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Paleo Stuffed Peppers

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Want to mix up dinner a little? These Paleo stuffed Peppers are full of flavor and they’re easy to make too. This Paleo recipe is a winner for the entire family.

Stuffed Peppers

Stuffed Peppers Recipe

Stuffed peppers are one of those dinners that’s 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 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 enough for your family, which usually means plenty for dinner and leftovers. If your peppers are on the smaller side, you will need more peppers or you’ll have extra filling leftover. Which is fine, you can eat the filling on its own and it’s just as good (just less pepper taste).

Aligning the Peppers
Stuffing the Peppers
Prepping the Stuffed Peppers

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
Add Guac!
Great Paleo Dinner Option
Stuffed Peppers

Paleo Stuffed Peppers

Yield: 6
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes


  • 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


  1. Preheat the oven to 350°F.
  2. Lightly oil a 9x13 glass baking dish with oil. Set aside.
  3. 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.
  4. 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.
  5. Stir in the can of tomatoes, drained jalapenos/chiles, and 1/2 of the olives until evenly combined. Remove from heat.
  6. 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.
  7. Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.
  8. Serve hot with a side of guacamole and ranch dressing (optional).
Nutrition Information
Yield 6 Serving Size 1 pepper
Amount 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

Please share:

Nicole Fowler

Tuesday 5th of December 2023

Just made this for dinner tonight, and it was a hit with thr whole family! Doubled recipe and did 1 lb grass fed beef mixed with 1 lb turkey and added a can of drained black beans! Added sheep’s milk feta cheese on top. Soooooo good. Thank you!!!!

Kendra Benson

Tuesday 9th of January 2024

Thank you! I'm so glad to hear it was a hit!


Friday 17th of July 2020

Paleo Stuffed Peppers: Made this for the family, it was a big yummy! I skipped the oven and finished them up in the air fryer for about 10 minutes. Thanks for the recipe! :)


Monday 3rd of October 2022

@Rebecca, can you share how you finished them in the air fryer? Prep recipe as intended, but instead of oven, 10 minutes in air fryer? Thanks!


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.


Sunday 24th of February 2019

Made exactly as written, except I added some shredded cheese on top. Killer. Thanks!

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