whole 30 stuffed peppers in clear dish

Whole 30 Stuffed Peppers

(Last Updated On: September 14, 2020)

Whole 30 Stuffed Peppers

These Whole 30 Stuffed Peppers, are the perfect Whole 30/Paleo friendly, easy weeknight dinner. These came together in the Instantpot in just 10 minutes, but you can also bake them in the oven. This recipe is excellent for meal prep. Then you can reheat when you’re ready to eat. While this recipe is simple, you can get as creative as you want with the toppings. Some delicious Whole 30 approved toppings would be avocados, extra salsa, or even Whole 30 Complaint Ranch Dressing. 

If you are new to Whole 30, or not quite sure if it’s right for you, I suggest you check out their website. Although I am not directly affiliated with their program in any way, but I always feel my best when I eat low inflammatory, whole foods. That’s what Whole 30 is all about, eating real food! That’s why I try to cook all my recipes with minimally processed ingredients. Food made from food 🙂 

whole 30 stuffed peppers split open

Current Updates

I’ve been doing these little daily updates since the Coronavirus caused life here in NYC to come to a screeching halt. It hasn’t been easy for anybody, but this week seems to be especially challenging for us. I really miss my family and friends, and we are facing difficult decisions about what to do with the wedding. The weather is getting nicer here, which makes it increasingly harder to stay in a small apartment, and especially difficult to stay motivated.

Although, today, as I was sitting in the kitchen with my back to the window, I saw a weird shadow, when I looked, I made eye contact with a grown man in Pajamas climbing down the fire escape. I don’t know who scared who more, after getting over my small heart attack I had a good chuckle at that. Other than that, there isn’t much to report. Same old same for now, hopefully, things will start to get better soon!

On another note, if you had some technical difficulties the past few days, I want to apologize for that. I switched hosting servers, which will undoubtedly be better for the long term, but the past few days has been causing some problems on my end. Again, I am sorry for any issues, but know the blog will much better as I grow it and continue to bring you all delicious recipes 🙂

Easiest Turkey Taco Meat

Put a Little Pepper In Your Step

Peppers are a fruit that has a lot going for them. Yes, I said fruit because they are technically a fruit, not a vegetable. Fruits are seed-bearing structures that develop from a plant, while vegetables have roots and stems. This is an excellent source in case you want all the info on fruits vs. vegetables. Peppers are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron. Peppers are a great low calorie food, and can add lots of texture to your dish. They are a great snack to eat raw on their own. Have you tried dipping them in different sauces? They are great in hummus, but if you are trying to stay Whole 30, you can try dipping them in Avocado.  

red and green bell peppers at farmers market

So what is the difference in colors? Green, Red, Yellow, and Orange? Red, yellow and orange peppers are all pretty similar, in fact. Green peppers technically aren’t their own variety. They are just an unripened yellow, red or orange peppers! That’s why green peppers are more bitter; the sugars in fruits develop as the fruit ripens on the vine. So when green peppers are picked early, they are lower in sugar. Therefore, more bitter than their colorful counterparts.

What’s the best way to store them? Peppers can be stored in the fridge for two weeks. However, once cut, you should use them quickly. Did you know that once you slice or dice them, you can freeze them? By storing sliced peppers and onions in the freezer, you can meal prep stir fry. When you are ready to make the stir fry, toss them right in the pan with a little oil, sauce and the protein of choice. For more info on storing peppers and all other veggies, check out this Veggie Storage Guide.

tri color peppers with brown background

Tips, Recs, Subs

  • This is a simple Whole 30 Stuffed Peppers recipe, but can be spiced up with toppings. Some Whole 30 approved toppings to dress this recipe up include Avocado, Whole 30 Complaint Ranch dressing. However if you are not following Whole 30, feel free to get creative with the toppings, and add some rice, quinoa or black beans. 
  • If you don’t have diced tomatoes and tomato paste, you can also use a half jar of salsa as long as it is compliant. 
  • Once the stuffed peppers are in the instapot, carefully add water or bone broth. In my opinion, the broth adds a lot of flavor. 
  • This is one of my favorite instapot tools, it’s great for recipes like this or if you cook muffins or cakes in your instapot. Place in the instapot, before you add the peppers, then place them on top. After the peppers are cooked, you can simply lift by the handles to remove the peppers. Voila!
whole 30 stuffed pepper plated
  • Don’t have an instanpot? You can order that one that I have below, it’s one of my favorite kitchen appliances! I use it at least 2-3x a week! But if you don’t want to get one, add the peppers to a baking dish, add water or broth. Cover with foil and bake at 350 for 30 Minutes.

You can have all the ingredients delivered to you directly from Whole Foods with FREE DELIVERY in 2 hours or less, through Amazon Prime. Use this link for a free 30-day trial. If you are low income and receive EBT or other government benefits, you may qualify for a reduced rate of $5.99/month.

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whole 30 stuffed peppers

Whole 30 Stuffed Peppers

A delicious and easy weeknight dinner, Whole 30 & paleo compliant.
Prep Time 5 mins
Cook Time 30 mins
Course Dinner
Cuisine whole 30
Servings 6 peppers


  • Instapot
  • Cast Iron or Nonstick Skillet


  • 6 Med Bell Peppers
  • 1 Tablespoon Olive oil
  • 1 Lb Ground Beef
  • 1 Can Diced Tomatoes, drained (I used fire roasted)
  • 1 Tablespoon Tomato Paste
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion powder
  • 2 Teaspoons Paprika
  • 2 Teaspoons Chilipowder
  • 1 Cup Bone Broth (optional can sub in water)
  • Optional Toppings- Avocado, Whole 30 approved ranch, salsa


  • Cut the tops off the peppers, remove the stems and seeds from the inside. Set aside. Heat 1 tablespoon of oil in the skillet over med-high heat.*If not cooking in instapot see notes below to preheat oven*
  • Add beef to skillet and cook until brown, stirring every minute or so. Should take about 5-7 minutes. Then add tomatoes, tomato paste, and spices. Cook an additional 3-5 miutes, until the tomatoes have cooked down a bit.
  • Add the meat into the peppers. Place peppers in instant pot, add broth or water to the pot. Make sure the valve is set to "sealing" mode, not venting. Set Manual pressure mode, high pressure for 10 minutes.
  • When it is done cooking, let pressure manually release for five minutes. Then switch valve to venting mode to release any additional pressure. Remove peppers. Serve as is or add desired toppings, salsa, avocado, green onion, or whole 30 approved ranch.


* Preheat oven to 350 degrees, follow all the steps up until you are ready to add the peppers to the instapot. Instead place peppers in a baking dish. Add the water or broth, cover with foil. Cook in oven for 30 minutes. 
Keyword beef, paleo, peppers, stuffed peppers, tomatoes, whole 30

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