Whole 30 and Paleo friendly, these stuffed peppers are the perfect healthy and satisfying weeknight meal!
Prep Time:10 minutes
Cook Time:50 mins
Total Time:1 hour
Yield:8 servings 1x
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
Preheat your oven to 375
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.
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)
Season the filling to taste
Stuff the filling into your pepper halves, drizzle with olive oil, and roast in your preheated oven for 30 minutes
Remove from the oven, top with sliced avocado and minced parsley, and serve!