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Paleo Stuffed Peppers (Low-Carb, Whole30, GFDF)

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Thank goodness for 'paleo-ised' recipes! We had a hankering for stuffed peppers and had to find a way to make paleo stuffed peppers.

I've been reading a ton of paleo blogs and I've come across some great inspiration for recipes. We love stuffed peppers but they usually include rice or bread crumbs and cheese or other ingredients that I'm sensitive to. I decided to just stuff them with a mix of stuff that sounded good. This recipe is definitely put together just off the cuff.

I went for ground beef in this recipe but you can use any kind of meat you'd like. I think they would be just as good with ground lamb, turkey, or chicken. You could even add more veggies, like maybe some broccoli or cauliflower rice, and skip the meat. I think that would make for a very filling vegetarian dish.

I think they would go well with a side salad or maybe some homemade coleslaw. But they don't even really need a side dish. They are hearty enough to serve as a full meal all by themselves!

Here are the paleo stuffed peppers we enjoyed for dinner tonight. Make sure to let me know what you think and what you would add or remove.

They turned out really great, free of all the foods I'm allergic to, low-carb, grain-free, paleo, and yummy!

paleo stuffed peppers in a pie plate on stove top

Paleo Stuffed Peppers (Low-Carb, Whole30, GFDF)

Heather Cooan
Stuffed peppers are a great way to get in your veggies. This paleo stuffed pepper recipe is backed with flavor!
5 from 1 vote
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Mains
Cuisine American
Servings 4 Servings
Calories 441 kcal

Ingredients
  

  • 4 Large bell peppers any color
  • 1 lb Spinach fresh or frozen
  • 1 lb Ground beef
  • 2 Tbs. extra virgin olive oil
  • ½ Yellow onion
  • 1 Large tomato
  • Favorite seasoning blend

Instructions
 

  • Pre-heat oven to 375 degrees. Clean peppers and set aside.
  • Dice onion and saute in olive oil. Add spinach (squeeze dry if using frozen) and let cook down. Add ground beef and brown. Dice tomato and add to mixture. Season to taste with your favorite seasonings.
  • Fill peppers with mixture and bake for 20 minutes or until peppers are tender.
  • Dig in or top with salsa or marinara sauce and enjoy.

Notes

These would be fantastic with Parmesan cheese on top for some crunchy salty bite. I'm learning to live without cheese.

Nutrition

Calories: 441kcalCarbohydrates: 17gProtein: 25gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 81mgSodium: 175mgPotassium: 1413mgFiber: 7gSugar: 9gVitamin A: 16147IUVitamin C: 249mgCalcium: 152mgIron: 6mg
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  1. D. says

    I love stuffed peppers! A touch of red pepper flakes would spice it up a notch, (or use drained diced tomatoes with green chiles instead of the tomato) and some bacon, criss-crossed on top, would add flavor, and make it look even prettier.

  2. AndrewAZ says

    I made these tonight but subbed Bison for ground beef awesome!

  3. Nate says

    Made them tonight, didn't have spinach so I used Kale. I also had some leftover tomato paste so I dumped that in, about 2 Tbls, and added some red chile flakes. Used organic ground and organic peppers of course...

    Thanks so much!
    YUMMY!!!

  4. LinearChaos says

    So glad you enjoyed them Nate. Ooh, kale is a great idea...I'll have to try a batch with kale instead of spinach!