Paleo Stuffed Peppers

photo 1Why does getting back on track after the holidays seem so difficult sometimes? Motivation is high this time of year, but many find it tough to stick with that new diet. One of the best ways to help you stick with a new – or renewed – diet is to take the extra time to make some delicious food, instead of forcing yourself to eat something that tastes boring or plain bad because it’s “healthy”. These fairly easy stuffed peppers will make things a little easier.


4 green bell peppers

1 lb lean ground beef (10% fat or less)

1 yellow onion (small)

1-2 cloves garlic

1 TB olive oil

1 zucchini

1 yellow squash

2 TB tomato paste

1 TB each of basil, oregano, and tarragon

1 tsp salt

1/4 cup fresh parsley

1 cup fresh spinach, chopped

1/2 cup marinara sauce

1/2 cup shredded parmesan (optional)

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Preheat oven to 350. Core the peppers, remove tops, wrap them in foil, and bake for 15 minutes. While peppers are baking, brown ground beef in a small skillet. In another large skillet, saute onions and garlic 2-3 minutes or until onions are tender. Add zucchini, squash, tomato paste, salt, marinara, and herbs and cook 3-5 minutes.

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Fold in fresh spinach until well blended. Add ground beef and mix well. Divide generously into the peppers. Bake another 15 minutes.

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(Note, the peppers in the photo is covered with cheese, which is optional for non-paleo healthy eaters. If using cheese, bake 10 minutes, sprinkle cheese on top, and bake another 5 minutes).

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Bonus: lean ground beef is a good source of iron and zinc. Zinc is a mineral that helps with wound healing and boosts the immune system – which can help you out during this cold and flu season.

4 thoughts on “Paleo Stuffed Peppers”

  1. Just made this for my family tonight — it’s fantastic! The ground beef mixture is just amazing. I grated the zucchini and pepper and reduced the amount of spinach (the better to camouflage from my 3 year old, who gobbled up the meat mixture though she predictably skipped the pepper itself.) Used tomato puree instead of marinara since we had it on hand. Great recipe — thanks for posting.

  2. I made this for dinner tonight. Loved it. Very tasty. Made two slight alterations. Added a few red pepper flakes and used Pecorino Romano instead of Parmesan. Very good. Thank you for posting it. Bernice

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