Low Carb Paleo Stuffed Peppers
You’ll love how easily this paleo recipe comes together. A seasoned ground beef mixture with mushrooms and walnuts is stuffed inside tender green bell peppers. Just bake the stuffed peppers in your oven and they’re done! If you’re on the paleo diet, you can pair this low-carb paleo ground beef recipe with another organic side dish. If you’re not in the mood for a dinner salad, opt for low-protein soup or a side dish of sauteed vegetables. However, you might be surprised how incredibly filling just one of these stuffed peppers is! If you have a side dish to make a full meal, you can always enjoy just half a serving of stuffed pepper.
How to Make It
Step 1
Choose a medium-sized bell pepper per serving and remove the tops and cores. Add the peppers to a pot. Fill the pot with water until all bell peppers are submerged. Boil the pot on your stove until the peppers are tender – around 15 minutes.
Step 2
Leave the softened peppers aside to drain and cool while you make the filling. Mince the portobello mushrooms and add them to a large mixing bowl. Chop the walnuts if they’re not already chopped and add them to the bowl as well.
Step 3
Add ground beef and all seasonings to the bowl. Mix the ingredients together. Now, turn on your oven to preheat to 400 F (210 C). Add the bell peppers to a glass baking dish they can stand up in.
Step 4
Use a spoon to fill the peppers generously with the meat filling. Lightly pack the filling down. The filling may rise past the peppers slightly, but this is okay, just pack the meat in place.
Step 5
Cover the dish of peppers with aluminum foil and bake for about 45 minutes. When the meat is done, it may pull away slightly from the walls of the peppers. You can also use a meat thermometer to check for doneness.
Ingredients
- green pepper
10 oz
- Portabella mushrooms, raw
3 oz
- Walnuts
1 oz
- Ground beef
12 oz
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Onion powder
0.25 tsp
- Garlic powder
0.25 tsp