Stuffed peppers are a versatile and satisfying dish that can be easily adapted to fit a paleo diet. By replacing traditional fillings like rice and cheese with paleo-friendly alternatives, you can enjoy a flavorful and nutritious meal that aligns with your dietary goals. These recipes are not only delicious but also offer a great way to incorporate more vegetables and healthy proteins into your diet. Whether you're hosting a dinner party or simply looking for a healthy weeknight meal, stuffed peppers are a guaranteed crowd-pleaser.
Classic Paleo Stuffed Peppers with Ground Meat and Zucchini
This recipe is a testament to how simple ingredients can come together to create a flavorful and satisfying dish. Perfect for family dinners or when you have guests, these stuffed peppers are both easy to make and impressive to serve.
Ingredients:
- Bell Peppers (as many as needed, depending on the number of servings)
- 1 tbsp Coconut oil
- 1 medium Onion, chopped
- 1 lb Ground turkey or beef
- 1 tsp Oregano
- Salt and pepper to taste
- 1 medium Zucchini, diced
- 1 tbsp Tomato paste
- Chopped parsley, for garnish
Instructions:
- Prepare the Peppers: Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain face-down on a paper towel.
- Cook the Filling: Heat the coconut oil in a large nonstick pan over medium heat. Add in the onion and sauté for 3-4 minutes until the onion begins to soften. Stir in the ground turkey, oregano, salt, and pepper and cook until turkey is browned. Add the zucchini to the skillet as the turkey finishes cooking. Cook everything together until the zucchini is soft, and then drain any juices from the pan. Remove the pan from heat and stir in the tomato paste.
- Stuff and Bake: Place the peppers upright in the baking dish and spoon the meat mixture into the center of each. Bake for 15 minutes.
- Serve: Serve warm, sprinkled with chopped parsley. These are excellent with a side of roasted broccoli.
Spicy Pulled Pork Stuffed Poblano Peppers
For those who enjoy a bit of heat, these pulled pork stuffed poblano peppers are an excellent choice. The combination of spicy pork with the slightly sweet poblano peppers creates a balanced and flavorful dish.
Ingredients:
- Poblano peppers
- Leftover pulled pork (paleo-friendly)
- Cilantro, chopped
- Red onion, finely chopped
- Jalapenos, finely chopped (adjust to taste)
Instructions:
- Prepare the Peppers: Preheat the oven to broil. Wash the peppers and place on a baking sheet. Broil until all of the sides are blackened, turning to rotate. Remove from the oven and allow to cool. Remove the stem, seeds, and blackened skin from the pepper. Cut down the center of the pepper to create a pocket for the stuffing.
- Mix the Filling: Preheat the oven to 350 degrees F. In a small bowl, mix together the pulled pork, cilantro, onion, and jalapeno.
- Stuff and Bake: Distribute the pork filling among the peppers. Fold the peppers around the filling and use toothpicks to secure closed. Place back on the baking sheet and bake for 15-20 minutes.
- Serve: Remove toothpicks before serving.
Miniature Bell Peppers Stuffed with Chorizo and Cauliflower Rice
These bite-sized appetizers are perfect for parties or a light snack. The combination of spicy chorizo with cauliflower rice makes for a unique and satisfying dish that is both paleo-friendly and delicious.
Ingredients:
- Miniature bell peppers
- 1 tsp Olive oil
- 4 oz Chorizo, removed from casing
- 1/2 medium Onion, chopped
- 1 clove Garlic, minced
- 1/2 tsp Paprika
- Salt and pepper to taste
- 1/2 cup Cauliflower rice
- Chicken stock (enough to moisten the cauliflower rice)
- Lime wedges, for serving
Instructions:
- Prepare the Peppers: Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray.
- Cook the Chorizo: Heat one teaspoon of olive oil in a large pan over medium heat. Add the chorizo to the pan and use a spoon to break into smaller pieces. Cook for 3-4 minutes until browned. Remove to a plate, reserving any grease in the pan. Set the chorizo aside.
- Sauté Vegetables: Add the onion to the same pan and sauté for 3-4 minutes. Stir in the garlic, paprika, and a pinch of salt. Stir in the tomato paste and chicken stock and turn the heat down to low. Add the desired amount of cauliflower rice to the pan along with another pinch of salt. Cook for 5 minutes, stirring regularly. Stir in the chorizo and cook for 3-4 more minutes. Adjust salt and pepper to taste.
