Paleo Stuffed Peppers


Paleo Stuffed Peppers

COURSE: Entrée

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My roommate and I came up with this recipe while stuck for dinner plans the other night, and it turned out really well. We made enough for leftovers, and although we weren’t sure it would be as good after reheating, we were both more than pleasantly surprised.

Stuffed peppers normally are filled with rice and cheese in addition to beef, which doesn’t make for a very paleo-friendly recipe.  So we decided to make a few substitutions that would still have the same filling, warm, comfort food flavor.


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Paleo Stuffed Peppers

stuffed bell pepper with salsa

By Published: March 4, 2013

  • Yield: 4
  • Prep: 15 mins
  • Cook: 40 mins
  • Ready In: 55 mins

Stuffed peppers normally are filled with rice and cheese in addition to beef, which doesn't make for a very paleo-friendly recipe. These have the same warm comfort food flavor, with none of the bad stuff.



  1. Preheat the oven to 375 degrees.
  2. Begin heating a pan over medium heat. Cook the ground beef until cooked through, with no pink remaining. Drain.
  3. Cut the caps off of the peppers and remove the seeds and membranes.
    bell peppers, caps and membranes removed
  4. Drain the potatoes, and mix in with the beef. Mix in about half of the cauliflower rice.
  5. While the potatoes are boiling, add the cauliflower to a food processor and process until it has been reduced to rice-sized pieces.
  6. Microwave the cauliflower pieces in a covered microwaveable container, about a minute, or until it reaches the desired consistency.
  7. Spoon two or three spoonfuls of the rice into the bottom of each pepper. Pack the rest of each pepper full of the meat, cauliflower and potato mixture. Stuff the pepper caps as well- potato tends to stay in the caps better.
    bell pepper with cauliflower rice
  8. Place the caps onto each pepper, and place onto a baking sheet. If the peppers won't stand up straight on their own, you can use foil to create a base.
    bell peppers, supported by foil on baking sheet
  9. Bake for 30 minutes, checking to make sure the peppers aren't burning. Remove and serve after allowing to cool for a few minutes.
    stuffed bell pepper with salsa

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