These Beef & Rice Stuffed Peppers are stuffed with cauliflower rice and Mexican spices for an easy paleo and Whole30 approved dish.
So Michael started a new job the other week and is now going into an office. He was a consultant for awhile so most of his days were spent working from home, with the occasional trip to some of this clients. He also said the other day that this is his first corporate job! How crazy is that? The guy is almost 30. I guess being an accountant you work for small firms and yourself, but still. Not that I’m really one to talk about working for corporate America, but ya get my drift.
Going into an office each day means he needs food to bring for lunch and snacks. When I worked a 9-5 job, I brought my lunch every day. I like knowing what I’m eating and eating out doesn’t really ensure that. And I’m cheap. I don’t know how people afford to eat lunch out everyday. Since we live together, that means he brings his lunch. It saves a ton of money and I like knowing that he is getting a healthy meal instead of burgers and pizza.
An easy way to be prepared for lunch is to make a slightly larger dinner the night before. That’s where this beef & rice stuffed peppers come in to play. They not only make a delicious dinner, but are perfect for leftovers the next few days. These stuffed peppers makes 5 servings so if you only have 2 people in the house like us, it is perfect for lunches throughout the week. You can also meal prep it on Sunday for lunch all week.
I used cauliflower rice mixed with the beef to pump up the veggies and nutrition in the dish. I love cauliflower rice – it’s an easy and low carb alternative for rice. While I still eat white rice, I prefer to get carbs from more nutritious sources like sweet potatoes, squash, or quinoa. Cauliflower rice is also perfect for you guys following a paleo lifestyle or are on the Whole30.
With Cinco de Mayo coming up, these are perfect for fun and healthy way to celebrate (plus maybe a marg or two) 😉
- 1 pound grass fed beef (I used 85/15)
- 1 teaspoon avocado oil
- 1 cup diced onion (120 grams)
- 1 clove garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon red pepper flakes
- 1 jalapeno, diced
- 1 cup canned diced tomatoes, drained
- 3 cups cauliflower rice
- 5 peppers (1000 grams)
- optional toppings: avocado, cilantro, diced tomatoes, green onions
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large sauté pan over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add onions and cook until translucent, about 5 minutes. Add ground beef and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add spices, canned tomatoes, jalapeño, and cauliflower rice and mix well. Cook for another 2-3 more minutes or until no pink remains. Remove from heat.
- While beef is cooking, cut peppers in half lengthwise and remove the stem. Place 9x11 inch pan (or similar size) with cut side up.
- Stuff halved peppers with beef mixture (I did about ½ cup in each). Cover with tin foil and cook 30-35 mins until peppers are soften. Top with optional toppings and enjoy!
What are some of you go-to meals that save great for leftovers?