- Stuff and Bake: Place the bell peppers in the prepared baking dish and divide the meat mixture among them. Bake for 10-12 minutes.
- Serve: Serve with a drizzle of lime to finish.
Paleo Taco Stuffed Peppers
These Paleo Taco Stuffed Peppers are super easy to make and packed with goodies! Bell peppers are filled with the best taco meat and topped with vegan cheese, baked, and topped with all your favorites like fresh pico de Gallo, avocado and dairy free sour cream. You can also make them ahead of time and grab one to reheat for lunch.
Read also: Paleo Granola Recipes
Ingredients
- Bell peppers
- 1 tsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 lb Ground meat
- Taco seasoning to taste
- Salt to taste
- 1 can diced tomatoes
- 1 can diced chilies
- Vegan cheese shreds (optional)
- Toppings: fresh pico de Gallo, avocado, dairy-free sour cream
Instructions
- Prepare the Peppers: Preheat the oven to 350 degrees F. Coat a small baking dish with coconut oil spray. Cut the bell peppers in half, trim off the stems and remove the seeds. Set into the baking dish.
- Cook the Taco Meat: Heat one teaspoon of olive oil in a large pan over medium heat. Add the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with taco seasoning and a pinch of sea salt. Add the tomatoes and chilis, stir, and bring to a simmer. Taste and season as needed with sea salt.
- Stuff and Bake: Spoon the taco meat mixture into the peppers to slightly overfill. Sprinkle each one with the vegan cheddar shreds (if using). Bake in the preheated oven for 18-20 minutes.
- Serve: Top with fresh pico de Gallo, avocado, and dairy-free sour cream.
Bison or Beef Stuffed Peppers with Olives and Jalapenos
This recipe uses ground bison or beef and is packed with flavor from olives, jalapenos, and a blend of spices. It’s a hearty and satisfying meal that’s perfect for a family dinner.
Ingredients
- Bell peppers
- 1 tsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 lb Ground bison or beef
- 1 tsp Cumin
- 1 tsp Parsley
- 1 tsp Paprika
- Salt and pepper to taste
- 1 can diced tomatoes
- Drained jalapenos/chiles
- Black olives, halved
- Guacamole and ranch dressing (optional), for serving
Instructions
- Prepare the Peppers: Preheat the oven to 350°F. Lightly oil a 9x13 glass baking dish with oil. Set aside.
- Cook the Filling: In a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic minced to the skillet and saute until the onions are translucent. Add the ground bison/beef, cumin, parsley, paprika, salt, and pepper to the skillet and cook until the bison/beef is completely browned, breaking up with the back of a wooden spoon. Stir in the can of tomatoes, drained jalapenos/chiles, and 1/2 of the olives until evenly combined. Remove from heat.
- Stuff and Bake: Using a large cookie scoop (easiest) or a spoon, scoop the meat mixture into the hollowed out pepper halves. sprinkle the remaining half of black olives on top of the stuffed peppers. Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.
- Serve: Serve hot with a side of guacamole and ranch dressing (optional).
Healthy Ranch Stuffed Bell Peppers
This recipe offers a unique twist on traditional stuffed peppers with a healthy ranch dressing. It’s a quick and easy Whole30 and paleo-friendly meal that the whole family will enjoy.
Ingredients
- Bell peppers
- Cauliflower rice
- Shredded chicken
- Ingredients for sauce (see instructions below)
- Ingredients for ranch dressing (see instructions below)
Instructions
- Prepare the Peppers: Cut tops off the bell peppers and remove seeds. Set peppers into a casserole dish.
- Make the Filling: In a bowl combine cauliflower rice, shredded chicken, and sauce.
- Stuff and Bake: Stuff peppers with this filling. Bake peppers on 350F for 50 minutes.
- Serve: Serve with ranch dressing.
Sauce and Ranch Dressing Instructions
- Sauce: Blend ingredients for sauce in a food processor or blender until smooth.
- Ranch Dressing: Blend ingredients for ranch dressing in a food processor or blender until smooth.
Tips and Variations
- Meat Options: Feel free to experiment with different types of ground meat, such as chicken, lamb, or venison.
- Vegetable Additions: Add other vegetables like mushrooms, carrots, or spinach to the filling for extra nutrients and flavor.
- Spice Level: Adjust the amount of jalapenos or chili powder to control the spiciness of the dish.
- Make-Ahead: Stuffed peppers can be prepared ahead of time and baked just before serving.
- Leftovers: Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Read also: Paleo Diet Delivered: What You Need to Know
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