This quick weeknight lunch or dinner from Eat The Gains is packed with protein thanks to ground beef and healthy carbs thanks to cauliflower rice. You can easily make a big batch and store leftovers in the fridge or freezer.
Beef and Rice Stuffed Peppers
- 5 medium bell peppers
- 1/2 tablespoon avocado oil
- 1 cup (120g) onion, diced
- 1 pound (450g) 85/15 ground beef
- 1 jalapeño, diced
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 cloves garlic, minced
- 1 1/2 tablespoons taco seasoning
- 3 cups (300g) cauliflower rice
- Green onions
- Diced tomatoes
Preheat oven to 350°F (177°C).
Cut peppers in half lengthwise and remove the stem. Place 9×11 inch pan (or similar size) with cut side up. You may need a second pan depending on how big your peppers are.
Heat a large nonstick skillet over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add onions and cook until translucent, about 3–5 minutes. Add ground beef and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add jalapeño, canned tomatoes, garlic, taco seasoning and cauliflower rice and mix well. Cook for another 2–3 more minutes until beef is cooked through. Remove from heat.
Stuff halved peppers with beef mixture (roughly 1/2 cup or 75g in each). Make sure to get the juices in the pan as well as it will help keep the mixture from drying out. Cover pan with tin foil and cook 35–40 minutes until peppers are soft.
Remove from heat and top with optional toppings if desired.
Serves: 5 | Serving Size: 2 stuffed peppers
Nutrition (per serving): Calories: 257; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 60mg; Sodium: 213mg; Carbohydrate: 11g; Dietary Fiber: 4g; Sugar: 5g; Protein: 20g