Beefy stuffed peppers {paleo}

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

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 {paleo}

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Print Recipe

Hearty stuffed peppers with a paleo twist

• CourseDinner

Servings	Prep Time
2 servings	10 minutes

Cook Time

50 minutes

Servings Prep Time 2 servings 10 minutes

Cook Time 50 minutes

Beefy stuffed peppers {paleo} Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Hearty stuffed peppers with a paleo twist CourseDinner Servings Prep Time 2 servings 10 minutes Cook Time 50 minutes Servings Prep Time 2 servings 10 minutes Cook Time 50 minutes

Ingredients

• 2 bell peppers any color
• 2 tbsp extra virgin olive oil
• 1 cup celery finely chopped (2-3 ribs)
• 2 cloves garlic finely minced
• 8 ounces grass-fed beef 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 rice 1/2 cup (frozen, slightly thawed)
• 1/2 tsp garlic powder
• 1/2 tsp dried cumin
• 1/4 cup tomato paste (4 tbsp) organic, no salt added
• 2 tbsp filtered or spring water or beef broth

Servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat the oven to 350F/180C/gas mark 4.
2. 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.
3. 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.
4. 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.
5. 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.)
6. Bake for 30-40 minutes until the peppers are soft and the mixture is browned on top.
7. Serve at once.

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