Paleo Stuffed Red Pepper

Elevate your weeknight dinner game with these vibrant and flavor-packed Paleo Stuffed Red Peppers! Filled with a hearty mixture of grass-fed ground beef, zucchini, and fragrant sautéed onions and garlic, this recipe is perfectly seasoned with Italian herbs and a touch of smoked paprika for a rich, savory profile. The naturally sweet red bell peppers bake to tender perfection, creating a nutritious and satisfying main dish that’s grain-free, dairy-free, and paleo-friendly. Quick to prepare and loaded with wholesome ingredients like crushed tomatoes and fresh parsley, this dish is a beautiful and healthy addition to your table. Serve these stuffed peppers with a crisp side salad or roasted veggies for a complete paleo-approved meal the whole family will love.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 whole red bell peppers
• 1 lb ground beef (grass-fed, if possible)
• 1 medium yellow onion
• 3 large garlic cloves
• 1 medium zucchini
• 1 cup crushed tomatoes (no added sugar)
• 2 tbsp olive oil
• 1 tsp italian seasoning
• 0.5 tsp paprika
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the red bell peppers and remove the seeds and membranes. Set the peppers aside, and set aside the tops for later use.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Dice the onion and zucchini, and mince the garlic.

Step 4

Add the onion and garlic to the skillet and sauté for 2-3 minutes, until fragrant and softened.

Step 5

Add the ground beef to the skillet and cook, breaking it up with a spoon, until no longer pink (about 5-7 minutes).

Step 6

Stir in the diced zucchini, crushed tomatoes, Italian seasoning, paprika, sea salt, and black pepper. Cook for another 3-4 minutes until the zucchini starts to soften and the mixture is well combined.

Step 7

Brush the outside of the red bell peppers with the remaining tablespoon of olive oil and season lightly with a pinch of salt, if desired.

Step 8

Spoon the beef and vegetable mixture into the hollowed-out red bell peppers, packing the mixture tightly.

Step 9

Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil or place the pepper tops back on.

Step 10

Bake in the preheated oven for 30 minutes. Then remove the foil or tops and bake for an additional 10 minutes, until the peppers are tender and slightly roasted on the edges.

Step 11

Remove from the oven and let cool for a couple of minutes. Garnish with fresh parsley if desired and serve warm.

Nutrition Facts

Serving size	(1527.9g)

Amount per serving	% Daily Value*
Calories	1600.4

Total Fat 110.8g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 281.0mg	0%
Sodium 3372.7mg	0%
Total Carbohydrate 71.5g	0%
Dietary Fiber 18.0g	0%
Total Sugars 42.2g
Protein 79.8g	0%

Vitamin D 0IU	0%
Calcium 208.4mg	0%
Iron 12.7mg	0%
Potassium 3234.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 19.9%

Carbs: 17.8%