Disclosure: Some of the links in this post are affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. Thank you for helping me continue to share great products with you!
My husband gets all the credit for introducing me to his delicious stuffed peppers. His version includes rice and feta cheese like you see in the photo, 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 – You can mix it up by using 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.