Paleo Recipe :: Stuffed Green Peppers

Paleo Stuffed Green Peppers 600

This is my Paleo twist on the traditional recipe.

Who needs the rice?  You’ll never miss the grains in this bold-tasting Paleo recipe.

Get to the farmers’ market and pick up four, fresh green peppers.  Plan to make these in the next day or so.  They are SO. VERY. GOOD.


Paleo Stuffed Green Peppers

(Makes four stuffed peppers):

The What:


  • Tongs
  • Large stock pot
  • Large, deep skillet
  • 8 x 8 baking dish


  • 1 pound grass-fed ground beef
  • 4 large green peppers.  For best results, try to find peppers with flat bottoms.
  • 1 taco seasoning packet (or make your own with chili powder, cumin, and other spices you have in your pantry)
  • 1 14.5 oz. can diced tomatoes (juice included)
  • 1 small zucchini – seeds removed and finely diced (you should end up with about a cup of zucchini)
  • 2-3 carrots (or 6-8 baby carrots) – peeled and finely diced (you should end up with about a cup of carrots)
  • 1 medium onion – chopped
  • 1 jalapeno pepper – chopped (optional)
  • Your favorite taco sauce or hot sauce (optional)

Blancing the peppers 600h

Ground Beef Mixture 600

The How:

  1. Pre-heat oven to 350°F.
  2. Wash green peppers and slice off the tops.  Carefully remove seeds and membranes.
  3. Place peppers in a large stock pot.  Cover with salted tap water.  Bring to a boil and allow peppers to blanch for about 4-5 minutes — until just tender.
  4. While the peppers are blanching, cook the taco-seasoned ground beef in a large skillet according to the directions on the packet (or recipe if you’re using you own blend of seasonings).  Add the zucchini, carrots, onions, and jalapeno pepper (optional)  while you’re cooking the ground beef.  Cook until vegetables are nice and tender.
  5. Once the taco-seasoned meat and veggies are almost fully cooked, stir in the can of tomatoes.
  6. Heat all the way through, allowing most of the liquid to cook away.  Stir frequently.  (You may need to reduce your cooking temperature at this point.)
  7. With a set of tongs, carefully remove peppers from boiling water and place open side down on a clean dish towel to drain excess water.
  8. In an 8 x 8 inch baking dish, place the peppers (open side up) side by side.  Be careful; they will be hot!
  9. Using a large spoon, fill each pepper to the top with the ground beef mixture.   If you have extra, spoon it around the outside of the peppers or place in a separate container.
  10. Place peppers in hot oven and bake for 10 minutes.
  11. Remove peppers from oven.
  12. Plate up and add taco sauce (optional) or hot sauce (optional).

Ready to serve 600


On the side

I would pair the stuffed peppers with a hearty romaine and kale salad made with lots of fresh tomato, green pepper, mushrooms, and cucumbers.  Finish the salad with a big splash of my homemade oil + vinegar salad dressing.



Your Turn:  Is this something you’ll make?  If so, let me how it turns out for you!  Leave a comment below.

More Paleo and low-carb recipes are on the way!


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  1. Thistle says

    I love this recipe! It looks absolutely delicious and so healthy! Thanks for sharing and have an amazing day!


    • says

      Karianne: Yes, it’s one of my favorites. My grandma used to make these (with rice of course). Being on the Paleo plan, I need to stay away from grains. So…zucchini and carrots make a great substitute!

      Thanks for stopping by to comment!

    • says

      Pinky! I’m so glad you were able to leave a comment. I felt bad about the trouble you had earlier today. On the positive side: you’re my hero!

      Without your comment on Karianne’s FB page, I would not have know what the issue was. So thank you very much for the help!

      Yes: try this Paleo version of stuffed peppers. You won’t miss the rice at all. I promise!

  2. Myndee says

    I just made these and they were super tasty! I did a few of my own twists to spice the filling up a bit, and they turned out excellent. I will definitely keep this recipe in my dinner arsenal! Thanks for sharing!

    • says

      Glad you like them! If you get a chance, tell me how you spiced things up. Would love to hear your combination of ingredients.

      Thanks for the comment. I REALLY appreciate it!

  3. Mara Gil says

    This was excellent! I thought I would miss the Worcestershire sauce but did not even notice it! My teenagers even loved it! Thank you so much for posting it. I will definitely make these again. (only thing I added was cheese…old habits die hard) :)

  4. Amber says

    We made these for dinner tonight and they were delicious! We made them with red, yellow and orange bells. Will definitely make again!

    • says

      I’m glad you liked them! And I REALLY appreciate you taking the time to post a comment!

      My next Paleo twist on a recipe is stuffed cabbage rolls. Not going to use rice (of course!); but will use shredded veggies — like carrots and zucchini.

      Stay tuned for the recipe!

      Thanks again for stopping by the blog. : )

  5. Carley says

    Made this tonight for dinner. It was delicious and husband approved. I shredded the carrots and added green chile, served with hot sauce. Thanks for a great recipe!

    • says


      Happy to hear that you found it to be delicious. And also very happy that it was husband-approved. That can be a big hurdle for some folks. : )

      Great idea on shredding the carrots and adding green chile to kick things up a notch. Bam!

      Thanks for stopping by to leave a comment. I really appreciate that!

  6. Jamie says

    This is the BEST stuffed pepper recipe I have found. I have made it a few times since I have found it, actually I’m making it again today. Thank You so much for sharing!

    *A recipe that will stay in our family for generations. Husband approved, kid approved, and Taiwan exchange student approved!!!* :)

    • says

      Jamie –

      Wow! This has to be the nicest comment I’ve ever received! : )

      I am SO glad that your entire family enjoys the stuffed peppers.

      Thanks so much for the kind comment. I’m touched.


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