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.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 5 servings
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