Beefy stuffed peppers from Recipe Renovator | paleo, gluten-free, grain-free, low-sodium, dairy-free

Hearty stuffed peppers with a paleo twist


We’re kicking off October’s theme of paleo month with the first of some hearty, meaty recipes. All the cookbooks this month will be meat-focused (don’t worry, next month is vegan month).

I don’t remember my mom making stuffed peppers when I was a kid, but I know they’re a favorite on many tables. I was inspired by these gorgeous striped peppers at the store. I took the classic recipe, normally using rice, and swapped out cauliflower rice, adding grass-fed ground beef, celery, chopped cherry tomatoes, and tomato paste. These are rich and filling.

Suitable for:

paleo, low-sodium, migraine, gluten-free, celiac diets

Not recommended for:

vegan, vegetarian diets
Beefy stuffed peppers from Recipe Renovator | paleo, gluten-free, grain-free, low-sodium, dairy-free

You might also like:

Classic stuffed peppers from Cooking Light (beef and rice)
Whole30 stuffed peppers with chipotle sauce from Some the Wiser
Paleo turkey stuffed peppers from The Bewitchin Kitchen

Beefy stuffed peppers from Recipe Renovator | paleo, gluten-free, grain-free, low-sodium, dairy-free

Beefy stuffed peppers {paleo}

Hearty stuffed peppers with a paleo twist
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 bell peppers any color
  • 2 tbsp olive oil (extra virgin)
  • 1 cup celery finely chopped (2-3 ribs)
  • 2 cloves garlic finely minced
  • 8 ounces beef (grass-fed) ground
  • 1/2 cup cherry tomatoes chopped (a handful)
  • 2 tbsp cilantro minced (sub Italian flat-leaf parsley if you hate cilantro)
  • 4 ounces cauliflower (riced) 1/2 cup (frozen, slightly thawed)
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin (dried)
  • 1/4 cup tomato paste (4 tbsp) organic, no salt added
  • 2 tbsp water (filtered or spring) or beef broth

Instructions
 

  • Preheat the oven to 350F/180C/gas mark 4.
  • Wash the peppers, then carefully cut away the tops in one piece (like taking off the top of a pumpkin). Remove the ribs and seeds from inside. Set peppers aside in a small baking dish.
  • Heat the olive oil until shimmering over medium heat in a medium-sized nonstick or cast iron pan. Sauté the celery and garlic until golden.
  • Add the beef and tomatoes and sauté until cooked through, breaking up with a spoon. After five minutes, add the rest of the ingredients, continuing to cook and stir until the beef is completely cooked.
  • Stuff the peppers with the mixture, filling completely. Add 1 inch of water to the pan, without pouring it into the peppers. (They will be standing in it; it helps them steam.)
  • Bake for 30-40 minutes until the peppers are soft and the mixture is browned on top.
  • Serve at once.