Paleo Classic Stuffed Bell Peppers
Elevate your weeknight dinner game with these Paleo Classic Stuffed Bell Peppers—a wholesome, flavorful dish packed with nutrient-dense ingredients. This recipe features colorful bell peppers filled with a savory blend of grass-fed ground beef, grated zucchini, crushed tomatoes, and aromatic spices like Italian seasoning and garlic. A quick 20-minute prep and 45-minute cook time make it perfect for busy nights, while the paleo-friendly ingredients ensure it’s free of grains, dairy, and refined sugars. Finished with a sprinkle of fresh parsley, these stuffed peppers are as beautiful as they are delicious. Serve them piping hot for a comforting, low-carb meal that’s sure to delight the whole family.
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Recipe Information
Ingredients
- 4 whole bell peppers
- 2 tablespoons olive oil
- 1 medium onion
- 3 whole garlic cloves
- 1 pound ground beef (preferably grass-fed)
- 1 medium zucchini
- 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Chop the onion and mince the garlic cloves.
Add the onion to the skillet and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 7-8 minutes.
Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel.
Stir the grated zucchini, crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper into the beef mixture.
Allow the mixture to simmer for about 5 minutes to combine the flavors.
Fill each bell pepper with the beef mixture using a spoon, packing it in tightly.
Place the stuffed peppers upright in a baking dish.
Drizzle the remaining 1 tablespoon of olive oil over the peppers.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, allowing the tops to brown slightly.
Chop the fresh parsley and sprinkle it over the baked stuffed peppers before serving.
Allow to cool slightly before serving. Enjoy your Paleo Classic Stuffed Bell Peppers!
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 48.0 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3774 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
