Nickel Allergy Friendly Whole30 Stuffed Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Whole30 Stuffed Peppers

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise and seeded
2 tbsp olive oil, divided
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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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)
Chef's tip
Use the same amount of cooked white rice. Add it near the end and heat only until warm.
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.
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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