Paleo Juicy Stuffed Peppers Recipe – with Cinnamon Butternut Squash and Ground Beef
This was so good – Jeremy couldn’t get enough of it! The gentle hint of cinnamon and cardamom goes really well with the butternut squash, and the sweetness of the butternut squash and the bell peppers is fantastic with the ground beef.
I know this dish looks really fancy, but it’s actually very easy to make! It’s perfect as a well-rounded meal or as an appetizer. (I would serve 1 stuffed pepper per person for an appetizer, or 2 stuffed peppers per person for an entree.)
I started by cooking the bell peppers. I preheated the oven to 350F, and then using a paring knife, I took out the seeds and cut off the top from each bell pepper. If your pepper doesn’t stand up, then cut a very small slice from the bottom so that it can sit flat (see photo below). I placed the peppers on a baking tray and baked them for 30-40 minutes until they were thoroughly softened and juicy.
While the peppers were baking, I sautéed the butternut squash cubes in coconut oil on medium heat. (I bought pre-cut butternut squash, but you can of course cut up a whole butternut squash or use frozen butternut squash cubes – note the frozen ones will take a bit longer to cook.) I added the chopped onions to this pan after the butternut squash had been cooking for 5 minutes and cooked both until the onions turned translucent.
Meanwhile, in a separate pan on medium heat, I cooked the ground beef in some coconut oil until the beef was browned. Then I cracked an egg into the ground beef and mixed it into the ground beef.
After the onions had turned translucent, I transferred the butternut squash and the onions into the pan with the ground beef and egg and added the walnuts, cardamom, cinnamon, and salt to taste. Then I sautéed everything on medium heat until the butternut squash was tender.
You can eat this butternut squash ground beef sauté just by itself, or you can stuff the sauté into the peppers after they come out of the oven. Garnish with some parsley if you want it to look extra pretty.
- 4 large bell peppers
- 1/2 lb ground beef
- 2 cups butternut squash, cubed
- 1/2 small onion, diced
- 1/2 cup walnuts, crushed
- 1 egg
- 2 teaspoons cinnamon
- 2 teaspoons cardamom
- salt to taste
- coconut oil to cook with
- parsley for garnish, optional
- Preheat oven to 350F.
- Chop off the stem from each bell pepper and remove the seeds. If the pepper doesn’t stand by itself, then slice a small portion off the bottom of the pepper so that it’s flat (but try not to create a hole in the pepper).
- Sit the peppers on a baking tray and bake for 40 minutes.
- Meanwhile, saute the butternut squash in 1 tablespoon of coconut oil on medium heat.
- After sauteing for 5 minutes, add the chopped onions to the butternut squash and keep sauteing.
- In a separate pan, cook the ground beef in 1 tablespoon of coconut oil until it’s browned.
- Crack an egg into the ground beef and mix in.
- When the onions turn translucent, add the butternut squash and onions to the ground beef and eggs.
- Add the walnuts, cinnamon, cardamom, and salt to taste.
- Cook until the butternut squash is tender.
- Stuff into the peppers.
- Garnish with parsley (optional).