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5 from 1 vote

Beef & Rice Stuffed Peppers

These Beef & Rice Stuffed Peppers are stuffed with cauliflower rice and Mexican spices for an easy paleo and Whole30 approved dish.
Course Main Course
Keyword Beef & Rice Stuffed Peppers
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 5 servings
Calories 288kcal
Author Kelly



  • 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 1/2 cup in each). Cover with tin foil and cook 30-35 mins until peppers are soften. Top with optional toppings and enjoy!


Serving: 2g | Calories: 288kcal | Carbohydrates: 19g | Protein: 22.4g | Fat: 14.7g | Fiber: 7.5g | Sugar: 9.1g