Paleo Stuffed Peppers

Paleo Stuffed Peppers are filled with seasoned ground sirloin and slow cooked to perfection. Served with cauliflower rice and smothered in spaghetti sauce.

Stuffed peppers have always been one of my favorite fall meals. Large, garden fresh green peppers call out to be stuffed with meat and smothered in spaghetti sauce.  I remember this meal being one of my favorites from my childhood. That and stuffed shells.

Healthy Stuffed Bell Peppers

I took the classic stuffed pepper recipe that my mom has used of years and made just a few slight changes to turn it into Paleo Stuffed Peppers, Whole30 approved.

This is an easy, healthy dinner that will be ready to dig into when you get home from a long day.

We use beef in this recipe, but feel free to use turkey for ground turkey stuffed peppers.

Looking for a meatless stuffed peppers? Try our Vegetarian Stuffed Peppers.

Can you eat peppers on paleo?

Yes! Peppers are a great option for snacking and for meals when following the paleo diet.

Should I blanch peppers before stuffing?

Blanching peppers means you place the peppers in boiling water for about 3 minutes. Then you place them in ice water to stop the softening process.

Blanching peppers helps them keep their vibrant colors, but it is not necessary to blanch peppers before stuffing.

It’s a matter of preference, but we do not blanch or soften our peppers before stuffing them.

How to Make Stuffed Peppers

This is one of our favorite dinners to make in the summer when we have garden fresh bell peppers, but you can make it any time of the year. It’s takes only about 20 minutes to prepare for the slow cooker.

• Cut the tops off of the peppers and clean out the seeds. Set aside.

• In a large bowl, mix together the ground sirloin, garlic salt, egg, coconut flour, Italian seasoning, basil, pepper and 3 teaspoons of spaghetti sauce.

• Stuff the ground sirloin mixture into the cleaned green peppers. If there is any extra meat mixture, form it into a loaf. You can slow cook the extra loaf along with the green peppers or you can bake it in the oven, if desired.

• Place the stuffed peppers in the slow cooker and top each pepper with ¼ cup additional spaghetti sauce.

• Allow the peppers to cook for 3-4 hours on high, or 5-6 hours on low.

What to Serve with Stuffed Peppers

Serve this Italian favorite over cauliflower rice with healthy, homemade marinara  on top. You can find our favorite marinara recipe here. 

If you’re not looking for low carb, use rice or pasta.

Can you freeze stuffed peppers?

You can even make up the peppers ahead of time and freeze them unbaked.

• Defrost them in the refrigerator the night before you want to cook them.
• Then place them in the slow cooker and add a scoop of spaghetti sauce on top.
• Cook on high for 3-4 hours. If they are still quite frozen they may take a little longer.

Other Paleo Dinner Recipes

• Creamy Pork Chops
• Paleo Battered Fish
• Paleo Shepherd’s Pie

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Paleo Stuffed Peppers

5 from 2 votes

Paleo Stuffed Peppers are filled with Italian seasoned ground sirloin and slow cooked to perfection. Serve with cauliflower rice and smother it in spaghetti sauce.

Servings 6

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

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Ingredients

 

• 6 large green bell peppers
• 2 1/3 pounds ground beef
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1 teaspoon basil
• 1/4 teaspoon pepper
• 3 teaspoons spaghetti sauce
• 1 large egg
• 1/4 cup almond flour
• 3 cups spaghetti sauce
• Cauliflower rice

Instructions

 

• Cut the tops off of the peppers and clean out the seeds. Set aside.
• In a large bowl, mix together the ground sirloin, garlic salt, egg, almond flour, Italian seasoning, basil, pepper and 3 teaspoons of spaghetti sauce.
• Stuff the ground sirloin mixture into the cleaned green peppers. If there is any extra meat mixture, form it into a loaf. You can slow cook the extra loaf along with the green peppers or you can bake it in the oven, if desired.
• Place the stuffed peppers in the slow cooker and top each pepper with ¼ cup additional spaghetti sauce.
• Allow the peppers to cook for 4-5 hours on high, or 6-8 hours on low.
• Serve over cauliflower rice and top with spaghetti sauce.

Notes

Our package of ground sirloin was 2 ⅓ pounds. If you use an even two pounds of meat, the recipe should still turn out. If your peppers are on the smaller side, you’ll end up with leftover meat mixture. Make this into a small meatloaf and cook it along with the peppers. You could also use the extra meat to make meatballs.

Nutrition

Calories: 481kcal | Carbohydrates: 7g | Protein: 31g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 123mg | Potassium: 763mg | Fiber: 2g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 131.8mg | Calcium: 53mg | Iron: 4.1mg

Author Julie Clark

Course Main Dish

Cuisine American

Calories 481

Keyword beef recipe, paleo recipe

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