Paleo Italian Stuffed Bell Peppers with Cauliflower Rice

Paleo, Grain-Free, Gluten-Free, Dairy-Free, Allergy-Friendly, Minimal Ingredients, Easy

These Paleo Italian stuffed bell peppers with cauliflower rice are a non-traditional take on one of your favorite meals. This dish is entirely grain and dairy-free and one your family will love!

Stuffed peppers are an excellent combination of meat, vegetables, and a tomato sauce married together in one delectable bite. And that is what you’ll get in this recipe.

I love adding colorful elements to my dishes, such as using different colored bell peppers. The color adds an exciting and fun element to dinner and gets my kids interested in eating healthy foods!

This dish is perfect for large families because of its inexpensive ingredients, and it yields enough to feed everyone. These stuffed peppers also are great for meal prepping the week’s lunches or dinners and will have you full and satisfied until your next meal.

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your stuffed peppers turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Italian Stuffed Bell Peppers with Cauliflower Rice

Feed a large family or meal prep for the week’s meals ahead of time with this budget-friendly meal!

1. Line a 9×13-inch glass edged glass dish with parchment paper and set aside.

Tip: Parchment paper is used for mess reduction.

2. Bring a large pot of water to a raging boil over high heat and carefully drop bell peppers into the water and boil for 10 minutes or until peppers are slightly softened.

3. Remove peppers from the boiling water with tongs and place them into the prepared dish standing upright.

4. Preheat the oven to 350 degrees.

5. In a large skillet heat, avocado oil over medium-high heat for 2 minutes or until the oil starts to simmer.

6. Add-in the diced onions and minced garlic and saute for 3 to 5 minutes or until vegetables are slightly softened.

7. Next, add the ground beef and cook for 5 minutes or until the beef is cooked and brown.

8. Place riced cauliflower, tomato paste, Italian seasoning, sea salt, and black pepper into the large skillet, cover, and reduce heat to low and cook for an additional 3 to 5 minutes or until cauliflower is fork-tender.

9. Carefully fill each bell pepper with filling using a spoon.

Tip: Use the back of the spoon to pat down the filling and place any leftover filling around the stuffed peppers to help hold them up.

10. Bake in the preheated oven for 25 minutes or until the tops have a nice crisp layer.

Tip: Cut the recipe in half for smaller families.

How to Make Paleo Italian stuffed bell peppers

How to Store Paleo Italian Stuffed Bell Peppers with Cauliflower Rice

Stuffed peppers can be stored in an airtight container for 5 days in the refrigerator. If you are meal prepping, portion out peppers into individual containers for a quick grab and go meal.

Essential Equipment for Making Paleo Italian Stuffed Bell Peppers with Cauliflower Rice

9×13-inch Glass Dish – This dish is the perfect size for 6 bell peppers, and depending on how big or small your peppers are, you may be able to fit an additional one or two. For smaller families, cut the recipe in half and use an 8×8-inch glass dish.

How to Make Paleo Italian stuffed bell peppers

More Weeknight Paleo Dinner Ideas

Sloppy Joe’s – Get a little sloppy with this recipe – slop a spoon full over cubed sweet potatoes, spaghetti squash, or sandwich between two slices of Paleo bread.

Meatloaf – Enjoy your favorite recipe with a Paleo-centric twist!

Chicken Nuggets – These nuggets aren’t just for kids – they are a Paleo meal the whole family can enjoy!

Basic Staples for Making Paleo Italian Stuffed Bell Peppers with Cauliflower Rice

Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.

Cauliflower – Its always best to choose local or organic when you can. If using conventional produce, make sure to wash and peel as necessary. To save time, purchase cauliflower already ‘riced.’

Ground Beef – Grass-fed beef is always preferred or organic when available.

Tomato Paste – My favorite store brand for all tomato products is Muir Glen.

Italian Seasoning – My favorite Italian seasoning spice blend is made of Simply Organic. Feel free to make your own with the spices in your pantry to save money!

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!

Shop Amazon for All Your Paleo Essentials and Staples

How to Make Paleo Italian stuffed bell peppers
How to Make Paleo Italian stuffed bell peppers
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Paleo Italian Stuffed Bell Peppers with Cauliflower Rice

Paleo Italian stuffed bell peppers with cauliflower rice is a non-traditional take on one of your favorite meals. A grain and dairy-free dish.
Course Dinner
Keyword cauliflower rice, dairy free, grain free, paleo, stuff peppers
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 300kcal
Author Angela Blanchard

Ingredients

Instructions

  • Line a 9×13-inch glass edged glass dish with parchment paper and set aside.
  • Bring a large pot of water to a raging boil over high heat and carefully drop bell peppers into the water and boil for 10 minutes or until peppers are slightly softened.
  • Remove peppers from the boiling water with tongs and place them into the prepared dish standing upright.
  • Preheat the oven to 350 degrees.
  • In a large skillet heat avocado oil over medium-high heat for 2 minutes or until the oil starts to simmer.
  • Add-in the diced onions and minced garlic and saute for 3 to 5 minutes or until vegetables are slightly softened.
  • Next, add the ground beef and cook for 5 minutes or until the beef is cooked and brown.
  • Place riced cauliflower, tomato paste, Italian seasoning, sea salt, and black pepper into the large skillet, cover, and reduce heat to low and cook for an additional 3 to 5 minutes or until cauliflower is fork-tender.
  • Carefully fill each bell pepper with filling using a spoon. Use the back of the spoon to pat down the filling and place any leftover filling around the stuffed peppers to help hold them up.
  • Bake in the preheated oven for 25 minutes or until the tops have a nice crisp layer.

Notes

 
Cut the recipe in half for a smaller family. 🙂

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 18g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 690mg | Potassium: 999mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4172IU | Vitamin C: 196mg | Calcium: 67mg | Iron: 3mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.