Paleo Stuffed Capsicum

Stuffed Peppers (Paleo, Whole30)

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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.

Stuffed Capsicum
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

Gluten Free Dairy Free Tree Nut Free No Sugar (added)
Grain Free Delicious Vegetarian Low Sugars (all forms)
Paleo Nightshade Free Egg Free Low FODMAP


(This post was originally published on my food blog in September 2009)

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1 Comment

  • Reply Christy March 30, 2016 at 1:03 pm

    Looks good!

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