Italian Paleo Stuffed Peppers

by Jun 11, 2018


Italian Paleo Stuffed Peppers

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Prep Day


  • 5 red bell peppers
  • 1 pound ground beef
  • 1/2 zucchini
  • 1/2 onion
  • 2 whole carrots
  • 1 cup mushrooms
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can tomato paste
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 2 cloves minced garlic


  1. Preheat: oven to 350°F.

  2. Finely dice: carrots, zucchini, onion, and mushrooms.

  3. Prep: remove stem from bell peppers by pulling or cutting it out. Then cut bell peppers in half.

  4. Cook: onions and garlic for 1-2 minutes over medium-high heat in large skillet with 1 tablespoon olive oil.

  5. Add: ground beef to skillet and cook for 5 minutes.

  6. Add: carrots, zucchini, onion, mushrooms, tomato paste, diced tomatoes (with juice from can), oregano, thyme, basil, parsley, and salt to skillet with beef and cook for 3-5 minutes or until beef is fully browned. 

  7. Spray: large baking dish with nonstick spray or oil.

  8. Add: bell pepper halves to baking dish and fill with meat mixture. 

  9. Bake: for 25 minutes.

Italian Paleo Stuffed Peppers #whole30 #lowcarb #stuffedbellpeppers

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