Growing up… Stuffed Peppers were my favorite dinner. Especially on cold winter nights. The warm, sweet pepper. Wrapped around it’s own bowl of goodness… rice, beef, vegetables. At that age I didn’t really even know what was in it. I just knew it was some tasty goodness!
But now that I’m older, I realize those homemade bell peppers weren’t entirely “healthy”. Because most stuffed peppers rely on white rice (refined carbs), ground beef (not so great if factory farmed) and canned tomato sauce (often loaded with sugar), which doesn’t add up for a heart-healthy meal after all.
So I decided to “Paleoize” these peppers. Yes… I just made my own word :)
This recipe is similar to Momma’s Original, but updated to make it even better for you. It starts with grass-fed beef, and uses a healthy dose of veggies instead of starchy rice. It’s easy to put together in advance, so you can just pop the peppers in the oven when you’re ready.
The result is a richly satisfying meal that has a well-balanced proportion of nutrients. Serve it with a salad or veggies. Or even some sweet potato fries! Either way, you won’t be disappointed.
- 4 bell peppers, any color
- 1/2 cup tomato puree
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 pound grass-fed ground beef
- 1 15-ounce can diced tomatoes
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup fresh chopped parsley
- Preheat oven to 350 degrees F.
- Cut the bell peppers in half, and remove the stems, seeds, and white pith. Spread the tomato puree in the bottom of a casserole dish and lay the peppers face up. Set aside.
- Heat the olive oil in a large skillet and add the onions and mushrooms. Cook until soft and add the garlic. Cook for 1 minute longer, stir and add the beef. Cook until the beef is no longer pink, and add the tomatoes to the pan. Stir and season with salt and pepper.
- Spoon the beef mixture into the bell pepper halves. Cover with foil, and bake for 45-50 minutes, until peppers are tender. Remove from oven. Sprinkle with the fresh chopped parsley before serving.