📝 About This Recipe
This Paleo-friendly masterpiece reimagines a classic comfort dish by swapping heavy grains for light, nutrient-dense cauliflower rice. We feature premium grass-fed ground beef, known for its rich omega-3 profile and deep, earthy flavor, simmered in a vibrant fire-roasted tomato reduction. Each bell pepper acts as a succulent vessel, roasted until tender-crisp to lock in the savory juices and aromatic Mediterranean herbs.
🥗 Ingredients
The Peppers
- 4 large Bell Peppers (any color, tops removed and seeded)
- 1 tablespoon Extra Virgin Olive Oil (for brushing)
The Filling
- 1 pound Grass-Fed Ground Beef (85/15 lean-to-fat ratio preferred)
- 2 cups Cauliflower Rice (fresh or frozen and thawed)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1/2 cup Zucchini (finely grated and squeezed dry)
- 14.5 ounce can Fire-Roasted Diced Tomatoes (drained, juice reserved)
- 2 tablespoons Tomato Paste (no sugar added)
Seasonings & Herbs
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Coconut Aminos (for umami depth)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Select a baking dish that fits the four peppers snugly so they remain upright during cooking.
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2
Prepare the bell peppers by slicing off the tops (save the tops and dice the flesh around the stem to add to the filling later). Remove the seeds and white membranes from the inside.
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3
Lightly brush the outside of the peppers with olive oil and sprinkle the insides with a pinch of salt. Place them upright in the baking dish.
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4
In a large skillet over medium-high heat, add a splash of olive oil and brown the grass-fed beef. Break it up with a wooden spoon until no pink remains, about 6-8 minutes.
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5
Add the diced onions and the reserved diced pepper tops to the skillet. Sauté for 4-5 minutes until the onions are translucent and fragrant.
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6
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, to caramelize the paste and mellow the garlic.
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7
Add the cauliflower rice, grated zucchini, and drained fire-roasted tomatoes to the beef mixture. Stir well to combine.
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8
Season the mixture with oregano, smoked paprika, sea salt, black pepper, and coconut aminos. Let it simmer for 3-4 minutes to allow the cauliflower to absorb the flavors.
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9
Remove the skillet from heat and stir in the fresh parsley. Taste and adjust salt or pepper if necessary.
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10
Generously spoon the beef and cauliflower mixture into each prepared bell pepper, pressing down slightly to pack the filling.
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11
Pour about 1/4 cup of the reserved tomato juice (or water/broth) into the bottom of the baking dish to create steam, which helps soften the peppers.
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12
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly browned.
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13
Remove from the oven and let the peppers rest for 5 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always squeeze the excess moisture out of your grated zucchini and cauliflower rice to prevent the filling from becoming watery. For a deeper flavor, try mixing in a half-pound of ground bison or venison with the beef. If you prefer a softer pepper, par-boil the empty pepper shells in boiling water for 3 minutes before stuffing. Store leftovers in an airtight container for up to 3 days; they actually taste better the next day as the spices meld. To ensure the peppers stand upright, you can slice a tiny bit off the bottom to create a flat base, being careful not to cut a hole through the floor of the pepper.
🍽️ Serving Suggestions
Serve alongside a crisp arugula salad with a lemon-tahini dressing to cut through the richness of the beef. Pair with a side of roasted asparagus or sautéed garlicky kale for a full Paleo feast. Garnish with sliced avocado or a dollop of compliant cashew 'sour cream' for added creaminess. A glass of sparkling water infused with fresh lime and mint makes for a refreshing beverage pairing. For those not strictly Paleo, a sprinkle of nutritional yeast on top adds a wonderful 'cheesy' flavor profile.