June 20

Healthy Stuffed Bell Peppers


Healthy Stuffed Bell Peppers

We have a healthy twist on a very classic comfort food recipe today! And it only takes 3 simple steps to follow! 

Time-saving tip: buy a bag of riced cauliflower at the grocery store and steam it, vs. preparing it from scratch.

Bonus tip: try using sheep or goat milk feta, vs. cow’s milk. The texture and taste difference is amazing. You’ll never go back to cow’s milk feta again.

(makes 6 servings)

  • 6 bell peppers, any color
  • 4 tbsp olive oil 
  • ​½ lb (225 g) grass-fed ground beef 
  • Sea salt and freshly ground black pepper
  • ​1 small onion, finely diced 
  • 3 cloves garlic, chopped
  • ​1 medium zucchini, finely diced 
  • 4 plum tomatoes, seeded and diced 
  • ​Sriracha, to taste 
  • 2 cups (250 g) riced & cooked cauliflower
  • ​1 cup (150 g) sheep / goat milk feta

Preheat the oven to 350ºF (180ºC). Prepare the peppers: Wash, cut off the tops (set aside) and remove the seeds and membrane. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Finely chop the tops and set aside.

Heat 2 tbsp of oil over medium-high heat in a large skillet. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is just beginning to brown. Move to a paper towel-lined plate to drain fat.

Carefully wipe out the skillet and add the remaining oil. When it’s heated, add onions and reserved chopped pepper tops and cook until soft, 4 to 5 minutes. Add garlic and zucchini and cook for another minute. Add the tomatoes, stir, and season with salt, pepper, and a splash of sriracha.  

Cook until everything is heated through, then stir in the beef and quinoa/barley/cooked rice cauliflower. Taste and adjust the seasoning. Stir in ½ cup (75 g) of the cheese.

Fill the peppers with the beef mixture and top each with a sprinkle of the remaining cheese. 

Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil.

Cover the pan with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes. The peppers should be soft.

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About the Author

Originally born and raised in Russia, Val comes from a professional background focused on customer service, business administration, and legal work. Since serving people was always something Val enjoyed, she used her life-long passion for health, fitness, and nutrition to help other women reach their transformation journey goals. Now Val is a fitness, nutrition, and mindset coach with a primary focus on wholesome holistic nutrition with over 10 years of experience in the field.

Val Sikora

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