. The cauliflower rice soaks up all those bold, savory juices beautifully, so every bite is packed with flavor rather than feeling like a sad substitute. A hit of fresh lime juice and chopped cilantro stirred in at the end brightens the whole filling and keeps it tasting fresh and vibrant. Pouring chicken broth into the bottom of the baking dish while the peppers roast is a small step that makes a big difference, steaming the peppers to a perfectly tender finish without any sogginess. This recipe makes four generous servings, so it's a smart one to pull out on a Sunday when you want dinner handled for a couple of nights. Finish each plate with an extra squeeze of lime and a handful of fresh cilantro, and you've got a meal that looks and tastes like you weren't following any rules at all.

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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)
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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