Stuffed bell peppers with ground beef and cauliflower rice

An American beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Bell peppers are on the EWG Dirty Dozen list, so it's worth sourcing them organic. The upgrade for cauliflower is modest.

Ingredients

• 4 bell peppers (any color)
• 500 g ground beef
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/2 tsp sea salt
• 2 tbsp fresh parsley, chopped

Method

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
4. Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks.
5. Stir in the cauliflower rice, oregano, cumin, smoked paprika, black pepper, and sea salt. Cook for 3-4 minutes.
6. Remove the skillet from heat and stir in the chopped parsley.
7. Fill each bell pepper with the beef and cauliflower mixture, pressing down gently.
8. Place the stuffed peppers upright in a baking dish. Cover with foil.
9. Bake in the preheated oven for 25-30 minutes, until peppers are tender.

Notes

• Use any color bell peppers you like for variety.
• Prepare the stuffing a day ahead and refrigerate for convenience.
• Serve with a side salad for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.