Whole 30 Whole30 Stuffed Peppers
Colorful bell pepper halves loaded with seasoned ground beef, cauliflower rice, and smoky spices — this is the kind of satisfying, hearty dinner that makes it genuinely easy to stick to a reset without feeling like you're missing out. Cauliflower rice stands in for the grain-based fillings you'd normally find in stuffed peppers, keeping everything compliant while still giving the filling that satisfying, hearty texture. Cumin, smoked paprika, and oregano do serious flavor work here, so there's no bland, virtuous-meal energy anywhere on the plate. The peppers steam in the oven until perfectly tender, then get uncovered at the end so the filling develops those lightly browned, caramelized edges that make each bite irresistible. A splash of chicken broth keeps everything moist and pulls the whole filling together beautifully. This recipe makes four generous servings, so it's a smart choice for meal prep or a weeknight dinner the whole table will actually get excited about. Finish with a scatter of fresh parsley for a little brightness and you're done.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!