Paleo Stuffed Peppers

Fat Macros
Fat
21g
Protein Macros
Protein
14g
Carbs Macros
Carbs
5g
Stuffed Pepers {grain-free; dairy-free; whole30; paleo} by Our Paleo Life

Stuffed Peppers Recipex

Stuffed peppers is one of those dinners that is 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 now making grain-free, dairy-free stuffed peppers is that we’re actually getting more nutrients in the same amount of food.

Stuffed Pepers {grain-free; dairy-free; whole30; paleo} by Our Paleo Life
Stuffed Pepers {grain-free; dairy-free; whole30; paleo} by Our Paleo Life

This recipes makes a lot, which means plenty for dinner and leftovers. If your peppers are on the smaller side, you will need more peppers or you will have extra filling leftover. Which is actually fine, you can eat the filling on its own and it’s just as good (just less pepper taste).

Stuffed Pepers {grain-free; dairy-free; whole30; paleo} by Our Paleo Life
Stuffed Pepers {grain-free; dairy-free; whole30; paleo} by Our Paleo Life
Stuffed Pepers {grain-free; dairy-free; whole30; paleo} by Our Paleo Life

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.

Stuffed Pepers {grain-free; dairy-free; whole30; paleo} by Our Paleo Life
Stuffed Pepers {grain-free; dairy-free; whole30; paleo} by Our Paleo Life
Stuffed Pepers {grain-free; dairy-free; whole30; paleo} by Our Paleo Life
Stuffed Peppers
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Paleo Stuffed Peppers

Course Main Course
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 284kcal
Author Kendra Benson

Ingredients

  • 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 Chiles drained
  • 1/2 can Black Olives drained and sliced
  • 3 large Bell Peppers halved and seeded

Instructions

  • Preheat the oven to 350°F.
  • Lightly oil a 9x13 glass baking dish with oil. Set aside.
  • In a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic to the skillet and saute until the onions are translucent.
  • 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.
  • Stir in the can of tomatoes, drained jalapenos/chiles, and 1/2 of the olives until evenly combined. Remove from heat.
  • 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.
  • Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.
  • Serve hot with a side of guacamole and ranch dressing (optional).

Nutrition

Calories: 284kcal | Carbohydrates: 8g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 757mg | Potassium: 435mg | Fiber: 3g | Sugar: 4g | Vitamin A: 55.8% | Vitamin C: 129.2% | Calcium: 5.3% | Iron: 15.3%
These stuffed peppers are an easy and delicious way to use up your summer produce and have an impressive dinner for your guests. Plus, they are allergen-free and Whole30-compliant. #paleo #whole30

Last Updated 03/04/2019

21 Responses to “Paleo Stuffed Peppers”

  1. Thank you for this recipe! It was so delicious, even my boys loved it!

    Reply
  2. Soooo yummy! I added chopped mushrooms and carrots instead of jalapeno. Also, since I had no diced tomatoes I substituted tomato paste. It was a hit! Thanks for the recipe and inspiration!!

    Reply
  3. These. Are. Amazing.

    Reply
  4. Looks great! Can’t wait to make it! Thanks so much for sharing with us “Paleo-ites!”

    Reply
  5. I love this recipe! I can honestly say this is the first time I’ve ever said that about a stuffed pepper! 🙂

    Reply
  6. I made this last night, thinking it’d be nothing special, but I LOVED it. Can’t wait to make it again.

    Reply
  7. We loved these! I didn’t have any black olive, so we did without those, and I added some quinoa to make it go a bit further. Delicious! I meant to try some fresh grated parm. on top when done, but forgot, and it was so good we didn’t need it!

    Reply
  8. This recipe is useless without posting the nutrition info.

    Reply
    • In the same time it took you to write that useless comment, you could have just Googled “calories in bell peppers” “calories in 85/15 ground beef” etc. Better yet, consult MyFitnessPal. Not everyone needs the nutrition information and it’s not the writer’s job to provide it. Be a grown-up and do your own research instead of being a jerk to someone who provided you with an awesome recipe.


    • Preach! This recipe is awesome and you are so right! That person is so lazy.

    • this reply just made my day!!!


    • dude, its a whole30 diet plan/ paleo diet plan. Its the most healthiest meals you can eat, their is no reason to worry about calories with this plan. dumbbbbbassss

  9. Do you drain the canned tomatoes before adding them?

    Reply

  10. These were so good! Thank you for the recipe!

    Reply
  11. Made them! Thanks

    Reply

  12. I made these today with venison, since I had no ground beef and about 50 pounds of venison in my freezer haha. It was delicious! Thanks you for the recipe 🙂

    Reply
  13. Made these tonight with some leftover pork that was part of a sous vide tenderloin. Excellent Whole30 dish!

    I recommend trying two 10oz cans of Rotel (1 original diced tomatoes and green chiles and 1 diced tomatoes with lime juice & cilantro) – nice amount of heat with a little citrus zing.

    Reply
    • Ooh, thanks for the recommendation. I love Rotel, sounds like a great change of pace.


  14. Yum. Trying these tonight with my parents, who are terribly critical of my family’s paleo lifestyle – but humorously, every time we make paleo meals for them they can’t stop raving about how delicious the meal is! Funny world sometimes.

    Reply

  15. I hate when people change the recipe and then give feedback. However, this was one of our favorite “just try it” recipes that I have done for our fam in a long time. I ended up altering it out of necessity of lack of planning and being able to follow a recipe 🙂 I had two lbs. of ground turkey and 8 peppers. I intended to double it, but ran short on Cumin only had (1.5tsp instead of the 2tsp recommended) I also only had regular paprika. So I added 1 packet of mild taco seasoning (since that’s all I had to add flavor) …it was looking a little light on seasoning prior to this.

    I added 1 can of diced tomatoes…my kids started complaining and making gag faces and begged me not to do the second can. So I complied. 🙂

    I had some Mexican flavored black beans in the refrigerator left over from taco night and since this wasn’t the real recipe at all any longer I tossed those in. I am not on a paleo diet…so guessing that’s not compliant….but here we go anyways.

    simmered for 5 min. It was AMAZING! My kids are super picky and hate peppers. My 12 YO daughter actually walked in and said “you know that no one is going to like that right?” me “I am asking you to be open to trying it” daughter “WHY DO YOU HAVE TO DO THIS TO US!!!!!” me “I was going to make you tortellini for those who at least tried it, and now I think I won’t.”

    Loved loved loved the pre-torture and the victory of everyone’s frowns quickly turn to pleasant surprise. 🙂 Thanks for the family friendly meal.

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

    Reply

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