Easy Stuffed Bell Peppers

I actually wanted to title this recipe, “Easy, Simple AND Versatile Stuffed Bell Peppers,” but that felt way too long. This recipe really is all of those things I mentioned! YAY for creations that please the WHOLE family too, y’all! Leave off the cheese if you are like me and can’t have it. You won’t miss it, promise. I keep dairy at a bare minimum for myself almost always year around but I really attempt to restrict during the fall/winter months when it seems all the sickies are everywhere around us. Dairy is a huge mucous producer and has not been my friend for as long as I can remember. I cut it out in 2012 and didn’t look back, although I don’t keep things strict “dairy free” in our home. My husband DEFINITELY wants to add all the cheese.

I digress…. this recipe can for sure swap out the cauliflower rice for regular rice, asparagus can be swapped for whatever extra veggies you have on hand, go heavy handed on the cheese or leave it out entirely. I will add jalepenos next time to the parent’s portion of the mix! Either way, the meal will be delicious and it’s going to please a crowd for sure!

Ingredients:
3-5 Bell Peppers (whatever color you like)
1lb ground beef
1T avocado oil
1/2 chopped sweet onion
2 cups cauliflower rice (mine were frozen but fresh is great too)
1 cup chopped asparagus (zucchini, mushrooms, or really any other veggie would sub great as well)
1T Adobo Seasoning
2T Tomato Paste
1/3 cup Chicken broth/bone broth

Preheat your oven to 375 degrees.

To prepare the bell peppers, I sliced off the top and boiled them in water that was just a few inches deep for roughly 3-4 minutes. I removed them from the pot, placed them in a baking dish and set them aside to make the meat mixture.

Heat avocado oil in your skillet and add the chopped onion to it. Next, add in your ground beef, season with salt & pepper, and cook until browned. Drain excess fat and return to your skillet.

Next add in your cauliflower rice, adobo seasoning, tomato paste and broth.

Cook that all together on medium heat for about 5 minutes before adding in your extra veggies. Then cook further for an additional 7 minutes or so. Feel free to taste what you’re cooking so far to see if you’d like to add extra salt. Mine didn’t need it but yours might!

Once everything is cooked and tender, simply fill your bell peppers with the mixture. Top with cheese if you’re using that. I use an Organic Raw Cheddar. Bake at 375 for 15-20 minutes.

Serve with some chopped parsley and avocado. Bada bing Bada BOOM!

I hope you’ll try this one and let me know if you changed things up and how you enjoyed it! Get creative with this one, friends!

Blessings,
Maca