Paleo Stuffed Red Pepper
Bring a wholesome, flavor-packed twist to your dinner table with these Paleo Stuffed Red Peppers! Perfect for a healthy yet satisfying meal, this recipe features vibrant red bell peppers filled with a savory mix of grass-fed ground beef, sautéed garlic, onion, zucchini, and crushed tomatoes seasoned with Italian herbs and smoky paprika. With just 15 minutes of prep and simple oven-baking, these stuffed peppers are a low-carb, dairy-free option that’s ideal for anyone following a paleo or clean-eating lifestyle. Serve them fresh out of the oven with a sprinkle of parsley for a colorful, nutrient-dense dish that’s as delicious as it is visually stunning!
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 1 lb ground beef (grass-fed, if possible)
- 1 medium yellow onion
- 3 large garlic cloves
- 1 medium zucchini
- 1 cup crushed tomatoes (no added sugar)
- 2 tbsp olive oil
- 1 tsp italian seasoning
- 0.5 tsp paprika
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and remove the seeds and membranes. Set the peppers aside, and set aside the tops for later use.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Dice the onion and zucchini, and mince the garlic.
Add the onion and garlic to the skillet and sauté for 2-3 minutes, until fragrant and softened.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until no longer pink (about 5-7 minutes).
Stir in the diced zucchini, crushed tomatoes, Italian seasoning, paprika, sea salt, and black pepper. Cook for another 3-4 minutes until the zucchini starts to soften and the mixture is well combined.
Brush the outside of the red bell peppers with the remaining tablespoon of olive oil and season lightly with a pinch of salt, if desired.
Spoon the beef and vegetable mixture into the hollowed-out red bell peppers, packing the mixture tightly.
Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil or place the pepper tops back on.
Bake in the preheated oven for 30 minutes. Then remove the foil or tops and bake for an additional 10 minutes, until the peppers are tender and slightly roasted on the edges.
Remove from the oven and let cool for a couple of minutes. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1015 mg | 22% | |
*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.
