Beef & Rice Stuffed Peppers

Beef & Rice Stuffed Peppers

Prep Time 5 Minutes
Cook Time 45 Minutes
Total Time 50 Minutes

These Beef & Rice Stuffed Peppers are stuffed with cauliflower rice and Mexican spices for an easy paleo and Whole30 approved dish.

Author: Kelly
Serves: 5 servings


  • 1 pound grass fed beef (I used 85/15)
  • 1 teaspoon avocado oil
  • 1 cup diced onion (120 grams)
  • 1 clove garlic, minced
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon red pepper flakes
  • 1 jalapeno, diced
  • 1 cup canned diced tomatoes, drained
  • 3 cups cauliflower rice
  • 5 peppers (1000 grams)
  • optional toppings: avocado, cilantro, diced tomatoes, green onions


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat a large sauté pan over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add onions and cook until translucent, about 5 minutes. Add ground beef and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add spices, canned tomatoes, jalapeño, and cauliflower rice and mix well. Cook for another 2-3 more minutes or until no pink remains. Remove from heat.
  3. While beef is cooking, cut peppers in half lengthwise and remove the stem. Place 9x11 inch pan (or similar size) with cut side up.
  4. Stuff halved peppers with beef mixture (I did about ½ cup in each). Cover with tin foil and cook 30-35 mins until peppers are soften. Top with optional toppings and enjoy!

Serving size: 2 pepper halves Calories: 288 Fat: 14.7g Carbohydrates: 19g Sugar: 9.1g Fiber: 7.5g Protein: 22.4g

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