Paleo Baked Stuffed Peppers

Prep Notes

Stuffed green peppers, the ultimate comfort food! My version is a like a great big meatball stuffed into a sweet green pepper and smothered in marinara sauce, need I say more?


1lb ground grass fed beef or ground turkey
2 eggs
1/4 cup ground flax
1/4 cup nutritional yeast
1/4 cup almond flour
1/2 tsp pure dehydrated onion flakes
1/4 tsp pure garlic powder
Sea salt and pepper to taste
6 medium green peppers
1 cup water
1-1 1/2 cup prepared marinara sauce ( I use my recipe,, or use your favorite paleo/ Whole30 approved one)


Preheat oven to 375 degrees F. Wash & dry peppers, slice tops off of peppers and set aside. Carefully scoop out seeds and membrane, making a nice hollow bowl with which to spoon the filling into. Discard seeds and membrane. Arrange peppers in a small, shallow baking pan, standing snugly upright so they hold each other up.

With reserved tops, carefully cut pepper from around the stem and finely dice. Discard stem. Measure out 1/4 cup of diced pepper to add to meat mixture. Reserve remaining diced pepper for another use.

In a large bowl, combine ground beef/turkey, egg, flax, nutritional yeast, almond flour, onion, garlic, salt & pepper and 1/4 cup diced green pepper. Mix well. Spoon into peppers. Pour 1 cup of water into the bottom of the baking pan. Cover with foil and bake for 30-40 minutes or until meat is cooked through and pepper is soft. While peppers are cooking, place marinara sauce in a small saucepan and heat. Place peppers on plates and cover with marina sauce Makes 4-6 servings, depending on size of peppers, what else is being served.


This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo and Whole30 compliant