I’ve always been a fan of Stuffed Bell Peppers (or zucchini). What’s not to love about a delicious filling of meat, rice, tomato, and seasoning, stuffed inside a fresh veggie topped with cheese and baked to perfection? Nothing, unless, like me, you’re following W30 and challenge yourself for a month of giving up certain foods. No problem. I few recipe adjustments and we had a delicious, hearty, comforting dinner.
You will notice the absence of cheese. Yes, that made me a little sad, I’m a huge cheese lover, but honestly these were so good, I barely missed it. Oh, and the rice, isn’t really rice, it’s cauliflower rice that I got at Trader Joes. I served these with a little side salad with homemade Balsamic Dijon Salad Dressing. It really was a delicious meal!!
The picture above shows them ready to go into the oven. Below they’re straight out of the oven. They don’t look much different (since the filling was already cooked), but the bell pepper is tender, slightly wrinkled, and just beginning to brown. Old style, without the lids oozing in melted cheese they’d be very different looking, but let’s not go there.
Is following W30 making you hungry yet?
**Disclaimer, if you’re following any of my recipes that I note as Whole 30 compliant, please check your ingredient labels first as they can vary.
- 6 bell peppers (any color)
- 1½ # ground meat (beef, turkey, pork). I used a combo, but anyone is fine.
- ½ large yellow onion (chopped)
- 1 14 oz canned diced tomatoes (do not drain)
- ½ cup chicken or veggie broth
- 3 cloves garlic (crushed)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 1½ cups cauliflower rice or regular cooked rice (I used cauliflower rice from Trader Joes)
- Cut tops off of bell peppers, and remove seeds & ribs. Rinse and set aside.
- In large saute pan, brown ground meat over med high heat until cooked through and brown. Remove from pan.
- Reduce heat to medium and add in onions. Cook for 3-5 minutes until translucent. Stir in crushed garlic and cook another couple minutes.
- Add meat back to pan, along with tomatoes, chicken or veggie broth, and spices.
- Cook over med/high heat until liquids reduces and is thick. Taste and adjust seasoning to taste.
- Stir in rice and combine.
- Fill peppers with meat & rice filling and place in oven proof dish.
- Add about ¼ cup water to bottom of pan.
- Cover loosely with foil and bake for 30 minutes at 350*. Uncover and bake for another 15 minutes or until just starting to brown. Bell peppers will be tender when done.