Paleo Stuffed Peppers!

Paleo stuffed peppers are a favorite, easy recipe that is grain, gluten, dairy-free, and Whole30!  

Delicious bell peppers stuffed with vegetables, rice, and ground meat and then baked to perfection in spicy tomato sauce.

Delicious easy comfort food is the perfect family meal.

Making Paleo Stuffed Peppers:

Ingredients:

• Bell peppers
• Onion
• Fire-roasted tomatoes
• Garlic
• Italian seasoning
• Celery
• Parsley
• Smoked paprika
• Rice cauliflower
• Salt and pepper

1. Preheat oven to 350 degrees Fahrenheit.
2. Wash and dry the bell peppers.  Cut in half and remove interior seeds. (I love using green, red, orange, and yellow in this recipe)
3. Chop onion, celery, and cooked ground meat.  It is fine to substitute cooked ground turkey or ground chicken.  For a simple cooked ground meat recipe, heat a cast-iron skillet on medium-low, add a tablespoon of olive oil, add a pound of ground turkey, as it cooks, stirs, and breaks up chunks with a large spoon.  Cook until browned and turkey is cooked completely.
4. In a large bowl, add the cooked meat, and riced cauliflower.  Set aside.
5. In a cast-iron skillet (or saucepan) over medium-low heat, add two tablespoons of olive oil.  Add the onion, celery, zucchini, and spices (Italian seasoning, dried parsley, salt, ground pepper, and paprika) cook for about 5 minutes until translucent and cooked through.

Slice the bell peppers in half and place them in a casserole dish or baking pan.

Preparing the tomato sauce.

Combine the tomato sauce with the meat mixture in a bowl and mix well.

Scoop meat/veggies/tomato sauce mixture into peppers.

Bake for about 50-60 minutes until heated through and peppers are cooked through.  When you slice the peppers, they should be very soft and easy to slice. Oven temperatures vary so it could take up to an hour to cook through.  Place back in the oven until completely cooked if necessary.

Once out of the oven top with a sprinkling of chopped fresh parsley.

Store leftovers in an airtight container in the refrigerator for up to several days.

To heat up, place stuffed peppers in a baking dish at 350 degrees F for 15 minutes or microwave for one to two minutes depending on your microwave.

Serving size = one pepper.

Tips when making your stuffed peppers:

• You can make all or part of this recipe ahead of time.
• Use ground chicken, turkey, or beef.
• For convenience and to save time, buy riced cauliflower at the grocery store.
• You can slice the bell peppers like I have in the photo or by just cutting the tops off.

What To Serve With Your Whole30 Stuffed Peppers:

• Dairy-Free Sour Cream (Love a scoop of this on my piping hot pepper!)
• Guacamole
• Ranch Dressing
• Extra tomato sauce

Looking for other amazing recipes? Check these out!

• Whole30 Chicken Salad
• Easy Baked Chicken Breasts
• Paleo Chicken Soup
• Grilled Chicken Cobb Salad

Love that this favorite comfort food has clean healthy ingredients, but so flavorful as well!

5 from 1 vote

Print

Awesome and Easy Paleo Stuffed Peppers!

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Paleo stuffed peppers are a favorite, easy recipe that is grain, gluten, dairy-free, and Whole30!  

Delicious bell peppers stuffed with vegetables, rice, and ground meat and then baked to perfection in spicy tomato sauce.

Delicious easy comfort food is the perfect family meal.

Course: Entree, Main Course

Cuisine: American

Servings: 6

Author: Christine Galvani

Ingredients

• 6 organic bell peppers, tops cut off, seeds removed
• 1 pound cooked ground meat
• 1/2 medium onion, chopped
• 28 ounce can of fire-roasted diced tomatoes
• 1 clove garlic, minced
• 1 tbsp Italian seasoning
• 1 tbsp organic celery, finely chopped
• 1 teaspoon dried parsley
• 1/8 teaspoon smoked paprika
• 1 1/2 cups organic riced cauliflower
• 1/2 teaspoon salt (salt and pepper to taste)
• 1/4 teaspoon ground pepper

Instructions

1. Preheat oven to 350 degrees F.

2. Wash and dry bell peppers.  Slice in half and remove interior seeds.

3. Chop onion, celery, and cooked meat.  Mince the garlic.

4. In a large bowl, add the spices, meat, and cauliflower and set aside.

5. In a saucepan over medium-low heat, add two tablespoons of olive oil.  Add the onion, celery and cook for about 5 minutes until translucent and cooked through.  

6. Add the diced tomatoes and minced garlic and cook for another minute or two.  Stir to combine.

7. Add the saucepan mixture ingredients to the large mixing bowl and stir everything together.

8. Check the seasoning and if needed add more salt and/or ground pepper.

9. Place peppers in a large casserole dish (I prefer a 9 x 12), and add one cup of water to the bottom.

10. Place the peppers in the oven for 10 minutes to pre-bake the peppers.

11. Take the peppers out and let them cool for a few minutes.  Or if able, start to add the chicken filling and generously fill each bell pepper.  Place pepper lids on top.  (As shown in photos).

12. Bake for about 45-55 minutes until heated through and the peppers are cooked through.  Oven temperatures vary so it could take up to an hour to cook through.  In my oven, it took 55 minutes.

13. Serve a pepper over tomato sauce, riced cauliflower, or just have plain.  

14. Store leftovers in the refrigerator for up to a few days.  The recipe makes great leftovers!

This recipe was originally published on August 3, 2018, and was updated with new photos and descriptions in August 2021.