Whether you’re following the program or not, these healthy Whole30 Stuffed Peppers with Avocado Cashew Sauce are a mouth-watering meal that’s perfect as a lunch or dinner recipe!
Happy Whole30 month here on MMC! I know It’s already the 11th, but if you’ve ever done a Whole30, you know it takes a bit to get in the swing of things.
I’m pretty proud that we’ve made it this far! But, I promise you these Whole30 Stuffed Peppers with Avocado Cashew Sauce are worth the wait!
Were not even to the halfway mark of our first Whole30 and I’ve already made this recipe multiple times if that tells you anything.
One of the hardest parts of this program is finding unique ways of preparing vegetables and meat that aren’t boring. I can’t tell you how many times we’ve eaten chicken with broccoli and sweet potatoes already.
This recipe takes classic stuffed peppers, which everyone loves, and with a few swaps, makes them compliant. Typical stuffed peppers mix ground meat with rice for the filling. I substituted riced cauliflower instead to keep them hearty without the grain.
Instead of covering them with cheese, I topped them with an easy, healthy, and delicious avocado cashew sauce that I could literally drink if someone let me.
I gotta tell ya, I don’t miss any of the dairy or grains in the classic recipe. In fact, I prefer this version and I think you will too.
So far, I haven’t found Whole30 to be TOO difficult. Here’s what I have struggled with and how I overcame it.
First of all, coffee. It was my biggest worry going in and it took me a few days to find my perfect coffee solution. We have an espresso machine and make a latte (or two) every day.
Previously, this was done with whole milk and it was maybe the highlight of my morning. I’m happy to report that my perfect Whole30 latte consists of 2 shots of espresso with 6 ounces unsweetened almond milk and 2 oz Nut Pods frothed together.
I’ll keep trying different combos, but this is working well for us right now!
The other thing that I’ve found to be challenging is eating enough to keep me full until my next meal. Snacking is somewhat discouraged, but I sometimes feel like I’m starving before it’s time to eat again.
We always have to have compliant snacks in the house because if not, I feel like I’ll crack and walk across the street to get a burrito. Haha. In my mind, an Epic bar is better than having to start over or feeling famished all the time.
I am working on filling up at meals with plenty of protein, fats, and veggies and it’s definitely getting better. It just makes you realize how full grains actually make you.
I’m actually loving everything I’m learning from this journey and I can’t wait to share all of my thoughts at the end of the month!
I’m also determined to branch out my breakfast routine because I’m already tired of eggs (and I love eggs). Let me know if you have any suggestions!
Have you checked out my other healthy Whole30 recipes? You can find them all here: Whole3o Recipes
- 1 lb ground beef (I like 85/15)
- 1 garlic, minced
- 1/4 onion, minced
- 1 tbsp chopped fresh cilantro
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 3 large bell peppers
- 1/2 cup beef bone broth
- 1/4 cup tomato sauce
- 1 1/2 cups cooked cauliflower rice
- Olive oil spray
- Cashew Avocado Sauce[
- 1 cup cashews
- 1/2 cup water
- 1 (4-ounce) can diced green chiles
- 1/2 an avocado (top the finished peppers with the rest!)
- 1/2 teaspoon kosher salt (more if your cashews are unsalted)
- Chopped cilantro and green onions to serve
- Preheat oven to 400°F.
- Place a medium nonstick skillet over medium heat.
- Add onion, garlic, and cilantro and saute about 2 minutes, add ground beef, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is cooked through.
- Add 1/4 cup of tomato sauce and 1/2 cup of bone broth, mix well and simmer on low for about 5 minutes.
- Combine cooked cauliflower rice and meat together.
- Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Cover tightly with aluminum foil and bake for about 45 minutes.
- While the peppers are baking, make the cashew sauce by combining all the ingredients in a blender or food processor until smooth. Add more water to get the consistency to your liking.
- Carefully remove the foil from the peppers and serve right away with cashew sauce, chopped cilantro, avocado, and green onions.
Amount Per Serving: Calories: 569Total Fat: 38gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 84mgSodium: 935mgCarbohydrates: 27gFiber: 6gSugar: 5gProtein: 34g