Stuffed peppers are comfort food at its finest — but let’s be real, who has time to hollow out peppers and babysit them in the oven? That’s why we’re making things simple (and way less fussy) with these Whole30 Deconstructed Stuffed Pepper Bowls.
All the flavor, none of the hassle. Juicy ground beef (or turkey or chicken), tender bell peppers, onions, and zucchini simmered with tomatoes and spices — then spooned over fluffy cauliflower rice for a hearty bowl that’s Whole30-compliant, dairy-free, gluten-free, and loaded with veggies.
And because we’re all about fueling our community with local, real food, this recipe features gorgeous peppers and fresh produce from our friends at Davis Natural Produce in Conway, NH. Their weekly harvest is as fresh as it gets — straight from the farm to your plate — which means every bite in this dish is packed with flavor and nutrients you can feel good about.
Why You’ll Love This Recipe
- Fast and fuss-free: Dinner on the table in under 40 minutes.
- Whole30 compliant: Nothing sneaky here — just clean, wholesome ingredients.
- Meal prep magic: Perfect for making ahead and reheating for busy weeks.
- Powered by local produce: Fresh bell peppers and veggies from Davis Natural Produce make this dish shine.
Ingredients You’ll Need
- 1 ½ lbs ground beef, turkey, or chicken
- 3 large bell peppers (grab them fresh from Davis Natural Produce!)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced (optional but a great veggie boost)
- 1 (14 oz) can crushed tomatoes (no sugar or additives)
- 1 cup cauliflower rice (fresh or frozen)
- 2 Tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- 1 tsp oregano
- ½ tsp cumin
- ½ tsp crushed red pepper flakes (optional)
- Salt & pepper to taste
- Fresh parsley or cilantro for garnish
How to Make It
- Cook the protein: Heat 1 Tbsp oil in a skillet over medium-high. Brown ground meat with salt and pepper. Remove and set aside.
- Sauté veggies: Add the rest of the oil, then toss in onion and peppers. Cook until softened. Add zucchini and garlic, cooking 2 minutes more.
- Make it saucy: Stir in tomatoes, paprika, oregano, cumin, and red pepper flakes. Simmer 5–7 minutes.
- Combine: Add cooked meat back into the skillet, stirring everything together.
- Serve it up: Spoon over cauliflower rice, garnish with herbs, and dig in.
Meal Prep Tips
- Store cauliflower rice and filling separately to keep the texture fresh.
- Double the recipe — it freezes and reheats beautifully.
- Add variety: swap crushed tomatoes for salsa or top with guacamole for a twist.
Bringing It All Together
These Whole30 Deconstructed Stuffed Pepper Bowls are proof that healthy doesn’t have to be complicated — especially when you start with the best local produce. Grab your peppers and veggies from Davis Natural Produce this week and make a batch of these bowls to set yourself up for success.
👉 Want more simple, healthy recipes like this? Download our free Beginners Guide to Meal Prep and learn how to turn fresh, local ingredients into easy meals that actually fit your life.
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