Description
The Best Veggie-Loaded Grain-Free Stuffed Bell Peppers bring comfort food back to the table! These juicy bell peppers are a lighter remake of the classic favorite, packed with ground beef, cauliflower rice, zucchini, and a tangy tomato sauce. This easy meal makeover proves that clean eating can still be seriously satisfying!
Ingredients
Scale
Filling:
- 6 Medium/large bell peppers
- 1 Pound grass-fed ground beef
- 12 Ounces frozen cauliflower rice
- 1 Medium onion
- 1/2 Cup zucchini
- 2 Large garlic cloves
- 1 1/4 Teaspoons salt, divided
- 1 1/2 Teaspoons granulated garlic, divided
- 1/2 Teaspoon onion powder
- 1/2 Teaspoon paprika
- 1/4 Teaspoon black pepper
- 1 Teaspoon olive oil
- Water for baking
Tomato topping:
- 3/4 Cup tomato sauce
- 1/2 Teaspoon salt
- 1/2 Teaspoon granulated garlic
- 1/2 Teaspoon onion powder
- 1/4 Teaspoon balsamic vinegar
Instructions
- Start by prepping all of your vegetables. Begin with the bell peppers. Slice off the tops of 5 peppers and scoop out the seeds. If your bell peppers are a little wobbly, slice a tiny bit off the bottom so they stand up straight, be careful not to cut all the way through. Chop up the tops and bottoms and the last pepper into small, quarter-sized pieces to add to the filling.
- Chop your onion, shred your zucchini, squeeze out the excess water, and mince your garlic cloves.
- In a large skillet, cook the ground beef with the chopped onion over medium heat. If the beef is extra lean, add a bit of olive or avocado oil. As the meat starts to brown, sprinkle in 3/4 teaspoon of salt, 1 teaspoon of garlic powder, and the onion powder, paprika, and black pepper. Add the minced garlic a few minutes later so it doesn’t burn, and cook until the beef and onions are browned.
- Add in your chopped bell pepper, zucchini, and cauliflower rice.
- Stir often and cook for about 5 to 8 minutes until the veggies soften. Season again with 1/2 teaspoon salt and garlic powder.
- Cook to your preference, whether you prefer the rice to be softer or if you want a little bite.
- While the mixture is cooking, prepare the tomato sauce. In a small bowl, mix together plain tomato sauce, salt, garlic powder, onion powder, and the balsamic vinegar. Give it a quick taste. It should be smooth, tangy, and just slightly sweet.
- Taste the filling and adjust salt and other spices if necessary. Fill each pepper with your hearty beef and veggie mix, pressing it in so each one is nicely packed and be generous, make sure you get that hump on the top! Spoon as much sauce over the top as you like, make sure it’s enough to coat the filling.
- Arrange the peppers upright in a baking dish. Pour about a quarter inch of water (room temperature is fine) into the bottom to ensure they are moist. Cover loosely with parchment paper and bake at 375°F until tender, about 35 to 45 minutes. If you like them softer, you can cook for up to 55 minutes. If you prefer them to have a crunch, you can check around 35 minutes.
- When you remove them from the oven, carefully lift each pepper and make sure there’s no extra water sitting inside. If you cut through the bottom and water got in, place each pepper on paper towels to absorb the water before serving.
- Plate them up, dig in, and enjoy!