Chestnut Free Whole30 Stuffed Peppers
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise and seeded
- 2 tbsp olive oil, divided
- 1 lb ground beef (85% lean)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups cauliflower rice (fresh or thawed from frozen)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup chicken broth
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the halved bell peppers cut-side up in a 9x13-inch baking dish. Brush the cut edges and interior of each pepper half with 1 tbsp of the olive oil and season lightly with salt and pepper.
- 2
Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small pieces, until browned and no pink remains at the center, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Transfer the beef to a bowl, leaving any rendered fat in the skillet.
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