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Whole30® Stuffed Peppers and Creamy Cilantro Sauce

This recipe is for stuffed Peppers with skin off (we also have a faster recipe with skin if you want to check that one out CLICK HERE)
  • 1 large avocado
  • 1/4 of a cup of water 
  • 1/4 teaspoon of salt 
  • 1/4 teaspoon of pepper
  • 3 TBSP of zesty cilantro 


  • 2 lbs of ground beef 
  • 1 small onion chopped 
  • 1/2 bell pepper chopped 
  • 3 Roma tomatoes chopped 
  • 1 tbsp of tomato paste
  • salt and pepper to taste 
  • 6 sweet peppers or bell peppers 


1- Preheat the oven to 400 F while you chop all your veggies. Once the oven is Preheated insert the peppers for 30 minutes. 

2- In a skillet, add the chopped tomato, onions, and bell pepper. Cook on slow heat until the tomatoes soften and release their juices. 

3- Add the ground beef and continue to cook slowly. 

4- Once the 30 minutes have passed, remove the peppers from the oven and wrap in a wet cloth for 5 minutes. once they are cooled down the skin should come right off when peeling. 

5- Once the meat is ready, we are ready to stuff the peppers. cut a long line across the peppers, remove the seeds and the vein and stuff with the meat. 

6- Place your peppers with the meat back in the oven for 10 min and serve warm!  


*These peppers are perfect with topped with the creamy cilantro mix and if you are not on a round, feel free to add some cheese at the end of step #5

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