Cajun Stuffed Peppers

Cajun Stuffed Peppers

Cajun Stuffed Peppers

These spicy, Cajun-style stuffed peppers are high protein, high fiber meal with staying power. Paleo compliant and zero added sugars make this recipe ideal for Whole30 lifestyles.

Cajun Stuffed Peppers

Cajun Stuffed Peppers Ingredients: 

For Stuffed Peppers

  • 4 bell peppers
  • 2 tbsp grass-fed ghee
  • 1/4 cup chopped white onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 lb. 93% lean ground beef
  • 1 (6 oz.) can tomato paste
  • 2 tbsp Whole30 compliant hot sauce (Frank’s, Tabasco)
  • 2 tbsp Cajun seasoning
  • 1 cup cilantro lime cauliflower rice

 

For Cajun Seasoning

  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper

Cajun Stuffed Peppers

Cajun Stuffed Peppers

Cajun Stuffed Peppers

Cajun Stuffed Peppers

Cajun Stuffed Peppers

Whole30 Cajun Stuffed Bell Peppers

These spicy, Cajun style stuffed peppers are high protein, high fiber meal with staying power. Paleo compliant and zero added sugars make this recipe ideal for Whole30 lifestyles.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: dinner, keto, low carb, lunch, paleo, whole30
Servings: 4 meals
Calories: 369kcal
Author: Meal Prep on Fleek

Ingredients

For Stuffed Peppers

  • 4 medium bell peppers
  • 2 tbsp grass fed ghee
  • 1/4 cup chopped white onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 lb. 93% lean ground beef
  • 6 ounces tomato paste
  • 2 tbsp Whole30 compliant hot sauce Frank’s, Tabasco
  • 2 tbsp Cajun seasoning
  • 1 cup cilantro lime cauliflower rice

For Cajun Seasoning

  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper

Instructions

  • Preheat oven to 375ºF and line a 9x13 baking pan with parchment paper. Slice bell peppers in half lengthwise and remove seeds. Heat ghee over medium heat in a medium skillet. Add carrots, celery, and onion. Sauté for 7 minutes. Move vegetables to the side of the skillet. Add ground beef and break up into small pieces with a spatula. Brown for 5 minutes. Stir in tomato paste and hot sauce. Cook 3 minutes longer. Remove from heat.
  • Add cauliflower rice and Cajun seasoning. Stir well to combine. Scoop mixture into bell pepper halves and place in baking pan. Bake for 30-35 minutes, until peppers are tender. Use a spatula to transfer 2 pepper halves into 4 black MPOF containers.

Nutrition

Calories: 369kcal | Carbohydrates: 20g | Protein: 27g | Fat: 22g | Sodium: 2102mg | Fiber: 7g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

 

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