Stuffed Bell Peppers with Ground Beef and Spinach are a hearty and nutritious Whole30-approved meal. These colorful peppers are filled with a protein-rich mixture of seasoned beef, sautéed spinach, and herbs, then baked until tender. A simple yet delicious dinner that’s gluten-free, low-carb, and packed with flavor!
- Total Cooking Time: 50 minutes
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Servings: 4
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ cup crushed tomatoes (or tomato sauce, no added sugar)
- 1 tbsp coconut aminos (for extra umami flavor)
- ¼ cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Alternative: Substitute ground turkey or chicken for a leaner option.
Step-by-Step Instructions
- Preheat the oven to 190°C (375°F). Lightly grease a baking dish.
- Prepare the peppers: Slice the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in the baking dish.
- Cook the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sautéing for 2-3 minutes until softened.
- Brown the beef: Add ground beef to the skillet, breaking it apart with a spatula. Cook for about 5-6 minutes until browned.
- Season and add spinach: Stir in salt, black pepper, smoked paprika, oregano, cumin, and coconut aminos. Add the chopped spinach and cook for another 2 minutes until wilted.
- Mix in tomatoes: Pour in the crushed tomatoes and stir well. Let simmer for 2-3 minutes to allow flavors to meld.
- Stuff the peppers: Evenly divide the beef mixture among the bell pepper halves.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the peppers are tender.
- Garnish and serve: Sprinkle with fresh parsley and serve with lemon wedges for added brightness.
Nutritional Information (Per Serving)
- Calories: 340
- Protein: 32 g
- Fats: 18 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Sugar: 7 g
Vitamins & Benefits
- Bell Peppers: High in vitamin C, which boosts immunity and skin health.
- Ground Beef: Provides essential protein and iron for energy.
- Spinach: Rich in fiber, iron, and antioxidants.
Bell peppers come in a variety of colors, and each has a slightly different taste—red peppers are the sweetest, while green peppers have a more earthy, slightly bitter flavor.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10 minutes or microwave for 2 minutes.
- Freeze stuffed peppers before baking for up to 2 months; thaw overnight before cooking.
FAQ
Can I use frozen spinach?
Yes! Just thaw and drain excess moisture before adding it to the filling.
What can I serve with this dish?
It pairs well with a side salad or cauliflower rice for a low-carb meal.
Can I make this dairy-free?
Absolutely! This Whole30 recipe is already dairy-free.
