Stuffed Peppers

Stuffed Peppers

For a vegetarian twist, omit ground meat and double the mushrooms. If you don’t have bell peppers on hand, take a large zucchini, slice lengthwise, and hollow out some of the flesh with a spoon. This filling also makes an excellent breakfast the next morning served with scrambled eggs.

Stuffed Peppers


6-8 large Green Bell Peppers

2 tablespoons Coconut Oil, plus more for drizzling

1 medium Onion, coarsely chopped

10 ounces Mushrooms, sliced

4 minced cloves of Garlic

Herb Mix or Salt Substitute and Pepper, to taste

4 cups Cauliflower Rice

1 tablespoon Coconut Aminos

1 pound lean Ground Meat, cooked


1. Preheat oven to 400°F. Slice peppers in half lengthwise and remove stem, rib, and seeds.

2. Put oil in a large skillet over low heat. Add onion, mushrooms, and garlic, and season with pepper.

3. Cook for about 15 minutes, stirring occasionally, until onions are caramelized.

4. Add cauliflower rice; simmer another 10 minutes.

5. Add coconut aminos and ground meat to skillet with onion mixture. Stir and cook for 5-10 minutes more.

6. Place pepper halves cut side up on a baking sheet lined with foil. Drizzle with a little oil and season with herb mix and pepper.

7. Fill each pepper half with meat mixture evenly. Bake at 400°F for 15-20 minutes. Season with herb mix or salt substitute and pepper.

Health Tip: Mushrooms can help with weight loss and immune function and are a good source of vitamin D.

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