This family-style Deconstructed Stuffed Bell Pepper Bowl is here to save your weeknight dinner!
It’s the perfect combination of vibrant veggies, filling protein, and satisfying healthy fats. Plus, you’ll get it on the table in less than 30 minutes. Win-win.
I’m so psyched to share this recipe with you, because it comes from a woman I really admire, Lindsay Cotter of Cotter Crunch. Heard of her? Well, if not, now you have. Your life will be forever better.
Lindsay is a mega-talented recipe developer and nutrition specialist who has a forte for really creative and delicious gluten-free food. She has a brand new cookbook out called Nourishing Superfood Bowls: 75 Healthy and Delicious Gluten-Free Meals to Fuel Your Day. You need this book!
And Lindsay was gracious enough to let me share her Deconstructed Stuffed Bell Pepper Bowl recipe from the cookbook right here on my site for you to enjoy. We ate it for lunch after I took the photos (#foodphotographerlife) and Z said, “OMG! The flavors!” It definitely got two thumbs up from both of us.
Now, what I love about Nourishing Superfood Bowls is the variety of recipes. Lindsay’s thought of everything from breakfast bowls to lighter plant-based fare to family style bowls (like this one) and sweet endings. Because a yummy gluten-free treat now and then ain’t the end of the world.
And her recipes are really flexible and customizable, making it perfect for a personalized eating plan. For example, this Deconstructed Stuffed Bell Pepper Bowl lists quinoa as an ingredient. If that doesn’t work for you, no problem. Just swap in some cauliflower rice or white rice.
Can’t have kefir yogurt cheese? You can just omit it. Or do what I did: I added a dollop of plain, full-fat goat milk yogurt. (I can tolerate goat milk products but not cow milk.)
The point is that there’s plenty of ways to make these recipes your own and satisfying everyone in the family. Well, within reason!
Need more convincing to order the book? Here’s some of the other recipes…
- Baja Fish Taco Bowls
- Stick Date Cake Dessert Bowls
- Miso Honey Summer Salad Bowls
- Power Bistro Salad Bowls
- Blueberries ‘n Cream Bowls
I’m not drooling…you’re drooling.
More About This Family-Style Deconstructed Stuffed Bell Pepper Bowl…
It’s got all the best flavors of a stuffed pepper without the hassle. There’s seasoned ground beef for protein. For carbs, this recipe has quinoa and vegetables. If you can’t have quinoa, no worries. Just use cauliflower rice. Before you get confused about the quinoa, remember that I’m transitioning to a personalized nutrition website this year.
For some folks, quinoa works just fine. For others, it doesn’t and that’s okay. If you do opt for the quinoa, choose one that was soaked and sprouted.
How to Make This Recipe Dairy-Free
And of course, this recipe has tons of delicious colorful veggies for fiber, vitamins, and minerals. Lindsay’s Deconstructed Stuffed Bell Pepper Bowl also calls for kefir yogurt cheese or sour cream.
I can’t do cow dairy because the inflammation I get from it makes my endometriosis worse, but I’m okay with occasional goat or sheep milk products.
Hence, I swapped the kefir yogurt cheese for plain, full-fat sheep milk yogurt. (Really quick: The type of caseins in goat and sheep dairy aren’t as inflammatory as what’s found in A1 cow milk. Some people who can’t tolerate cow dairy do okay on sheep or goat.)
If you can’t do any of that, no worries…just swap in some sliced avocado or guacamole.
Of course, serving it family style means everyone gets to build their own bowl as they want, but you can also serve it in individual bowls or pack it for your lunch.
Alright, go dig into Lindsay’s Deconstructed Stuffed Bell Pepper Bowl, and pick up your own copy of Nourishing Superfood Bowls.
Deconstructed Stuffed Bell Pepper Bowl
For the Beef
- 1 tsp olive oil extra virgin
- 1 lb ground beef
- 2 tsp garlic minced
- 1 cup onion chopped
- 1 cup bell pepper chopped
- ½ to 1 tsp red pepper flakes or Italian seasoning
- Sea salt and ground black pepper to taste
- 8 oz tomato sauce
- 2 tsp Worcestershire sauce or tamari* gluten free
- 3 cups cooked quinoa
For the Bowl
- 3 cups lightly steamed spinach
- 1 bell pepper sliced thin
- Handful of fresh torn cilantro
- 1 green onion chopped
- Handful of sliced cherry tomato
- Kefir yogurt cheese or sour cream for topping (optional...sub guacamole)
- Hot sauce or Tabasco optional, for topping
- Red pepper flakes for garnish
- Lemon slices for garnish
- To make the meat, heat the oil in a large skillet over medium heat. Add the ground meat and cook until no longer pink, about 7 to 10 minutes. Drain off any extra fat. Add the garlic and onion, cooking for 2 minutes until fragrant. Add the chopped bell pepper, red pepper flakes, salt and pepper, cooking for 5 minutes. Add the tomato sauce and Worcestershire sauce, and cook until bubbly, about 5 more minutes.
- For the bowl, spoon the quinoa into a large bowl, followed by the spinach. Add in the ground beef mixture, and top with the sliced bell pepper, cilantro, green onion and cherry tomatoes. Season with salt and pepper to taste.
- Toppings: Optional kefir yogurt cheese and red pepper flakes, if desired, and garnish with sliced lemon.
Carb this recipe down by using cauliflower rice. Or if you want, use white rice instead of quinoa.
If you can't find gluten-free Worcestershire sauce, swap in coconut aminos.
For Whole30: Use cauliflower rice instead of quinoa; coconut aminos instead of Worcestershire; and guacamole instead of yogurt or sour cream.
For vegetarian: Omit beef and replace with ground tempeh or cooked beans (black beans, chickpeas, or pinto beans work best).