Want a healthy ground beef dish that comes in it’s own bowl? Give this easy Paleo stuffed peppers recipe a try for your family’s next weekend lunch or dinner!
If you’re looking for a delicious and convenient meal that everyone can enjoy, consider paleo sausage or beef stuffed peppers. They are fun to make and the kids will enjoy helping you fill the peppers.
This recipe is great in times when you’re particularly busy and you’re looking for a no-fuss meal to whip up. And since they come in an edible bowl, you can even eat them with your hands!
Since you can eat the container, you can have less dishes to worry about by the end of meal time. You can also pack them up for a tasty lunch at school or work!
And these easy Paleo stuffed peppers are a cinch to make and provides a healthy meal! As long as you are using high quality ingredients, this dish doesn’t contain any additives or preservatives making it a perfect choice for you and your family.
How to make Paleo Stuffed Peppers
You need four bell peppers for the recipes. We like to use an assortment of colors. But, you can make them all the same if you prefer.
Simply slice off the top of the peppers and hollow out the centers. You can even save the tops as lids if you’d like. Sometimes, we carve out faces on the peppers for added fun.
Once the peppers are prepped, simply saute the sausage with onion and garlic. (photos 1-3) Then, stir in some nutritional yeast, parsley and tomato sauce, and bring to a boil. (photos 4-7)
Finally, each pepper is stuffed with the meat mixture and then baked for about 20-25 minutes until the peppers have softened. (photos 8 & 9) The baking time depends on the texture of the peppers desired.
Make this dish packed with more nutrition by putting in some small slices of avocado! You can also heat things up with a couple of sliced jalapenos inside or on top of the stuffed bell peppers.
Or add mushrooms in with the ground sausage if you’re feeling a little extra. And you can never go wrong by topping them with crumbled bacon!
Feel free to experiment with different add ins to see which ones your family likes best. Sometimes, we use leftover cauliflower rice in place of the shredded zucchini. Other vegetables work well too.
Why it works and other low carb options
Colorful bell peppers used as cups to hold all the ingredients together make this dish very convenient to prepare and eat! And making these stuffed peppers is really quick and easy to master.
If you’re looking for another classic dish to feed your family, try making some coconut chicken curry or easy Paleo meatloaf with bacon. They are terrific meals to make on busy weeknights. The leftovers are always welcomed as well.
- 4 medium bell peppers, any color
- 1 pound ground sausage, nitrate free or beef
- 2 tablespoon nutritional yeast
- 1 medium zucchini, shredded
- 1 small onion, diced
- 1 tablespoon garlic, minced
- 2 teaspoon parsley, chopped
- 1 1/4 cup tomato sauce
- salt & pepper to taste
- In a large skillet, brown sausage with onion and garlic.
- Once browned and onions are translucent, add in the zucchini. Cook for 2-3 minutes.
- Stir in nutritional yeast, parsley and tomato sauce, and bring to a boil.
- Cut the top off of the bell peppers, scoop out and remove the seeds.
- Fill each pepper with ground meat mixture.
- Place in the oven at 375 for 20-25 minutes or until you get the desired texture of the peppers.
12g net carbs per serving
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Amount Per Serving: Calories: 436 Saturated Fat: 10g Cholesterol: 81mg Sodium: 1132mg Carbohydrates: 17g Fiber: 5g Sugar: 10g Protein: 22g