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Paleo Juicy Stuffed Peppers Recipe – with Cinnamon Butternut Squash and Ground Beef

Louise | January 29
paleo stuffed peppers recipe with 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.
paleo stuffed peppers recipe

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.
paleo butternut squash recipe

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.
Paleo ground beef recipe

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.
Paleo ground beef recipe

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.
paleo butternut squash ground beef recipe

paleo stuffed peppers recipe

paleo stuffed peppers recipe with butternut squash and ground beef

Paleo Juicy Stuffed Peppers Recipe – with Cinnamon Butternut Squash and Ground Beef

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 stuffed peppers 1x
  • Category: Appetizer, Entree
  • Cuisine: Spanish


  • 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


  1. Preheat oven to 350F.
  2. 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).
  3. Sit the peppers on a baking tray and bake for 40 minutes.
  4. Meanwhile, saute the butternut squash in 1 tablespoon of coconut oil on medium heat.
  5. After sauteing for 5 minutes, add the chopped onions to the butternut squash and keep sauteing.
  6. In a separate pan, cook the ground beef in 1 tablespoon of coconut oil until it’s browned.
  7. Crack an egg into the ground beef and mix in.
  8. When the onions turn translucent, add the butternut squash and onions to the ground beef and eggs.
  9. Add the walnuts, cinnamon, cardamom, and salt to taste.
  10. Cook until the butternut squash is tender.
  11. Stuff into the peppers.
  12. Garnish with parsley (optional).


Joyce MacDonald - February 3

Sounds like you had great trip to India. The recipes you send are fantastic except as you know I can’t cook them and I have a stubborn husband that just does his own thing mostly so I didn’t print any recipes for that reason.
Keep up the good work but don’t tease me with something that I cannot Joyce

Anna S. - February 8

This was SO good!! So much flavor and I thought it would be dry, but the butternut squash adds just the right amount of moisture. I didn’t see egg listed in the ingredients but it’s in the directions so I threw it in. I will be making this again soon!!

    Louise - February 8

    Thanks – I left the egg from the ingredients by accident. It’s been changed 🙂

OneThickChick - March 3

This was interesting. Not a combination I have ever tried, but I liked it, more without the peppers. Great stand alone meal. Thank you for posting!

    Louise - March 3

    It does taste good without the peppers too, but the peppers tone it down a bit (otherwise the spices can be a bit overwhelming).

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