Make these gorgeous Whole30 Stuffed Peppers when you need a healthy, easy-to-make crowd-pleaser!
Full schedules, busy weeknights, a hungry table full of family… does that sound familiar? When my plate is full to the brim with work, kids, extracurriculars, and the endless laundry pile, I need easy meals that I can throw together in a pinch on a weeknight. These Whole30-friendly stuffed peppers qualify as simple, filling, and nourishing—and they’re also gorgeous to look at.
Even though these stuffed peppers are Whole30-compliant—meaning they don’t contain ingredients like cheese or rice, for example—they hit every flavor note you’d hope for in a stuffed pepper. It’s a dinner contained inside a delicious but sturdy pepper bowl, filled with savory ground chicken (or turkey!), chopped cauliflower seasoned with cumin and other spices, and topped with avocado and cilantro. Add salsa, if you like. You might not even miss the cheese.
Are Whole30 Stuffed Peppers Healthy?
They ARE healthy! This nutritious meal is loaded with healthy goodness. Because these stuffed peppers are made with lean ground turkey or chicken, they’re packed with protein, without a lot of fat. Plus, they’re perfectly flavored without a lot of added calories, thanks to the warmth of cumin and the spicy flair of salsa. Adding avocado on top gives some healthy fats to the meal, and cilantro adds color and flavor with minimal calories. This recipe is dairy-free.
Try Your Own Flavor Combinations
The beautiful thing about stuffed peppers is that you can mix and match ingredients to match your dietary needs and preferred flavors. If you’re keeping these peppers Whole30-compliant, you’re somewhat limited, but you still have options. Try adding a poached or scrambled egg on top, or chopped Whole30-compliant bacon to the ground meat mixture. If you’re willing to go off-diet, a dollop of sour cream on top of these would be delicious.
How To Make Ahead And Store
You can easily prepare the bell peppers and cook the meat mixture ahead of time. Store in separate containers in the fridge for up to 2 days before assembling. Once assembled and baked, they can be kept in an airtight container in the fridge for up to 4 days. If you freeze them, make sure you store them in a freezer-safe container, and don’t freeze for longer than 6 months.
Serving Suggestions
These stuffed peppers stand alone as a full meal, but they’re also right at home in a larger dinner spread. Try pairing them with a few sides, such as this Grated Raw Cauliflower Detox Salad and some crunchy Rutabaga Fries. These also make a great meal prep dish and pack very easily. Looking for a dessert to round off the meal? Try these No-Bake Whole30 Apple-Almond Butter Bars.
Ingredients
- 6 bell peppers seeded and halved
- 3 cups cauliflower cut into florets
- 1 tablespoon olive oil
- 1 pound ground chicken or turkey
- 1 1/8 teaspoons sea salt
- 1 1/2 teaspoons cumin
- 1 1/2 cups salsa of choice
- Cilantro for garnish
- Avocado for garnish
Instructions
- Preheat your oven to 350℉.
- Place the peppers in a large pot and cover with water. Bring to a boil and cook until they just begin to soften, about 2-3 minutes.
- Drain the peppers and pat them dry. Place them cut-side up in a large dish.
- While the peppers are boiling, place the cauliflower in a food processor and pulse until broken down and rice-like.
- Heat the oil in a large pan on medium-high heat. Cook the cauliflower until lightly brown, about 4-5 minutes.
- Add in the turkey, salt and cumin, and cook until the meat is no longer pink inside, about 5-7 minutes, breaking it up as it cooks.
- Add the salsa and cook until the liquid begins to evaporate, about 3-4 minutes
- Fill the peppers and bake uncovered until the peppers are tender, about 20-30 minutes.
- Serve with cilantro and avocado on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Hi! I made these and they were so good! I want to make them again but only have frozen riced cauliflower. Would that work? Think I would need to make any changes?
Hi, Joanna! I’m so glad you loved them. As far as using frozen riced cauliflower – I think it will work, but just make sure to drain any water from the frozen riced cauliflower after microwaving it.