Paleo Stuffed Bell Peppers (Edit recipe)

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This paleo and Whole30 approved stuffed pepper recipe is perfect for bigger families OR meal prepping, as it makes six to eight servings. These delicious peppers are the perfect meal that the whole family will love!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 6

Ingredients

6-8 Bell Pepper, organic, red or green
.5 lb Mild Italian Sausage, ground
1 lb Ground Beef, (grass-fed)
1 Onion, medium, chopped
2 cloves Garlic, finely minced
14 oz Fire Roasted Tomato, canned
6 oz Tomato Paste, organic
1.25 cup Beef Bone Broth, Bonafide Provisions
1 Tbsp dried Oregano
1 Tbsp Parsley, dried
1 Tbsp dried Basil
1 tsp Chili Flakes
Salt and Pepper, (Celtic Sea Salt) to taste
1 cup Cauliflower Rice (click for recipe), cooked and browned in a pan

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees Fahrenheit.
Fill large stainless steel pot on the stove, fill with water, and let it come to a boil.
Wash bell peppers, then cut tops off, set aside, and deseed the inside of the bell pepper.
Once peppers are cleaned and water in the pot has come to a boil, submerge bell peppers into the water and let parboil in the pot for approximately 3 min or until they are slightly softer. Remove from water and place them standing up in a glass baking dish.
Heat stainless steel pan on medium heat, add in ground pork and ground beef and cook until browned.
Add organic tomato paste and beef bone broth to a bowl, and whisk until fully combined (it should look like the consistency of tomato sauce).
Once the meat is browned, add in chopped onions and cook for 2-3 min, then add in garlic and cook for another minute or so.
Add in roasted tomatoes, tomato paste and bone broth mixtures, and all spices. Stir until well combined. (You do not want your mixture to be runny if it is runny then cook for an additional 2-3 min to thicken it up).
Remove mixture from heat and add it cauliflower rice and stir until mixture is well combined.
Spoon meat and cauliflower rice mixture into the bell peppers until they are full, then place the top of bell pepper back on the top (optional)
Cook in the oven for 30-40 min (cooking times may vary).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	420
Fat:	19 g
Carbohydrates:	11 g
Protein:	39 g
Cholesterol:	95 g
Sodium:	684 mg
Fiber:	2 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.