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
- Preheat oven to 375 F.
- In a saucepan, saute the onions on 1 tbsp of coconut oil.
- Add the beef and saute until beef is fully cooked.
- Stir in the spinach and mix until it becomes wilted.
- Add the paprika, turmeric, nutritional yeast and tomato sauce.
- Mix thoroughly and cook for another 5 minutes until flavors are combined. Set aside.
- 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.
- 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.
- Cover pan with foil and bake at 375 F for 40 minutes.
- Allow peppers to cool for 5-10 minutes before handling. Serve with a heaping side salad. Enjoy!