Try these Whole30 Buffalo Stuffed Peppers for a great way to love your veggies and eat them too!
With its zesty kick of flavor, Buffalo sauce is a fan favorite for Whole30ers and non-Whole30ers alike. We especially love it in this combination of ground meat and vegetables cooked inside the perfect pepper cup for an easy and delicious Whole30 meal.
This Whole30 recipe is not only gluten-free, dairy-free, nut-free, and egg-free, but it’s also easily adaptable with the ground meat of your choice. Just pay attention to the note on how much oil to use. Cooking fat will need to be adjusted if you’re using lower-fat meat like poultry or higher-fat meat like pork or beef. Flexible ingredients mean this recipe is more accessible to both you and your budget.
Very finely chopped or riced carrots and cauliflower help veggies blend into the ground meat, making it more picky-eater friendly and filling with the fiber from the vegetables. We find it easiest to rice the carrots in a food processor, aiming to chop them to about the same size as the riced cauliflower.
Tips and tricks:
The drizzle of ranch and sprinkling of cilantro is optional but highly recommended to really make the flavors of these Whole30 Buffalo Stuffed Peppers come together.
Want to speed things up? Try Whole30 Buffalo Stuffed Peppers in the airfryer! Just make sure to cook them in a single layer. So if you don’t have one large enough, you’ll need to air fry them in batches.
Substitutions:
- Can’t find compatible Whole30 buffalo sauce? Use ½ cup ranch + 2 tablespoons compatible hot sauce instead!
Whole30 Buffalo Stuffed Peppers
Ingredients
- 2 tbsp olive or avocado oil (if using a fattier meat like pork or beef, reduce to 1 tbsp)
- 1 lb ground meat of choice
- 1 tsp salt
- 1/2 tsp paprika
- 2 medium carrots very finely chopped or riced
- 2 cups riced fresh or frozen cauliflower
- 1/2 cup compatible buffalo sauce
- 2 bell peppers (red, green, orange, or yellow) cut in half and seeds removed
Recommended toppings:
- Whole30-compatible Ranch
- chopped cilantro
Instructions
- PREHEAT oven, if using, to 400°F. Line a 9×13 baking dish with parchment paper.
- HEAT oil in a large skillet over medium heat. Add ground meat and season it with salt and paprika. Add carrots and cauliflower and cook until meat is browned and cooked through, about 10 minutes.
- TOSS meat mixture with buffalo sauce.
- PLACE bell pepper halves on the prepared baking dish. Divide meat mixture evenly into each pepper half, about 1/2 cup for each.
- COVER dish with foil and cook at 400°F for 40 minutes, until peppers are tender.
- COOL for 5 minutes, then top with a drizzle of ranch and chopped cilantro, if desired.
- TO FREEZE – Place cooked stuffed peppers into a sealed container and freeze for up to 3 months.
- AIR FRYER OPTION – Place in a single layer at the bottom of your airfryer tray and air fry for 8-10 minutes at 350°F, or until peppers are tender and filling is lightly browned.
