Whole 30 Stuffed Peppers

Whole 30 Stuffed Peppers - These stuffed peppers are hearty and full of flavor! Cauliflower rice instead of regular rice bulks up the filling and adds extra veggies - so good!

Whole 30 and Paleo friendly, these stuffed peppers are the perfect healthy and satisfying weeknight meal!


  • 1 pound ground beef
  • 1 small sweet potato, peeled and diced
  • 4 cups cauliflower rice, I love using frozen! It’s easier and has a milder flavor
  • 15 oz can fire roasted tomatoes, not drained
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon nutmeg
  • 4 bell peppers, halved, seeds and ribs scooped out
  • Sliced avocado and minced parsley for toppings


  1. Preheat your oven to 375
  2. In a large pan, add some olive oil over medium high heat. When hot, add your beef and sweet potatoes – season with salt and pepper. Cook, breaking the meat up and stirring every now and then until beef is cooked through and browned.
  3. When browned, add your cauliflower rice (if you’re using frozen, you can add it frozen), canned tomatoes, garlic, cumin, oregano, and nutmeg. Stir and cook for a few minutes (if you’re using frozen cauli rice, cook until the rice is warm – won’t take more than a few minutes)
  4. Season the filling to taste
  5. Stuff the filling into your pepper halves, drizzle with olive oil, and roast in your preheated oven for 30 minutes
  6. Remove from the oven, top with sliced avocado and minced parsley, and serve!