Mini Stuffed Bell Peppers (Paleo)


I just love stuffed bell peppers! They are SO easy to make yet pack a major nutritious punch. Bell peppers, particularly the red ones, are a vitamin C powerhouse. A cup of chopped red bell pepper contains nearly three times more vitamin C than an orange—190 mg. Red peppers are also a great source of vitamin A which is amazing for the skin and eyes. I picked up a bag of mini bell peppers at Costco the other day and thought what a cute idea it would be to make “bite size” mini stuffed peppers. I’ve been eating leftovers of this dish for the last 3 days. Enjoy them with a big side salad and you’ve got yourself the perfect, well-balanced, grain-free meal. 


Mini Stuffed Bell Peppers (Paleo)

Paleo, Gluten-Free, Dairy-Free, Low-Fodmap 


  • 1 lb ground beef, organic
  • 1 onion, chopped
  • 3 1/2 cups tightly packed spinach, sliced 
  • 1 cup tomato sauce of choice, organic 
  • 12 mini red bell peppers
  • 1 tbsp extra-virgin olive oil  
  • 1 tsp paprika 
  • 1 tsp turmeric 
  • 1 tbsp nutritional yeast
  • Pink salt & pepper to taste 


  1. Preheat oven to 375 F.
  2. In a saucepan, saute the onions on 1 tbsp of coconut oil. 
  3. Add the beef and saute until beef is fully cooked. 
  4. Stir in the spinach and mix until it becomes wilted. 
  5. Add the paprika, turmeric, nutritional yeast and tomato sauce. 
  6. Mix thoroughly and cook for another 5 minutes until flavors are combined. Set aside. 
  7. Cut the tops of the bell peppers remove core and wash thoroughly. Once dried, Season the inside of the peppers with salt and pepper and drizzle with olive oil. 
  8. Arrange peppers in a bread ban (or any small pan that is tall enough to hold the peppers upright). Stuff the peppers with the meat mixture. 
  9. Cover pan with foil and bake at 375 F for 40 minutes. 
  10. Allow peppers to cool for 5-10 minutes before handling. Serve with a heaping side salad. Enjoy!


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