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Paleo Stuffed Bell Peppers Recipe

I love making these stuffed peppers – and my guests always love them too. I used green bell peppers, but you can use any color you prefer – or the one that happens to be on sale.

Another Twist on an Old Favorite

I’ve seen bell peppers stuffed with many things, from macaroni and cheese to meatloaf to salmon. I happen to like this fairly traditional take on the dish.

These paleo stuffed bell peppers have just the right amount of spice, thanks to the chili powder. (Those preferring more mild seasoning can omit this one.)

I do add bacon to these peppers – they add an unexpected flavor boost that pairs really well with the spicy beef and mushrooms.

Helpful Hints

• When you slice the pepper to remove the seeds, don’t throw away the top of the pepper. This “hat” actually makes a handy lid to keep the top layer of beef from drying out.
• Consider pre-cooking your peppers. If you prefer a softer pepper, you can steam them in the oven or nuke them in the microwave while you’re prepping the stuffing.
• Take a stand. I hate pulling my prized peppers out of the oven and seeing them flop over as I transfer the dish to the table. Sometimes I’ll craft little support structures out of aluminum foil to keep them upright.
• Take advantage of sales. This is a simple enough recipe that can be customized based on what you have handy. Whenever I see a sale on bell peppers I snap them up, knowing they can be easily stuffed to perfection.

Paleo Stuffed Bell Peppers

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• Author: Louise Hendon
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 3 servings (one pepper per serving) 1x
• Category: Lunch, Dinner
• Cuisine: American

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Ingredients

• 1 teaspoon of olive oil (5 ml)
• 2 slices of bacon, finely chopped (56 g)
• 1 medium onion, peeled and finely chopped (110 g)
• 13 white button mushrooms, finely chopped (130 g)
• 2/3 lb of ground beef (297 g)
• 1 teaspoon of chili powder (2 g)
• 3 medium bell peppers (360 g)
• Salt and freshly ground black pepper, to taste

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Instructions

To make the stuffing:

1. In a pan, heat the olive oil. Add bacon and cook until crispy. Remove bacon with a slotted spoon and set aside.
2. Add the onions and mushroom to the same pan. Cook until soft and the onions caramelize.
3. Add the ground beef, chili powder, salt (to taste), and pepper (to taste). Cook until brown and set aside.

To stuff the pepper:

1. Preheat the oven to 350°F (180°C).
2. Remove the tops of the peppers and clean out all the seeds. Brush a small amount of olive oil on the inside and outside of the pepper.
3. Stuff with the beef mixture.
4. Place peppers on a tray and bake for approximately 20-25 minutes.
5. Garnish with parsley and serve immediately.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 408
• Sugar: 6 g
• Fat: 31 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 21 g