Whole30 Italian Stuffed Peppers are an easy and healthy weeknight dinner recipe! They're made with nourishing ingredients like bell peppers, cauliflower rice, and fresh Italian herbs.
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Why You'll Love This Recipe
Italian Stuffed Peppers are a delicious and easy recipe that the whole family will love! They're made by stuffing bell peppers with a simple filling that consists of ground beef, cauliflower rice, fresh herbs, and fire roasted diced tomatoes.
This recipe is great for anyone on a Whole30 or Paleo diet because it's naturally grain-free, gluten-free, and dairy-free. Plus, it's easily customizable!
Stuffed Peppers are also great for meal prep and freezer friendly. They're packed with so much flavor, I promise you won't miss the cheese!
🍴Ingredient Notes
- Large Bell Peppers - This recipe will work with green bell peppers, yellow bell peppers, orange peppers, or red bell peppers.
- Ground Beef - You can also use ground turkey. It's important to choose quality meat. I buy most of my meat from Butcher Box because it's high quality, and it gets sent right to my door! When choosing meat, check to make sure there are no added hormones, and that the cows were grass fed AND grass finished.
- Fire Roasted Diced Tomatoes - Diced tomatoes are great because you don't have to do much! They're already prepped and ready to roll. Plus, the roasted tomatoes have a nice flavor.
- Cauliflower Rice - I used frozen, but fresh will work too! If you want to bulk them up, just use half cauliflower rice, and half (cooked) rice.
- Basil & Parsley - If you don't have fresh herbs, you can use ½ teaspoon of dried Italian seasoning or ½ teaspoon of dried basil and parsley.
- Garlic Powder - If you have fresh garlic cloves, you can use 2-3 minced cloves!
- Red Pepper Flakes - I like using red pepper flakes for a little kick of spice.
Recipe Variations
- Top them with your favorite dairy-free cheese! My favorite brands are Kite Hill & Miyokos. Add the cheese on the tops of the peppers before they go into the oven.
- Grill the peppers instead of baking them! Follow directions the same, but do not pre-cook the peppers. Stuff and grill for about 15 minutes until they're charred on the bottom.
- Swap the fire roasted tomatoes and fresh herbs for premade tomato sauce to save time. My favorite brand is Primal Kitchen.
- Add a mix of white rice with the cauliflower rice to bulk them up and add extra nutrients.
- To make deconstructed stuffed peppers, just chop the bell peppers and add them into the filling.
Enjoy this recipe in soup form by making my Healthy Stuffed Pepper Soup recipe!
🍴Step by Step Instructions
Step 1: Cook Beef with Seasoning
Start by adding ground beef, basil, parsley, red pepper flakes, garlic powder, and salt into a large sauté pan. Cook on a medium heat until it's 90% cooked through. (Make sure to break up the meat while it cooks.)
Step 2: Add in Tomatoes & Cauliflower Rice
Next, add in the diced tomatoes and cauliflower rice. Stir together on a low heat for a few minutes. Turn the heat off and remove the pan from the burner while you prepare the peppers.
Step 3: Prepare Peppers
Slice all of the peppers in half, and remove the white film and seeds.
Step 4: Pre-bake Peppers
If you like the peppers a little softer, pre-bake them for 10 minutes on a baking sheet or in a casserole dish at 350 degrees.
Step 5: Stuff Pepper Halves
Stuff the softened bell peppers with the cauliflower rice mixture. Make sure to press down so they're packed to the top. Whatever filling is leftover, serve on the side!
Step 6: Bake
Bake the stuffed peppers at 350 degrees for about 20-25 minutes. Remove them from the oven and serve hot! Enjoy!
Expert Tips
- Cook the filling mixture in a large skillet with taller sides.
- Pre-Cook the peppers for 10 minutes before you stuff them! I like to pop them in the oven at 350 degrees while I prepare the filling.
- If you don't have fresh herbs, you can use dried basil and parsley, or ½ teaspoon of dried Italian seasoning mix.
- If you have leftover filling, serve over top of the stuffed peppers.
- Test the filling before stuffing the peppers! If it needs more salt or spice, stir it in.
- Use a meat chopper to break up the ground beef. It saves so much time and energy!
If you're looking for more healthy recipes like this, try my Whole30 Italian Stuffed Sweet Potatoes or my Dairy-Free Buffalo Chicken Casserole.
Frequently Asked Questions
Yes! Stuffed peppers can be made in bulk, and frozen for a rainy day. (Or a lazy day!) Just defrost, and heat them up in the oven.
Yes! Pre-cooking the meat assures that it won't be raw when you serve the peppers. It also gives the meat a nice flavor!
Serving Suggestions
Serve stuffed peppers with a fresh salad on the side. Top the peppers with freshly chopped basil or parsley for a simple garnish.
How to store and reheat leftovers
Store leftovers in an airtight container for up to 4 days in the refrigerator. (I like using glass Tupperware containers.)
You can also freeze leftover stuffed peppers! To re-heat, pop them in the oven until they're warm or microwave for 60-90 seconds.
More Whole30 Recipes!
After you make these Whole30 Stuffed Italian Peppers, make sure to leave a comment & rate the recipe!
Recipe Card
Whole30 Italian Stuffed Peppers
Equipment
- Large Casserole Dish
- Frying Pan
Ingredients
- 4-6 Large Bell Peppers
- 1 Pound Ground Beef
- 28 Ounces Fire Roasted Diced Tomatoes
- 12 Ounces Cauliflower Rice I used frozen, but fresh will work too!
- ½ Cup Basil
- ½ Cup Parsley
- 1 Teaspoon Salt
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Red Pepper Flakes
Instructions
Making the Filling
- Start by adding ground beef, basil, parsley, red pepper flakes, garlic powder, and salt into a large sauté pan. Cook on a medium heat until it's 90% cooked through. (Make sure to break up the meat while it cooks.)
- Next, add in the diced tomatoes and cauliflower rice. Stir together on a low heat for a few minutes. Turn the heat off and remove the pan from the burner while you prepare the peppers.
Preparing the Peppers
- Slice all of the peppers in half, and remove the white film and seeds.
- If you like the peppers a little softer, pre-bake them for 10 minutes on a baking sheet or in a casserole dish at 350 degrees. (Before you stuff them.)
- Stuff the softened bell peppers with the cauliflower rice mixture. Make sure to press down so they're packed to the top. Whatever filling is leftover, serve on the side!
Baking
- Bake the stuffed peppers at 350 degrees for about 20-25 minutes.
- Remove them from the oven, and serve hot! Enjoy!
Notes
Expert Tips
- Cook the filling mixture in a large skillet with taller sides.
- Pre-Cook the peppers for 10 minutes before you stuff them! I like to pop them in the oven at 350 degrees while I prepare the filling.
- If you don't have fresh herbs, you can use dried basil and parsley, or ½ teaspoon of dried Italian seasoning mix.
- If you have leftover filling, serve over top of the stuffed peppers.
- Test the filling before stuffing the peppers! If it needs more salt or spice, stir it in.
- Use a meat chopper to break up the ground beef. It saves so much time and energy!
How To Store Leftovers
Store leftovers in an airtight container for up to 4 days in the refrigerator. (I like using glass Tupperware containers.) You can also freeze leftover stuffed peppers! To re-heat, pop them in the oven until they're warm or microwave for 60-90 seconds. ** See full post for more information and step by step photos.Nutrition
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