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    Home » Whole30

    Whole30 Dairy-Free Stuffed Peppers

    Published: Jun 15, 2020 Updated: Jun 21, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    whole30 stuffed peppers pin
    stuffed peppers with text

    These Whole30 Stuffed Peppers combine ground beef, veggies, and marinara sauce for an easy and healthy allergy-friendly dinner any night of the week. Plus, they are paleo, gluten-free, low-carb, and keto-compliant!

    stuffed pepers in dish with basil

    These whole30 stuffed peppers have been a staple in my house for years. I'm excited to finally be posting it!

    Similar to my Spaghetti Squash Bolognese, not only is it super easy to make, but it's also paleo, gluten-free, low-carb, keto, and loaded with veggies!

    Jump to:
    • 🔪 Easy instructions
    • 💭 Frequently asked questions
    • Looking for more beef recipes?
    • 📖 Recipe
    • 💬 Comments

    🔪 Easy instructions

    Bell peppers upside down in baking dish.
    Bell peppers upside down in a baking dish.

    Start by chopping off the tops and scooping out the seeds of some bell peppers. Then, place them cut-side down and bake at 350 degrees for 10 minutes.

    browned beef in pot
    Browned beef in a pot.

    While the peppers are cooking, brown some ground beef with onion. Once the meat is browned, add chopped zucchini, garlic, and mushrooms.

    Then you just saute the mixture until the veggies get soft.

    bell pepper filling in pot
    Bell pepper filling in a pot.

    Then, stir in a cup of whole30 marinara sauce - you can use store-bought or whip up my super-easy homemade marinara!

    unbaked stuffed peppers in dish
    Unbaked stuffed peppers in a clear dish.

    After that, scoop the filling into the bell peppers and top with a bit more marinara to keep the filling from drying out.

    Top with mozzarella cheese or Daiya mozzarella cheese, if desired. Omit the cheese if you're doing a whole30.

    close up of baked peppers in dish
    Close up of baked peppers in a dish.

    Bake for 30 minutes at 350 degrees. Serve hot with green onion for garnish.

    💭 Frequently asked questions

    Do I have to use ground beef?

    No, you don't! Ground turkey can be used instead of beef if preferred.

    How are these dairy-free and whole30?

    To keep these dairy-free and whole30, simply use soy-free marinara with no added sugar and use dairy-free cheese or omit the cheese altogether for whole30.

    What if my bell peppers won't stand up?

    I like to use a small baking dish so it forces the peppers to stand up. However, if your baking dish is too large to stand up or you're using a baking sheet, cut them in half lengthwise before adding the filling.

    Looking for more beef recipes?

    I think you'll love these...

    • Meatball Soup
    • Simple Classic Chili
    • Beef Stroganoff
    • Hamburger Soup (Stovetop Or Instant Pot)

    Or check out this Ground Turkey And Rice Recipe from Flippin' Delicious, it looks A-Mazing!!! You could easily sub a low-carb sweetener for the brown sugar and use cauliflower rice to make it Keto.

    If you’ve tried these Paleo, Keto, & Whole30 Stuffed Peppers or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    keto stuffed pepers in dish with basil

    Whole30 Dairy-Free Stuffed Peppers

    These whole30 stuffed bell peppers combine ground beef, veggies, and marinara sauce for an easy and healthy allergy-friendly dinner any night of the week.
    4.67 from 6 votes
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    Add to Meal PlanGo to Collections
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    CALORIES :245kcal
    CARBS :12g
    FIBER :4g
    Author: Cassidy Stauffer

    Ingredients

    • 1 Tbsp. Coconut, Avocado, or Olive Oil
    • 1 Lb. Ground Beef - preferably organic and grass fed
    • 1 Medium Onion - diced
    • 6 Bell Peppers - any color
    • 2 Cloves Garlic - minced
    • ½ Zucchini - finely chopped
    • 8 oz. Mushrooms - chopped
    • Salt and Pepper - to taste
    • 1 Cup + Extra For topping Marinara Sauce
    • Mozzarella Cheese, optional - OMIT FOR WHOLE30! Use Dairy Free If Needed, optional.
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350 degrees
    • Cut the tops off of the bell peppers and take out the seeds. Place cut side down on a large baking sheet and bake for 10 minutes.
    • Heat the oil over medium heat in a large skillet.
    • Once hot, add the onion and ground beef and cook until browned. Drain off fat if desired.
    • Then, add the mushroom, garlic, and zucchini. Saute until veggies are tender, 5 - 8 minutes.
    • Season with salt and pepper.
    • Stir in 1 Cup of marinara sauce and mix to combine. Taste and add more salt and pepper if needed.
    • Arrange bell peppers in a medium-sized baking dish and spoon the filling into each bell pepper. Spoon additional marinara sauce over each bell pepper to keep them from drying out. Then, lightly sprinkle with dairy-free mozzarella cheese if desired.
    • Bake for 30 minutes at 350 degrees.
    • Serve hot.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • See the full YouTube video here: Stuffed Peppers Video
    • If the bell peppers are too uneven to stand up straight, cut them in half lengthwise before adding the filling.
    • If you choose not to add cheese, don't skip adding some marinara to the top of the filling before baking. This will keep the filling from drying out. 
    • Ground turkey can be substituted for the beef if desired. 
    • Nutrition facts do not include cheese.
    • To keep these whole30-compliant, be sure to use sugar and soy-free marinara sauce.

    Nutrition

    Serving: 1stuffed bell pepper | Calories: 245kcal | Carbohydrates: 12g | Protein: 17g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 123mg | Potassium: 637mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3761IU | Vitamin C: 160mg | Calcium: 25mg | Iron: 2mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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      Recipe Rating




    1. Alene says

      March 28, 2020 at 3:41 pm

      How do you think this would hold up frozen? Seems like a good dish to just pull out on a lazy night. Plus, I seem to have a lot of bell peppers. 🙂

      Reply
      • Cassidy Stauffer says

        June 15, 2020 at 2:00 pm

        Sorry it took me so long to respond - I just saw your comment!!! Even though I haven't tried it so I can't say for sure, I think it would do great frozen!

        -Cassidy

        Reply
        • Amy says

          December 20, 2020 at 3:03 am

          4 stars
          You absolutely can freeze stuffed bell peppers. A friend of mine who is not GF finds them in the freezer aisle all the time. Naturally, since I hate onions and am somewhat sensitive to the foul things, I never bothered to look at pre-made stuffed peppers. I already know that I'm already in the minority when it comes to pre-made foods since I'm GF, so I already don't want to bother looking at this pre-made frozen foods section in most grocery stores. And, even when something I might like is GF, it invariably has onions in it. So, I've learned to cook and bake GF for myself.

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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