These Stuffed Bell Peppers with Cauliflower Rice are a quick, flavorful, and wholesome meal perfect for anyone looking to eat clean without sacrificing taste. Packed with vibrant veggies like zucchini, onion, and garlic, each bite is bursting with savory goodness. Naturally vegan and paleo-friendly, they’re an ideal choice for busy weeknights or anyone focused on healthy eating. Ready in no time and full of satisfying flavor, this dish will quickly become a weeknight favorite. Light, nutritious, and utterly delicious—you won’t believe how easy healthy can taste!
Ingredients
- 2 large bell peppers, halved and seeded
- 1 ½ cups cauliflower rice
- 1 tbsp olive oil
- ½ cup diced onion
- 1 garlic clove, minced
- ½ cup chopped zucchini
- ¼ tsp sea salt
- ¼ tsp ground black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with a bit of olive oil.
- Wash the bell peppers thoroughly, then slice them in half lengthwise. Remove the seeds and membranes. Place the halved peppers cut side up in the prepared baking dish.
- In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3 minutes, or until soft and translucent.
- Add the minced garlic and chopped zucchini to the skillet. Cook for another 3–4 minutes, stirring occasionally, until the zucchini begins to soften.
- Stir in the cauliflower rice, sea salt, and black pepper. Cook for 5–6 minutes, stirring frequently, until the cauliflower rice is tender and most of the moisture has evaporated.
- Turn off the heat and let the filling cool for a minute, then evenly spoon the mixture into each halved bell pepper, packing it slightly to hold shape.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly browned at the edges.
- Remove from the oven and let cool for 5 minutes before serving. Enjoy warm as a complete paleo meal.
Nutritional Information
Calories: 125
Protein (g): 3
Fat (g): 6
Carbohydrates (g): 16
Fiber (g): 4
Sugar (g): 7
Sodium (mg): 300
Storage Instructions
Store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 4 days. For longer storage, place them in a freezer-safe container and freeze for up to 2 months. To prevent sogginess, let the peppers cool completely before storing, and separate layers with parchment paper if stacking.
Reheating Instructions
For best texture and flavor, reheat stuffed peppers in the oven at 350°F (175°C) for 15–20 minutes or until heated through. If reheating from frozen, allow them to thaw overnight in the refrigerator first, then reheat as above. Alternatively, you can microwave them on a microwave-safe plate for 1–2 minutes, checking halfway, though this may slightly soften the peppers more than oven reheating.
Modifications & Add-Ins
To enhance the flavor and nutritional value while keeping the dish paleo-friendly, consider adding cooked ground turkey or grass-fed beef for additional protein. Sautéed mushrooms or kale can boost fiber and micronutrient content like iron and vitamin K. Mixing in diced tomatoes or tomato paste can increase lycopene and add depth to the filling. Swapping olive oil for avocado oil can give a healthy fat alternative with a high smoke point, ideal during the sautéing step.
