Perfect for a weeknight meal, these paleo stuffed peppers are easy and healthy!
It’s January! Everyone is looking to clean up their diets this time of year, and this is the perfect recipe to fit any new year’s resolution that is clean-eating related. This dish is paleo, Whole30 compliant, gluten-free, and overall delicious. You won’t even miss the rice that is traditionally included in stuffed peppers.
The real star of this show is the meat. So savory! So flavorful! It was absolutely perfect. There’s a hint of Italian fare from the basil, but it is not overpowering. I added lots of chopped spinach to get as many veggies in as possible.
Did I mention this recipe is super simple and easy? While the peppers are doing their initial bake, cook the meat and vegetables. Once the peppers are out of the oven, stuff them with the meat mixture. Then you can either put them back in the oven for a few minutes, or, if you don’t mind firmer peppers, eat them as-is. Also, if you don’t mind adding dairy, I think a sprinkle of parmesan cheese would be fabulous here! I’m already thinking of other ways I can use this meat mixture (tacos, perhaps?) because it’s soo good!
Paleo Italian Stuffed Peppers
Ingredients:
- 4 bell peppers, cut in half
- 1 tbsp olive oil
- 1/2 large onion, diced
- 1lb grass-fed ground beef (or turkey)
- 15 cherry tomatoes, chopped (or 1/2 can diced tomatoes, or 4 small tomatoes)
- 4 cloves of garlic, minced
- 6 fresh basil leaves, finely chopped
- 2 cups baby spinach
- sea salt and freshly cracked black pepper, to taste
1). Pre-heat the oven to 375F. Place the bell peppers, cut side down, in a large baking dish. Bake for about 15 minutes.
2). While the peppers are baking, add the oil to a large skillet over medium heat. Add the onions and cook until softened. Add the ground beef and cook until no longer pink. Season well with salt and pepper.
3). Add the chopped tomatoes and garlic to the pan. Cook for a few minutes and then add the basil and spinach. Cook until wilted. Add more salt and pepper, to taste.
4). Evenly distribute the meat mixture into each pepper half. Bake for an additional 10-15 minutes, or eat!
Servings: 4. Approximate Nutritional Information per Serving: Calories: 240 Carbs: 7g Fat: 15g Protein: 24g Sugar: 4g Fiber: 2g Points+: 7 Recipe adapted from here.
Audrey's Apron 
This looks so good, and I can easily make it vegetarian by substituting Boca crumbles for the beef! Perfect for a nice hearty meal that won’t make you wish you’d worn stretchy pants 🙂
Haha yup, no stretchy pants needed here! I have a few vegetarian friends, so if you try it with Boca crumbles let me know how it turns out!
I made this last night for dinner (using the Boca crumbles) and it was so good! I was full after one half of the pepper and my husband was more than happy to help him self to the extra. Such a great recipe! We will most definitely make it again.
Awesome Julie! I’m thrilled you loved it and happy to hear the vegetarian version was equally delicious! Thanks so much for reporting back! 🙂
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These were delicious and the colors were so beautiful. I agree that the meat is the star of the show. Using the grass fed beef, I was able to leave the fat rather than drain it and my body was so grateful for the healthy fats it craves! Only problem for me? I wish there was more meat! When I make these again I will use 1.5 – 2 lbs of beef to create a higher ratio of meat to peppers. Thank you for this recipe!
That’s true — I think one time I made them with the same amount of meat and only 3 peppers because that’s all I had and they were truly stuffed! Haha. If you add more meat and keep the rest of the recipe the same, you may need to add more spices to compensate. Glad you enjoyed it!!