Whole 30 Approved Stuffed Peppers
Today I bring you a recipe for those busy weeknights, Whole 30 stuffed peppers. It’s one of my favorite recipes growing up and I hope it quickly becomes one of yours as well. I’m on day 4 of a Whole30 and let me tell you, it’s been tough! I’ve really let myself slide when it comes to the sugar/carbs. Rice, popcorn, chips, ice cream. It’s all good! Especially popcorn. That’s my downfall. I love popcorn so much!!
But I’ve got a goal!! I do much better with nutrition and exercise goals in the summer months. Don’t know if it’s just the warmer weather/longer days or the fact that I most likely will have to wear a swimsuit more than once over the next few months! But I’ve got two major trips later this year and want to look fabulous for them. So, my goal is 40 lbs by the end of October. I think I can make it!! I know I’m officially detoxing (I feel kind of lousy today!) and shedding all the water/salt weight that I’ve built up over the last 6 months or so (when my nutrition took a nose dive over the holidays!) and I’ve lost 6 pounds in 4 days! How nice for me!
This is my second attempt at a Whole30. I tried it a couple of years ago and made it maybe half way through. Then I went on vacation and lost all motivation. So, I’m trying again! It’s been hard though the last few days! I’ve stayed gluten free for over a year now but other than that, anything goes. I don’t ever use refined sugar in my recipes and I don’t have any sugar in the house except for coconut and maple syrup. But that didn’t stop me from consuming sugar in other ways. Ice cream, being the #1 culprit! 90% of the off-track items I’ve been eating is from eating out. I’m pretty good about sticking to Paleo when at home. But I kind of just throw everything out the window when eating out. Except the gluten, it’s just not worth the migraine! But gluten free products can be just as processed (if not more so) than regular foods if you’re not careful. Companies will up the sugar or salt content in order for their product to taste better. So always remember to check labels if you’re trying to be really strict about your nutrition habits!
These stuffed peppers are great for meal prep! They’re easy to make and reheat beautifully! There’s no gluten, dairy, or added sugar so they’re perfect for my Whole30 lunches this month! I made a whole pan of them and then froze them individually so I would have quick and easy lunches all month! And the best part is, 12 of these bad boys only cost me about $10! How great is that!
- 6 large bell peppers, cut in half
- 2 lbs ground beef
- 1 large onion, minced
- 1 C almond flour
- 2 eggs
- 4 T minced garlic, divided
- 2 12-oz cans tomato sauce (no sugar added)
- 1 T Italian seasoning
- Fresh or dried parsley, for decoration
- Preheat oven to 375 degrees.
- Place 12 pepper halves in a large baking dish. Set aside.
- In a large mixing bowl, combine beef, onion, eggs, almond flour, 2 T of garlic, and one can of tomato sauce together to form a meatloaf-like mixture. Place 1/2 cup sized servings into each pepper half.
- In a small saucepan, heat the other can of tomato sauce with 2 T garlic and Italian seasoning. Heat to boiling. Pour sauce over the tops of the peppers and sprinkle with chopped parsley.
- Bake in oven 45-60 minutes or until meat is cooked through and peppers are lightly browned. Remove from oven, sprinkle with additional parsley if desired and serve hot.