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Stuffed Bell Peppers


  • Author: Coach Marty
  • Yield: 6 Servings 1x

Description

Here’s a classic comfort food recipe and it comes together in 3 easy steps.

1. Prep the peppers, 2. Make the stuffing, and 3. Bake. You can even prepare the stuffing ahead of time.

Time-saving tip: buy a bag of riced cauliflower at the grocery store and steam it, vs. preparing it from scratch.

Bonus tip: try using sheep or goat milk feta, vs. cow’s milk. The texture and taste difference is amazing. You’ll never go back to cow’s milk feta again.


Scale

Ingredients

  • 6 bell peppers, any color
  • 4 tbsp olive oil
  • ½ lb (225 g) grass-fed ground beef
  • Sea salt and freshly ground black pepper
  • 1 small onion, finely diced
  • 3 cloves garlic, chopped
  • 1 medium zucchini, finely diced
  • 4 plum tomatoes, seeded and diced
  • Sriracha, to taste
  • 2 cups (250 g) riced & cooked cauliflower
  • 1 cup (150 g) sheep / goat milk feta

Instructions

  1. Preheat the oven to 350ºF (180ºC).Prepare the peppers: Wash, cut off the tops (set aside) and remove the seeds and membrane. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Finely chop the tops and set aside.
  2. Heat 2 tbsp of oil over medium-high heat in a large skillet. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is just beginning to brown. Move to a paper towel-lined plate to drain fat.
  3. Carefully wipe out the skillet and add the remaining oil. When it’s heated, add onions and reserved chopped pepper tops and cook until soft, 4 to 5 minutes. Add garlic and zucchini and cook for another minute. Add the tomatoes, stir, and season with salt, pepper, and a splash of sriracha.
  4. Cook until everything is heated through, then stir in the beef and quinoa/barley/cooked rice cauliflower. Taste and adjust the seasoning. Stir in ½ cup (75 g) of the cheese.
  5. Fill the peppers with the beef mixture and top each with a sprinkle of the remaining cheese.
  6. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil.
  7. Cover the pan with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes. The peppers should be soft.
  8. Serve with a side salad. Enjoy!

Notes

Time-saving tip: buy a bag of riced cauliflower at the grocery store and steam it, vs. preparing it from scratch.

Bonus tip: try using sheep or goat milk feta, vs. cow’s milk. The texture and taste difference is amazing. You’ll never go back to cow’s milk feta again.