Stuffed peppers are a classic meal for me. They are essentially a one pot meal and make dinner much more simple. Simple is where it is at for me with my busy life!
This meal is also budget friendly. It uses ground beef and simple ingredients. If you do not have peppers on hand, feel free to stuff another vegetable – a cored out tomato, a squash or another root vegetable. The sky is the limit!
You can make this meal even more budget friendly by subbing half of the ground beef for ground beef heart. See how I did it with my heart tacos!
Once you get used to making stuffed peppers, you can experiment with different flavors, spices and vegetables. They do not have to be boring. There are lots of ways to enjoy them.
Italian Stuffed Peppers - Paleo, Grain Free
Ingredients
- 2 tsp organic rosemary
- 1 ½ tsp organic thyme
- 2 tsp organic oregano
- 2 tsp organic basil
- ½ tsp onion powder
- 1 tsp sea salt plus more to taste
- Freshly ground black pepper to taste
- 1 medium onion, chopped
- 3 cloves of garlic, finely minced
- 1 lb grass fed ground beef - or you can do a ½ lb each of grass fed ground heart and ground beef
- 1 medium sweet potato, diced
- 1 large organic tomato, diced
- A few organic bell peppers to stuff
- 2 tbsp grass fed butter
- Grass fed cheddar, provolone or mozzarella cheese to top the peppers with
Instructions
- Chop up all ingredients before beginning cooking. Heat up a skillet and melt the butter.
- Add diced sweet potato, onion and garlic.
- While everything is sauteing, preheat the oven to 350 degrees.
- Stir the vegetables frequently. When they begin to soften, add the tomato.
- Add the ground beef and all the spices. Continue to stir periodically.
- Cut the bell peppers in half and remove all the seeds and bitter white interior skin.
- Shred the cheese while waiting for everything to finish cooking. I used slices of organic provolone cheese, but feel free to use what you have on hand.
- Once the meat and the vegetables are completely cooked, you may begin stuffing the peppers with the mixture.
- Fill the peppers to the top. Sprinkle with shredded cheese of choice or top with cheese slices.
- Place peppers in a baking dish or on top of a baking stone.
- Bake for 30 minutes or until the cheese is completely melted and starting to brown.
- The peppers will have a little texture remaining in them after 30 minutes. If you like a completely soft and cooked through pepper, bake in the oven without cheese for at least 10 minutes first, then add cheese. This will ensure that the cheese does not burn or brown too much.
- Top with fresh cilantro and enjoy!
