Nickel Allergy Friendly Whole30 Mini Stuffed Bell Peppers

Total time45 min

Prep time20 min

Cook time25 min

Nickel Allergy Friendly Whole30 Mini Stuffed Bell Peppers

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Ingredients

6 servings

For the peppers

20 mini sweet peppers (about 1 lb)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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)
Chef's tip
Use the same amount of cooked white rice. Add it near the end and heat only until warm.
1 can (14.5 oz) diced tomatoes, drained
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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.

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