Friday, January 20, 2012

Stuffed Bell Peppers

Happy Friday, friends!

It's time for another recipe to share!

I tried out something new and it turned out pretty darn good. I'm excited to make it again simply to play with the recipe more, but for now let's look at it as a great start of a beautiful new regularly-made dinner.

I'm sure many of you have already tried a recipe like this before, but for those of you who haven't . . . let me just prepare you for this delicious little meal by saying . . . it's . . . delicious. Yeah, moving on . . .

Stuffed Bell Peppers!

Oh yeah, and it's paleo. Booya! 

Let's jump right into this, shall we?


2 bell peppers
1 tbs olive oil
1 small-medium onion, diced
4 cloves garlic, diced
3-4 small tomatoes, diced
1 - 1 1/4 lb grass-fed ground beef (Any ground meat works for this recipe!)
6 basil leaves, chopped
2 cups of spinach, finely chopped
Other spices and seasonings can be added, but we’ll come back to that later.

How beautiful are these tomatoes? Love em. 

Preheat the oven to 375 degrees.

1. Slice the bell peppers into halves and clean out the seeds. 


2. Lay the halved bell peppers face down on a lined baking sheet. Put the cookie sheet in the oven for 15 minutes or until they are cooked to your liking. (If you like them to still be a bit crunchy/raw don't cook them as long. I cooked them until they were tender & soft.) 


You might want to prep the rest of the chopping before putting them in the oven - that way you can let them cook while you prepare the filling! 

3. In a large pan, heat 1-2 tablespoons of olive oil. Add the diced onion and cook until they are browned and beautifully fragrant! 


4. Add your garlic so it smells even more delicious. (Cook for a couple minutes.) 

5. Add the chopped tomatoes and simmer for 3-5 minutes allowing the flavors to mix and the tomatoes to soften. Add some salt and pepper for fun.


6. Add your meat, using a wooden spatula to break it up. Cook until the meat is fully browned and no more pink showing, stirring occasionally.

7. Here's where you can get exciting with the seasonings. For my first try I kept it to salt and pepper, to keep this an Italian themed meal, but I'm thinking chili powder would be yummy here. Italian seasonings - a nice fit. Garlic powder/salt - yes. Heck, throw in some cumin and hot sauce and you've got yourself a spicy, south-of-the-border treat! Get creative. But first, try it simple. 

Don'tcha just love the smell of basil? Mmm 

8. Add the chopped basil and spinach. Take off the heat after it's mixed in. 


9. Remove the peppers from the oven and flip them over. Fill the peppers with the filling. Really put a good mound of meat and veggies in there. You'll want lots. 

10. If you want, top with a bit of bread crumbs or finely ground almond meal seasoned with Italian seasonings. 

11. Place back in the oven and bake for 15 minutes. Take an extra minute or two on broil to crisp up the top when the 15 minutes is up.


12. Serve. Eat. Enjoy. 


Each half is filling enough for one person, so two bell peppers could feed four people (or two really hungry peeps). Leftovers can be saved and reheated in the oven, just make sure to crisp it up again by using that broiler at the end.

I'm pleased with how this recipe turned out, and I can't wait to try this again with perhaps a few flavor changes.

If you eat rice, I would say some wild or brown rice mixed in with the meat and veggie filling would be divine!

And when you finish the meal, you will have a full, happy belly and you'll feel good about the food you just ate. A wonderful thing!

We all know what it's like to finish dinner
. . . and feel like you could explode. Not tonight!   

Happy eating! And happy weekend! 

UPDATE: This recipe is great when adding chili powder, hot sauce, cilantro to come up with a Mexican flavor. Also, a fun adaptation of the recipe is to use mini bell peppers! This makes a great appetizer and finger-food! Perfect for feeding lots of people, just be prepared for a little more prep work.

You can find the inspiration for this recipe here. Take care, all!


I love your feedback! Leave a comment and let me know what you think, and feel free to send me an email any time.