Guest Post by Pearls and Sneakers: Paleo Stuffed Bell Peppers

Hello! I am so excited to be here today sharing one of my absolute favorite dinner recipes with you. First, let me introduce myself – my name is Winona, from Pearls and Sneakers Blog! I am an avid cyclist and love the outdoors! For our honeymoon, my husband and I rode our bicycles across the country – from San Diego, California to Bar Harbor, Maine – a total of 4,101 miles.

I would categorize my blog (and myself) as paleo focused; I do not have any eating restrictions but tend to eat paleo a majority of the time. Additionally, I post my weekly workouts and do a 30 Day Challenge each month. This January, my monthly challenge is to spend 30 minutes outside per day. I find spending time outside during winter is especially difficult. I thoroughly enjoy motivating people to lead a healthier, happy lifestyle through improving their health and fitness.

This Paleo Stuffed Bell Pepper recipe is simple, super delicious, and easy to pull together quickly. It’s perfect for meal prep too as it reheats easily… And for everyone doing Whole30 this January – you’re in the clear, these stuffed bell peppers are Whole30 Compliant.

 

If you’re interested in more healthy, paleo recipes, head over to my blog, Pearls and Sneakers Blog.

 

Cheers!

Winona

 

Paleo Stuffed Bell Peppers

 

Ingredients:

  • 4-6 bell peppers [Prepare 4 bell peppers, depending on how large they are, have the other two ready to prepare quickly when you’re stuffing]
  • 1 tbsp avocado oil
  • 1 yellow onion, chopped
  • ½ tsp chili powder
  • ½ teaspoon garlic powder
  • 1 tsp dried parsley flakes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • 1 lb (package) grass fed 85/15 ground beef [if your package is slightly over 1 lbs, use it anyways!]
  • 1 cup carrot chips, halved
  • 1 jalapeno, diced
  • 1 cup cauliflower rice
  • 2 cups broccoli florets, chopped

 

Instructions:

  1. Carefully cut off the tops of the bell peppers and hollow out the insides. Place in a greased 9×9 baking pan and set aside.
  2. Preheat oven to 375 degrees Fahrenheit
  3. Heat avocado oil in a pan on medium-high heat, when hot, saute onion 5 minutes, until brown
  4. Add spices and stir well
  5. Add ground beef, turn heat to medium and cook for 4 minutes. Break up large meat chunks
  6. Add carrots and cauliflower rice and cook 4 more minutes
  7. Add broccoli and hot pepper, cook for 2 minutes
  8. Stuff bell peppers. [TIP: If the bell peppers fall over in the pan, add a small ramekin in the middle of the pan to take up space so they don’t fall]
  9. Cook stuffed peppers 35-45 minutes or until browned and crispy on top
  10. Remove from oven, garnish, serve and enjoy!

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