Last Updated on July 24, 2020
Stuffed Peppers Recipe
Stuffed peppers is one of those dinners that is so easy to make but looks elegant enough for dinner guests. Back in our pre-paleo days, I would load up on rice and cheese in our peppers, and all that really did was add bulk, not nutrients and real substance. The beauty of now making grain free, dairy-free paleo stuff peppers is that we’re actually getting more nutrients in the same amount of food.
These paleo friendly stuffed pepper recipe makes a lot, which means plenty for dinner and leftovers. If your peppers are on the smaller side, you will need more peppers or you will have extra filling leftover. Which is actually fine, you can eat the filling on its own and it’s just as good (just less pepper taste).
We love these served with a big scoop of guacamole and a drizzle of ranch dressing. And if you’re in a pinch and have some avocados but no other guac ingredients, just dice up the avocados and sprinkle them on top.
Paleo Stuffed Peppers
Ingredients
- 1 medium Yellow Onion
- 2 cloves Garlic, minced
- 1 tsp Avocado Oil or Olive Oil, + more for baking dish
- 1 lb Grass-Fed Ground Beef or Bison
- 1 Tbsp Ground Cumin
- 2 tsp Dried Parsley
- 1/2 tsp Smoked Paprika
- 1/2 tsp Salt
- Ground Black Pepper, to taste
- 1 (14.5 oz) can Diced Tomatoes
- 1 (4 oz) can Diced Jalapenos or Mild Green Peppers Chiles, drained
- 1/2 can Black Olives, drained and sliced
- 3 large Bell Peppers, halved and seeded
Instructions
- Preheat the oven to 350°F.
- Lightly oil a 9x13 glass baking dish with oil. Set aside.
- In a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic minced to the skillet and saute until the onions are translucent.
- Add the ground bison/beef, cumin, parsley, paprika, salt, and pepper to the skillet and cook until the bison/beef is completely browned, breaking up with the back of a wooden spoon.
- Stir in the can of tomatoes, drained jalapenos/chiles, and 1/2 of the olives until evenly combined. Remove from heat.
- Using a large cookie scoop (easiest) or a spoon, scoop the meat mixture into the hollowed out pepper halves. sprinkle the remaining half of black olives on top of the stuffed peppers.
- Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.
- Serve hot with a side of guacamole and ranch dressing (optional).
Nutrition Information
Yield 6 Serving Size 1 pepperAmount Per Serving Calories 284Total Fat 21gSaturated Fat 6gUnsaturated Fat 0gCholesterol 53mgSodium 757mgCarbohydrates 8gFiber 3gSugar 4gProtein 14g
Nutrition is calculated by a third party and may not be 100% accurate
Rebecca
Friday 17th of July 2020
Paleo Stuffed Peppers: Made this for the family, it was a big hit...so yummy! I skipped the oven and finished them up in the air fryer for about 10 minutes. Thanks for the recipe! :)
Cynthia
Thursday 16th of April 2020
These were great! Used half of a fresh poblano, deseeded, instead of the jalapenos and added some onion powder because I only had a 1/2 onion. Think the whole poblano would've been fine - I ended up adding some cayenne before stuffing the peppers. Didn't have guac, so made a dijon/lemon mayo sauce with some of the same spices and parsley. Thanks for the recipe!
The male thots
Monday 1st of April 2019
Hmm it appears like your blog ate my first comment (it was super long) so I guess I'll just sum it up what I submitted and say, I'm thoroughly enjoying your blog.
I as well am an aspiring blog writer but I'm still new to the whole thing. Do you have any helpful hints for beginner blog writers? I'd definitely appreciate it.
Monica
Sunday 24th of February 2019
Made exactly as written, except I added some shredded cheese on top. Killer. Thanks!
Christy
Sunday 4th of November 2018
I hate when people change the recipe and then give feedback. However, this was one of our favorite "just try it" recipes that I have done for our fam in a long time. I ended up altering it out of necessity of lack of planning and being able to follow a recipe :) I had two lbs. of ground turkey and 8 peppers. I intended to double it, but ran short on Cumin only had (1.5tsp instead of the 2tsp recommended) I also only had regular paprika. So I added 1 packet of mild taco seasoning (since that's all I had to add flavor) ...it was looking a little light on seasoning prior to this.
I added 1 can of diced tomatoes...my kids started complaining and making gag faces and begged me not to do the second can. So I complied. :)
I had some Mexican flavored black beans in the refrigerator left over from taco night and since this wasn't the real recipe at all any longer I tossed those in. I am not on a paleo diet...so guessing that's not compliant....but here we go anyways.
simmered for 5 min. It was AMAZING! My kids are super picky and hate peppers. My 12 YO daughter actually walked in and said "you know that no one is going to like that right?" me "I am asking you to be open to trying it" daughter "WHY DO YOU HAVE TO DO THIS TO US!!!!!" me "I was going to make you tortellini for those who at least tried it, and now I think I won't."
Loved loved loved the pre-torture and the victory of everyone's frowns quickly turn to pleasant surprise. :) Thanks for the family friendly meal.