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.
2tablespoonWhole30 compliant hot sauceFrank’s, Tabasco
2tablespoonCajun seasoning
1cupcilantro lime cauliflower rice
For Cajun Seasoning
2teaspoonpaprika
1teaspoondried oregano
1teaspoondried thyme
½teaspoonsea salt
½teaspoongarlic powder
½teaspoononion powder
½teaspoonblack 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.