My husband gets all the credit for introducing me to his delicious stuffed peppers. His version includes rice and feta cheese, but I’ve modified them a little to be dairy-free and grain-free for those with food sensitivities. This is my go-to meal anytime I need a quick dinner that won’t take much time to prep!
- 4 bell peppers – I prefer to use the red and orange ones for a little more flavor and color
- 1 lb of ground meat – I’ve used beef, lamb, bison, chicken, and turkey with good results)
- 16 oz can of diced tomatoes
- 1/4 cup chopped onion
- 3 cloves minced garlic
- 1 Tablespoon Cumin
- 1 Tablespoon Chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
Preheat oven to 350 degrees. Brown the meat, drain the grease, then set aside. Add 1 Tablespoon Coconut Oil to saute the onion and garlic until slightly caramelized. Add in the meat, tomatoes and spices, and simmer for about 5 minutes until flavors are well-mixed.
Slice the peppers in half and remove all seeds. Fill each half with the meat mixture then place in the oven for 30-40 minutes.
Optional: Top with cashew cheese, cilantro, and avocado slices.
Thanks for reading and I hope this helps you make an easy dinner sometime soon.
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