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  3. Paleo Stuffed Peppers
Colorful paleo stuffed peppers in a baking dish

Bell peppers filled with seasoned meat and vegetables

Paleo Stuffed Peppers

Paleo Stuffed Peppers

50 minEasy

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Servings

6

6 peppers

Difficulty

Easy

Cost

Budget

$

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Paleo Stuffed Peppers

Bell peppers filled with seasoned meat and vegetables

Colorful bell peppers stuffed with a savory mixture of ground beef, cauliflower rice, tomatoes, and herbs, then baked until tender. A complete paleo meal in an edible bowl.

15m

Prep Time

35m

Cook Time

50m

Total Time

6

Servings

Easy

Difficulty

Budget $

Cost

Mexican CuisineMain CourseGluten-FreeDairy-FreePaleoHealthy
Sarah Chen
Sarah Chen

April 10, 2025(Updated April 13, 2026)

Stuffed peppers are a naturally paleo-friendly dinner when you swap the rice for cauliflower rice. Each pepper is a self-contained meal that looks impressive with minimal effort.

Why This Recipe Works

Pre-cooking the filling ensures the meat is fully seasoned and the cauliflower rice is tender before it goes in the pepper. Covering with foil steams the peppers until perfectly soft.

Ingredients

  • 6 large bell peppers, tops cut off and seeded
  • 1 lb ground beef
  • 2 cups cauliflower rice
  • 1 can (14 oz) diced tomatoes, drained
  • 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano
  • 2 tbsp olive oil, salt and pepper

Instructions

  1. 1

    Preheat oven to 375°F. Arrange peppers cut-side up in a baking dish.

  2. 2

    Brown ground beef in a skillet over medium-high heat. Add cauliflower rice and cook 3 minutes.

  3. 3

    Stir in diced tomatoes, cumin, paprika, oregano, salt, and pepper. Cook 2 more minutes.

  4. 4

    Stuff each pepper generously with the meat mixture. Drizzle tops with olive oil.

  5. 5

    Cover with foil and bake 30 minutes. Remove foil and bake 5 more minutes until peppers are tender.

Serving Suggestions

Ways to Serve This Dish

  • Serve with warm corn tortillas and fresh lime wedges

  • Top with crumbled queso fresco and sliced avocado

  • Pair with a side of Mexican rice and refried beans

Substitutions

Cauliflower riceDiced sweet potato

More filling with a touch of sweetness

Ground beefGround bison or lamb

Different flavors that complement the peppers nicely

Tips & Storage

Pro Tips

  • Choose peppers that sit flat on their own so they do not tip over in the baking dish.

  • Use a variety of colored peppers for the most visually appealing presentation.

Storage

Refrigerate for up to 4 days or freeze for up to 2 months.

Reheating

Reheat in a 350°F oven for 15-20 minutes until warmed through.

Nutrition Facts

Per serving (70mg) · 6 servings

Calories260
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein12g
Carbohydrates14g
Fat24g
Fiber380mg
Sugar4g
Sodium6g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make these ahead?
Yes, assemble and refrigerate unbaked for up to 24 hours. Add 5 minutes to the bake time.
Can I use ground turkey?
Yes, ground turkey works great. Add a tablespoon of olive oil for extra moisture.

Explore More

More Mexican RecipesMore Main CourseGluten-Free RecipesDairy-Free RecipesPaleo RecipesHealthy RecipesStovetop RecipesOven Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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