Organ-Blend Stuffed Peppers

Dr Staci Whitman

Recipe by 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.

We recommend using either Pluck Zesty GarlicAll-Purpose, or Spicy for this recipe.


Step 1

Preheat the oven to 350°F.

Step 2

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

Step 3

n 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**


1 medium Red Onion

3 cloves Garlic, minced (I tend to add more...I love garlic!)

1 teaspoon Avocado Oil or Olive Oil, + more for baking dish

1 pound Grass-Fed Ground Beef

1 pound Grass-Fed Bison Ancestral Blend (or any organ blend)

1/2 teaspoon Salt

1 tablespoon Pluck seasoning

Ground Black Pepper, to taste

1 (14.5} ounce can Diced Tomatoes

1/4 cup sunflower seeds or other nuts/seeds for extra protein, fat, and crunch

2 cups chopped veggies (kale, carrots, zucchini, can get creative here)

6 large Bell Peppers, halved and seeded

2 cups cauliflower rice (fresh or frozen)

1/2 cup nutritional yeast, cashew cheese, cheese, or herbs as a topper


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