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–+ servings
Stuffed peppers in a casserole dish.

Whole30 Italian Stuffed Peppers

If you're looking for an easy dinner recipe that will WOW your family, you have to try these Whole30 Italian Stuffed Peppers! They're made with nourishing ingredients like bell peppers, cauliflower rice, and fresh Italian herbs. Plus this recipe is super easy to make, and tastes incredible. They're packed with so much flavor, you won't even miss the cheese!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 340 kcal

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

Serving: 1gCalories: 340kcalCarbohydrates: 20gProtein: 26gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 77mgSodium: 1000mgPotassium: 857mgFiber: 6gSugar: 9gVitamin A: 2098IUVitamin C: 151mgCalcium: 124mgIron: 5mg
Keywords easy stuffed peppers, healthy stuffed peppers, italian stuffed peppers, stuffed bell peppers, stuffed pepper meal prep, whole30 stuffed peppers
Did you make this recipe?Tag @freshwaterpeaches on Instagram!