Paleo Stuffed Green Peppers

29 01 2010

Stuffed peppers are always a family classic. But they are so NOT paleo with Worcestershire sauce and rice. So we updated the recipe, and honestly, think it tastes better this way.


3 large green bell peppers

1 lb. ground beef

1/2 small onion

1 yellow/red bell pepper, chopped

1 14.5 oz can tomatoes

1 6oz. tomato paste

minced garlic and spices to taste


1. Wash, halve, and core green pepper. Dice yellow pepper.

2. Preheat oven to 350 degrees.

3. Cook ground beef with the diced onion, chopped yellow pepper, minced garlic, and spices until brown.

4. Mix diced tomatoes into beef mixture.

5. Put green pepper halves into a large baking dish and spoon beef mixture into open peppers.

6. Mix tomato paste with 2 cans of water and stir until smooth. Pour sauce over peppers.

7. Add water to bottom of pan until there is a depth of 1/2 inch (this will help make the peppers tender.)

8. Cover with aluminum foil and bake for 45-60 minutes or until the sauce is bubbly and the peppers tender.

pre-oven peppers

Wanna be even more paleo? Use fresh tomatoes and herbs and macerate tomatoes to make your own sauce.

P.S. Kirk made his amazing butternut squash soup again this week and we experimented with putting nitrite-free, natural ground sausage in the soup. Can I tell you how amazing it tasted? Please, please take the time to try it, I promise you won’t regret it. It is quite possibly the best soup I have ever had in my life.

Let us know what you think!




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