I love food that comes in neat little packages. That’s why I love these stuffed peppers.
I’ve recently returned from a trip to Australia where bell peppers (Aussie’s call them capsicum) grow in abundance. I just love their crisp crunch and subtle sweetness. And now that bell peppers are in season here in Seattle (I buy my produce local and organic as much as possible), I thought I’d channel those vacation vibes with a recipe featuring this versatile vegetable.
I’ve seen stuffed peppers made with cheese and rice before, so, like usual, I took on the task of making a delicious stuffed pepper recipe sans dairy or grains, and instead filled them with nourishing protein and nutrient dense veggies. These paleo stuffed peppers taste great hot from the oven or pack well for a work lunch the next day.
They also freeze quite nicely – just reheat them in a small lidded saucepan or oven.
Emily’s Dietary Scorecard
Tree Nut Free
No Sugar (added)
Low Sugars (all forms)
Paleo Stuffed Bell Peppers
*Reduce or omit and add 1 cup chopped spinach if following Low FODMAP Diet. **You want the tops to come off in one clean piece, like if you were carving a pumpkin. They should create a seal when placed back on the pepper. *** The cupcake liners may be full of liquid, which I preserve in a separate bowl, this is the nutrient rich juices from the meat and veggies. I use it to reheat the leftovers. Yum!
3 cups of cauliflower, riced/finely chopped
1 cup cilantro, finely chopped
2-3 cloves garlic*
½ cup green onions, chopped*
4-6 large bell peppers of any color
500g (1 lb) ground beef (grass-fed, organic, when possible)
4 TBL tomato paste
1½ tsp. ground cumin
½ teaspoon smoked paprika
1 tsp. sea salt
(Cupcake liners for baking)
Chop and prep the cauliflower, cilantro, garlic and green onions, set aside in a large bowl.
Preheat your oven to 180ºC (350ºF) and place the cupcake liners in a muffin tin.
Cut the tops off the bell peppers, take care not to cut too close to the stems** then remove and discard the seeds.
Place the peppers into the cupcake liners in the muffin tin.
In the large bowl mix together the prepped veggies, ground beef, tomato paste, cumin, paprika and sea salt.
Now stuff each pepper with an even amount of beef mixture.
Place the tops of the peppers back on to create a seal and carefully put into the oven.
Bake at 180ºC (350ºF) for 40 minutes.
Let cool for about 10 minutes, remove the cupcake liners and dig in!***
Emily is a mindset mentor, writer, and mind-body fitness teacher with extensive experience drawing on multiple body arts and holistic health practices to maximize personal success from the inside and out.