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).