“Cooking well doesn’t mean cooking fancy.” – Julia Childs
Hi Three to Five Tribe! Growing up as a young child, I saw my mother make stuffed peppers from time to time. It was a dish that was, and still is, one of my father’s favorites. After the peppers were placed inside the oven, the magic began. Soon after, a mouth watering aroma would begin to delicately dance through the house filling my nostrils with savory scents: juicy beef, rich tomato sauce, a selection of spices and seasonings. The smell was amazing! I could not wait for dinner…so I could eat something else.
Stuffed peppers? -Ick! No thank you. Pass! Sorry, wrong number. I refuse! For as delicious as they smelled, I could not bring myself to eat a pepper. #expickyeater Fast forward twenty years and I am now a proud supporter of stuffed peppers. Well, to be honest, I am still not the biggest fan of peppers in general (I swear they have no flavor and just taste like crunchy water), but when you stuff them with good for you ingredients, I’ll bite – literally. #passmeapepperplease
Here is my new favorite stuffed pepper recipe. Bonus: It is Whole30 approved!
Whole30 Stuffed Peppers
- 2-4 peppers Color-Your choice! (What’s life without whimsy?)
- 1 pound of ground meat (I used beef, but you could also use bison)
- 1 small can of tomato paste
- Riced Cauliflower (I recommend the Trader Joe’s brand, which you can find in their freezer section with the other frozen vegetables. Plus, it’s like $3). #bitchonabudget
- Olive Oil
- Onion Powder
- Garlic Powder
- Chili Powder
#1 Preheat oven to 350°
#2 While the oven is preheating, rinse the peppers in cool water then grab a paring knife and cut a circle around the pepper stem. Gently pull off the pepper stem and detach it from the rest of the pepper. Remove any seeds that accompany it and toss the top!
#3 Place peppers in an oven safe dish and bake for 15 minutes at 350°.
#4 While the peppers are baking…Grab a large skillet and add 2-3 tablespoons of olive oil. Keep the burner on low to medium heat.
#5 Add the ground meat and break it up with a wooden spoon. Stay nearby and stir on occasion to make sure all the meat browns and cooks properly.
#6 Add 2-6 tablespoons of tomato paste. Sidenote: I like A LOT of flavor, so I added about 5-6 tablespoons of tomato paste, but if you want to keep things on the lighter side, only add 2 tablespoons.
#7 While the ground meat and tomato paste are simmering, get a small pot and add your desired amount of riced cauliflower to the small pot. (I used two full cups of cauliflower rice). Cook on low heat until all of the frozen water has evaporated off of the cauliflower pieces. You will know it is done because the cauliflower rice will start to slightly stick to the sides of the pot.
#8 Once the cauliflower rice is cooked, add it to the skillet to join the ground meat and tomato duo. (This is why you need a large skillet!)
#9 Now it is time to spice things up! Add 1-2 teaspoons of onion powder. Add 1-2 teaspoons of garlic powder. Add 1/4 to 1/2 teaspoon of cumin. Add 1/4 to 1/2 teaspoon of chili powder. Same rules apply with the seasonings as it did with the tomato paste! If you like more flavor, use the 1/2 teaspoon measurements, but if you want to keep things light, use a 1/4 teaspoon.
#10 Once everything is thoroughly mixed together in the skillet, pull the peppers from the oven and stuff each one with the ground meat mixture. Fill them up! They aren’t called stuffed peppers for nothing people.
#11 Place stuffed peppers back in the oven and continue to bake at 350° for an additional 15 minutes.
#12 Eat and enjoy!
Cooking, and eating, well does not mean it has to be fancy! Keep it simple and stick to real, whole foods and you will have a delicious meal that is not only good for your body, but good for your soul.
Live Happy, Healthy, & Fabulously – Three to five meals at a time,