Looking for a delicious and veggie-packed weeknight recipe? These Garden Paleo Stuffed Bell Peppers have it all: fresh flavor, garden veggies, animal protein, and vibrant colors.
Stuffed peppers are a classic for a reason. They’re easy to customize with whatever ingredients you have on hand and reheat in a snap for lunch or dinner the next day. To reheat, simply place a stuffed pepper on a microwave-safe plate, cover it with a damp paper towel, and heat for 2 minutes. If the center isn’t fully warmed, continue microwaving in 30-second intervals until heated through.
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The filling in these Paleo stuffed bell peppers contains juicy vegetables like zucchini, yellow squash, broccoli, sweet onion, and tomato mixed with seasoned lean ground beef. We like ground beef from Certified Piedmontese as the base for our stuffed pepper filling. We chose this brand because Certified Piedmontese cattle are grass fed, grass finished and raised without hormones or antibiotics. Although we highly recommend using this high-quality beef, any lean ground beef can be used in your stuffed pepper filling.
We season the onion and broccoli mixture with lemon juice and a salt-free lemon pepper, bringing out a bright, earthy flavor that will make your taste buds dance. If you can’t find salt-free lemon pepper at the store, don’t worry. Just follow our recipe for Homemade Lemon Pepper and store the blend in a cool, dark place in a sealed container for up to a year.
TIP: We used different colored bell peppers, but you can use whatever you have on hand or can find at the store.
Dietary Restriction: Because bell peppers are not part of an Autoimmune Protocol (AIP) diet, this recipe is not AIP-friendly.
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Garden Paleo Stuffed Bell Peppers
- Recipe by: Isabella Mead
- Serves: 6
- Meal: Dinner
- Serves: 6
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
Ingredients
6 bell peppers
2 ml olive oil
1 sweet onion, diced
2 cups broccoli, finely diced
2 tsp salt-free lemon pepper
2 tsp lemon juice
1 zucchini, diced
1 yellow squash, diced
1 lb lean ground beef
1/2 tbsp black pepper
1/2 tbsp onion powder
1 cloves garlic, minced
1 can (14.5 oz.) unsalted diced tomatoes
Directions
Preheat oven to 350°F.
Slice tops off bell peppers and remove the inner seeds and membrane. Place peppers upright in a 9 × 13ʺ baking dish.
In a large skillet, heat olive oil over medium heat. Add onion and broccoli and stir to combine. Season with lemon pepper and lemon juice and cook for 2 minutes, stirring occasionally. Add zucchini and yellow squash and cook for another 5 minutes, stirring occasionally.
Add ground beef, black pepper, onion powder, and garlic and cook until beef is browned, about 8-10 minutes.
Add tomatoes and let that cook for 2 more minutes. Remove from heat.
Spoon mixture into hollowed bell peppers and bake in the oven for 30 minutes. Let peppers cool for 5 minutes before enjoying.
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