Whole30 Stuffed Peppers couldn’t be easier to make! These healthy stuffed peppers are made in the slow cooker, paleo, gluten free + dairy free.
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These Whole30 Stuffed Peppers are the perfect easy dinner! Made with only a few simple ingredients like beef, cauliflower rice, and veggies – the filling is naturally paleo, gluten free and Whole30 friendly!
Unlike other stuffed peppers that are often greasy and loaded with dairy, these peppers are light and fresh while still being totally delicious! Plus, they’re made in the crockpot or slow cooker which makes them even easier to make!
(P.S. If you LOVE paleo slow cooker recipes you should click here to get my paleo crockpot cookbook!)
It’s no secret how much I love my crockpot, and clearly you all do too! This post where I listed 20 Easy Whole 30 Crock Pot Dinner Recipes has been blowing up lately!
Before we go any further.. did you know I have a FREE 7 Day Whole30 Meal Plan? Click here for the details!
I’m not entirely surprised though – who doesn’t like throwing a bunch of ingredients in their crockpot, putting the lid on it, and calling it a day. The thing literally cooks dinner FOR YOU. It’s almost as if you have an invisible chef working away while you’re off doing whatever…which is nothing short of amazing in my opinion.
One of the things my mom used to make as a kid was stuffed peppers. They’re a classic Italian dish that is usually made with homemade sauce, ground beef, rice + bread crumbs – which can make them feel a little bit heavy.
I wasn’t always a huge fan of them, but now they’re one of my favorite meals! Sometimes we like to have the real deal – but other days we want a lighter option, which is where these Whole30 Stuffed Peppers come into play.
What makes these Whole30 Stuffed Peppers Healthy?
- We subbed cauliflower rice for regular rice to make these peppers whole30 friendly and lower in carbs
- We skipped the breadcrumbs that are often found in stuffed peppers because they really aren’t necessary!
- We left out the cheese, because while it’s delicious – dairy isn’t whole30 and many people can’t enjoy it due to dietary restrictions (although you can totally make them with parmesan cheese if you’d like! )
I’m not going to lie.. I didn’t know how these were going to turn out the first time I tried them. Cauliflower rice can be super finicky.. Sometimes it turns to mush, sometimes (in my opinion) it doesn’t taste great… you know how it goes. I was totally scared at the thought that these would wind up being a mushy, disappointing mess- but they totally were not! They’re totally going to be on repeat in our house for dinners this winter! We hope you love this crock pot stuffed peppers recipe!
Can you make these whole30 stuffed peppers in the oven?
Yes! Instead of placing these in the crockpot, you can put them in an oven safe dish and bake at 375 for about 40-50 minutes. Make sure to cover the peppers with foil and try to baste them every 15 minutes or so to avoid them getting dried out!
Things we used for this recipe:
Looking for other healthy whole30 crockpot meals? Check out these posts!
Whole30 Crockpot Stuffed Peppers
- 1 tablespoons olive oil
- 6 large bell peppers
- 1 lb ground turkey
- 1/2 cup onions pulsed in food processor
- 1 tablespoon garlic pulsed in food processor
- 1 cup carrots pulsed in food processor
- 1 cup cauliflower rice
- 2 cups tomato sauce (leave 6 tablespoons off to the side!)
- 4 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- In a large pan, heat olive oil. Sauté turkey for 5-10 minutes.
- While the turkey is cooking, slice the tops of the peppers off + remove the seeds.
- Pulse carrots, onions, garlic, basil & parsley in the food processor until finely chopped.
- Stir in chopped veggie mixture with turkey. *Make sure to leave the cauliflower rice off to the side - you do not want it to cook!*
- Sauté until veggies are soft. When everything is cooked, turn off the heat. Stir in raw cauliflower rice, tomato sauce + spices. Stuff the peppers with the mixture and top each pepper with remaining tablespoon of tomato sauce. You can use a spoon or your hands to fill the peppers + press the mixture down to fit all of it inside.
- Add peppers to crockpot. Cook the peppers on low for 4-6 hours.
- Instead of placing these in the crockpot, you can put them in an oven safe dish and bake at 375 for about 40-50 minutes. Make sure to cover the peppers with foil and try to baste them every 15 minutes or so to avoid them getting dried out!
Instant Pot Instructions
- Note: You will only be able to fit 4 peppers in the instant pot. You can cook these in 2 batches OR set the small amount of extra filling off to the side to use for other meals/snacks. It is great on it's own!
- Set the Instant Pot to sauté mode for 15 minutes. Heat olive oil. Sauté turkey for 5-10 minutes.
- While the turkey is cooking, slice the tops of the peppers off + remove the seeds. Pulse carrots, onions, garlic, basil & parsley in the food processor.
- Add in food processor mixture to Instant Pot and salt/pepper with turkey. *Make sure to leave the cauliflower rice off to the side - you do not want it to cook!*
- Sauté until veggies are soft. Stir in raw cauliflower + tomato sauce. Stuff the peppers with the mixture and top each pepper with remaining tablespoon of tomato sauce.
- Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking. Add trivet to bottom of Instant Pot and pour in 1 cup of water.
- Place stuffed peppers onto trivet. Set the pressure release to sealing (on older models) Set the Instant Pot to pressure cook for 5 minutes. Release pressure immediately. Use tongs to remove from Instant Pot and serve.
- Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will may a burn notice during cooking.
- Make sure your Instant Pot pressure is set to sealing.