Warm, cozy, and packed with flavor, this stuffed pepper stew is a one-pot wonder that brings all the taste of classic stuffed peppers into a simple stew format. The combination of ground beef, sweet bell peppers, fire-roasted tomatoes, and tomato sauce creates a rich, savory base, while cauliflower rice keeps the dish light, nutrient-dense, and naturally gluten-free. Pluck seasoning adds a unique layer of depth and nourishment, infusing the stew with essential vitamins and minerals. This stew is perfect for families, busy weeknights, or meal prepping since it reheats beautifully. Garnish with fresh avocado for an extra creamy contrast and enjoy a hearty, wholesome dinner that satisfies comfort food cravings without the heaviness.
10 min
30 min
8
Main course
Ingredients
- 2 lb of Ground Beef
- 2 (14.5) oz cans of Fire Roasted Tomatoes
- 1.5 cup of Tomato Sauce
- 4 Bell Peppers, chopped
- 1 bunch of Scallions, chopped
- 4 cup of Frozen Cauliflower Rice
- 3/4 of Water
- 2 tbsp of Pluck All-Purpose
- 2 tbsp Coconut Oil
- Avocado, optional
Directions
Step 1
In a large pot placed on stovetop, heat the coconut oil over medium heat
Step 2
Add the peppers and cook for 5 minutes
Step 3
Add the beef and Pluck and cook, until browned, 5-7 minutes
Step 4
Add the tomatoes, tomato sauce, scallions, and water and cook an additional 10 minutes
Step 5
Add the cauliflower rice and let cook another 5-7 minutes
Step 6
Serve hot and garnish with avocado, if desired
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