Coconut Free Whole30 Mini Stuffed Bell Peppers
Total time45 min
Prep time20 min
Cook time25 min
5.0(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the peppers
- 20 mini sweet peppers (about 1 lb)
- 1 tbsp olive oil
For the filling
- 1 lb ground beef (85% lean)
- 1 tbsp olive oil
- ½ cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup cauliflower rice (fresh or thawed frozen)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper or foil.
- 2
Halve each mini sweet pepper lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up on the prepared sheet pan, drizzle with 1 tbsp olive oil, and toss to coat. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!