Paleo Beef Stuffed Peppers Recipe

The idea of stuffed peppers came to me as a fun meal idea after making meatballs one weekend. I thought I should try making stuffed peppers, although I haven’t actually had any before.  I made three variations of meat stuffed peppers &/or tomatoes in the past several weeks and I’m posting about my favourite/latest one yet.

You know how sometimes you go away on vacation and all you want is a home cooked meal but you’re stuck eating out day in and day out? Well, after the first week back from New York City, I’ve been cooking regularly (almost every day, at least every other day) and have only eaten out about a handful of times (mainly last week/weekend).

It’s recipes like this that make me think…why eat out at all? Says a lot right? YESSS…I’m super proud of this one. 🙂

Here goes the recipe…*DRUMROLL

Beef Stuffed Peppers. Process collage.

Paleo Beef Stuffed Peppers Recipe

Recipe makes 8 stuffed pepper halves. As it is paleo, it’s also dairy-free and gluten-free. Serve with any sides you like. I like mine with stir fried veggies and sweet potatoes.


  • 8 red peppers


  • 1 lb ground beef
  • 1 egg
  • 1/4 large onion,  minced
  • 2 cloves of garlic, minced
  • 1-8 oz package (2.5 cups) of white mushrooms, diced
  • 1/2 ground black pepper
  • 1-1/2 tsp sea salt
  • 1 tsp parsley
  • 1/2 tsp garlic powder


  • 1/4 large onion, minced.
  • 2 cloves garlic, minced
  • 1-28oz. can diced tomatoes
  • water (I used the can from the diced tomatoes and added 1/2 can worth of water)
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 1 bay leaf
  • 1tbsp of olive oil


  • mixing bowl for meat
  • small pot for sauce
  • frying pan
  • glass casserole dish (large enough to fit 8 – 1/2  peppers).


  1. Pre-heat oven to 350 degrees.Heat olive oil on medium heat and caramelize the onions. When onions are almost done (soft/yellowish hue), add garlic to the pan. Pan fry until garlic has softened but not burnt.
  2. Transfer half to a large mixing bowl and the other half into an empty sauce pot.
  3. Add more oil to the pan and when it heats up add mushrooms into the pan. Pan fry until it has softened then add it to a small pot for the sauce.
  4. Pour can of diced tomatoes into the sauce pot and add 1/2 a can of water (using the tomato can). Add basil, oregano, black pepper, sea salt, and 1 bay leaf. Bring the sauce to a boil. After it reaches a boil, stir and let it simmer on low heat as you prepare the stuffed peppers. Taste the sauce and see if you need to adjust it.
  5. Wash and cut peppers top down. Remove the tops, seeds and the white foamy bits (the ribs) inside. I normally give them a rinse to get all the seeds out. Then put into a glass casserole dish.
  6. For the meat mixture, add ground beef to the mixing bowl. Add ground pepper, sea salt, garlic powder, parsley and an egg.  Mix it by hand until you can see that the mixture is looking more uniform.  Optional: For ease, and to make sure you have enough meat for each pepper, you can form 8 meatballs that you will stuff into the peppers. If you don’t want to you can always just grab a handful of meat, and stuff it into the pepper.
  7. Put one meatball or take a handful of meat into each pepper and push it down a bit to make sure it is filling up the pepper. If you have any leftover meat, make meatballs and put it around the peppers in the sauce.
  8. Take a ladle and spoon a generous amount of sauce over each pepper. Any leftover sauce can go around the peppers in the casserole dish.
  9. Put casserole dish into oven, uncovered. Bake for 1 hour.
  10. At the 1 hour mark, check and see if it is done. Then serve.

Recipe Variations that I think could work well.

  • Mixing up the meat. Doing half pork and half beef. Adding in some pan fried bacon or sausage.
  • Adding some  heat: diced red chillies, hot peppers, jalapeno’s or hot sauce.
  • Adding other veggies: zucchini, eggplant, squash, spinach and broccoli.
  • Adding a sweetener (honey, agave, maple syrup or sugar) to balance acidity from tomatoes. I prefer not to add sugar because I don’t think this sauce needs it. However, some people find tomato sauce acidic, with one of my earlier recipes, my tomato sauce was more sour. If you want an alternative you can always use shredded carrots.

How do you make your stuffed peppers? What are your favourite fillings?

If you try this out, give me a shout in the comments. I’d love to hear your experience.

5 thoughts on “Paleo Beef Stuffed Peppers Recipe

    1. Hey Cherry! It sounds tasty but I have a feeling probably high in sodium and other mysterious (and hard to pronounce) ingredients. Maybe next time you make it try making it from scratch and you’ll feel so proud of the deliciousness you created. 🙂

      1. Haha! Yea, it was very salty! It will be nice to make it from scratch and trying ur recipe

  1. Hey Julie, you’re missing mushrooms and water from your ingredient list. I will give this recipe a try one day.

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