These stuffed peppers are absolutely delicious, so easy to make and just so happen to be full of protein, healthy fats and fibre to fit my Lean & Clean Fat Burning Foods Formula.
This recipe is also the perfect meal prep option for lunch or dinner as the servings are already portioned out – simply reheat in the microwave when you are ready to eat and enjoy! Feel free to double or triple the batch to have even more meals ready throughout the week.
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground beef (grass-fed if possible)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cauliflower rice
- 1 cup diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: fresh cilantro, grated cheese (if desired)
Directions:
Preheat your oven to 375°.
Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for a few minutes until the onion becomes translucent.
Add the cauliflower rice, diced tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well to combine all the ingredients.
Cook for an additional 5 minutes, allowing the flavors to meld together.
Spoon the ground beef mixture into the bell peppers, filling them to the top. Press the filling down gently to pack it.
Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned.
Remove the stuffed peppers from the oven and let them cool for a few minutes. Optional: Top with fresh cilantro and grated cheese before serving.
Serve the stuffed peppers with a side salad.