Whole30 Buffalo Stuffed Peppers
Heat things up with these addictive Whole30 Buffalo Stuffed Peppers!
Servings 4 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 9x13 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.