Quick and Easy Paleo Stuffed Peppers Recipe

I have a dirty little secret: we’ve eaten out a lot since moving to Arizona. In fact eating out is such a large portion of our budget that sharing how much is actually embarrassing. There are so many restaurants, and the days move too quickly. Unfortunately, I haven’t really enjoyed a meal that we did not cook ourselves. At home, I try to stick to a more traditional style of cooking which means nutrient dense foods a lot of meat and veggies like Paleo Stuffed Peppers.

Enter the Paleo Stuffed Peppers

Not too long ago we enjoyed Paleo Stuffed Peppers from Sarah Fagoso’s Thirty-Day Meal Plan in her book Everyday Paleo. While I often refer to her cookbook for meal idea, I don’t like many of her recipes as I find that some of ingredient choices are odd. For example, in her book, this recipe calls for olive oil, and you cook the meat and veggies together and boil the peppers separately and then fill them. I think that’s just silly! The best stuffed peppers I have ever had a nice crispy layer on top. And why would we heat olive oil, when coconut oils is a better choice when needing to heat an oil? As with most recipes, I tweak hers as needed.

Anyway, the family enjoyed this meal and we are adding it back into the rotation. Since I have to avoid nightshades, when I eat this I do not fill a pepper, but rather eat the meat mixture with cauliflower rice. I think the filling would be great with steamed veggies as well. If you remove the cheese from the recipe, this dish is 100% Paleo, but come on, remove the cheese? As if!

The recipe follows. If you try it, please let me know what you think.

Paleo Stuffed Peppers

  • Servings: 4-6
  • Difficulty: easy
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Bread-free Paleo-Friendly Stuffed Peppers


Ingredients

  • 1 Gallon Ziploc Bag or Equal Size Glass Container
  • Sea Salt
  • 2 tbsp. Cayenne Pepper
  • 1 tbsp. Black Pepper
  • 2 tbsp. Oregano
  • 2 tbsp. Holy Basil
  • 2 tbsp. Parsley
  • 1 large Zucchini
  • 3 med. Carrots
  • 3 med. Celery Sticks
  • 1 med. White Onion
  • 2 lg. Tomatoes
  • 5 Garlic Cloves
  • 9 med-lg Bell Peppers
  • 2 cups of Bone Broth
  • 1 lb. Ground Beef (not too lean, you need some fat)
  • 1 lb. Ground Pork (not too lean, you need some fat)

Directions

For the Filling (DO THIS THE DAY BEFORE YOU Will BAKE)

  • Dice all vegetables (except tomatoes and bell peppers) finely using a chopper or knife. I use my food processor because I like my food to be uniformed.
  • Place in large mixing bowl.
  • Add spices and mix well.
  • Chop tomatoes (not as finely as the other veggies) and add to bowl.
  • Break up the ground beef and pork, adding it all to the bowl.
  • Mix the ground meat and the veggies/herb mix until combined well.
  • Place mixture in the Ziploc bag or glass container and leave in the fridge, sealed over night.

Right Before You Bake

  • Slice the tops off of pepper and rinse insides of tops and bottoms.
  • Set the peppers in a large baking pan (lasagna pan), up right.
  • Salt and pepper the Bell Peppers to your liking.Add a 1/4 cup bone broth inside each pepper.
  • Fill each pepper with your meat and veggie/herb mixture. You can overfill if you need too
  • Salt and pepper the tops.
  • Add a little bone broth to the bottom of the pan.
  • Cover with foil.
  • Bake in 400 Degrees for 35-45 minutes.