Name: Information
Prep time: 10 min
Cook time: 30 min

When it comes to wholesome comfort food, few dishes rival the classic stuffed bell peppers with ground beef . This upgraded version packs in grass-fed beef, bison organ blend, and cauliflower rice for a protein-rich, nutrient-dense dinner. The mix of sautéed onions, garlic, tomatoes, and chopped vegetables provides both flavor and fiber, while Pluck seasoning enhances the dish with umami depth and a boost of hidden micronutrients. A sprinkle of sunflower seeds or nuts adds crunch, while the optional cheese or nutritional yeast topping makes it customizable for different diets. These peppers are perfect for busy weeknights, family meals, or make-ahead freezer dinners—just reheat and enjoy a hearty, satisfying dish that’s as nourishing as it is delicious.

Prep time

10 min

Cook time

30 min

Servings

Ingredients

1 medium Red Onion
3 cloves Garlic, minced (I tend to add more...I love garlic!)
1 tsp Avocado Oil or Olive Oil, + more for baking dish
1 lb Grass-Fed Ground Beef
1 lb Grass-Fed Bison Ancestral Blend (or any organ blend)
1/2 tsp Salt
1 tbsp Pluck seasoning (I used Original)
Ground Black Pepper, to taste
1 (14.5} oz can Diced Tomatoes
1/4 cup sunflower seeds or other nuts/seeds for extra protein, fat, and crunch
2 cup chopped veggies (kale, carrots, zucchini, mushrooms...you can get creative here)
6 large Bell Peppers, halved and seeded
2 cup cauliflower rice (fresh or frozen)
1/2 cup nutritional yeast, cashew cheese, cheese, or herbs as a topper

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Lightly oil a 9x13 glass baking dish with oil. Set aside.

Step 3

In a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic minced to the skillet and saute until the onions are translucent.

Step 4

Add the ground beef/bison organ blend, Pluck seasoning, salt, and pepper to the skillet and cook until the beef/bison is completely browned, breaking up with the back of a wooden spoon.

Step 5

Stir in the can of tomatoes, veggies, cauliflower rice, and seeds/nuts until evenly combined. Simmer until rice and veggie half-cooked. Remove from heat.

Step 6

Using a large cookie scoop (easiest) or a spoon, scoop the meat mixture into the hollowed-out pepper halves. Sprinkle with cheese, nutritional yeast, cashew cheese, etc or leave plain.

Step 7

Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.

Step 8

Serve hot with a side of guacamole, salsa, or jalapenos (optional).

**These freeze well, so double recipe for make-ahead meals**

Recipe

Dr Staci Whitman

Doctor Staci’s passion is to educate people to feel empowered over their own well-being and she believes diet is the key to overall health. By finding the root cause of disease she is better able to make holistic recommendations to help guide you and your family to optimal health. When Doctor Staci is not making smiles more beautiful and healthy, she enjoys the amazing outdoor offerings of the Pacific Northwest. She loves to snowboard, go for long walks, trail run, practice yoga, and dance, cook nutritious meals with her family, and bike around Portland.

Stuffed Bell Peppers with Ground Beef, Bison & Cauliflower Rice