Stuffed Peppers

by Lisa Marie Rosati on May 9, 2014

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This paleo recipe for Stuffed Peppers with ground beef is delicious and is always a hit in my home. If you like Italian Stuffed Peppers, you’re gonna really enjoy this!



6 bell peppers, assorted colors
4 – 6 strips bacon, chopped
½ pound ground pork
½ pound ground beef or venison
¼ cup celery, diced
1 onion, diced
4 garlic cloves, chopped
½ cup green onion, chopped
¼ cup parsley, chopped
2 large eggs, beaten
salt and fresh pepper to taste


  1. Cut tops off of bell peppers and remove its seeds. Dice tops and save for later. Soak peppers in boiling water for 5 minutes to soften.
  2. Cook bacon in a large skillet until crispy to render fat. Once brown, remove from skillet and set aside for later.
  3. Add ground beef or venison and pork to skillet. Using a wooden spoon, chop meats well to incorporate.
  4. Once meat is thoroughly browned, approximately 10 -15 minute, add celery, onion, garlic and reserved pepper tops. Sauté for another 10 – 15 minutes or until onions are cooked.
  5. Preheat oven to 350 degrees.
  6. Mix green onion and parsley well with the meat filling. Remove from heat and allow to cool slightly in bowl.
  7. Once cooled, fold in the beaten eggs and season to taste with salt and fresh pepper.
  8. Generously stuff each pepper with the mixture and place in a roasting pan standing up.
  9. Place in oven and cook until brown on top, approximately 30 minutes.
  10. Enjoy!

TIPS: If you have an overabundance of meat mixture, spoon it around the peppers in the bottom of the roasting pan and cook. Everybody loves a little extra meat on their plate!

If your peppers have difficulty “Standing Up”, slice a thin layer off the bottom of the pepper to create a flat surface for it to stand on.

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