Paleo Italian-Stuffed Peppers

I will not attempt to describe this goodness with words. Just promise me you will make it and think of me.

Paleo Italian-Stuffed Green Peppers


4 tablespoons extra-virgin olive oil

1 yellow onion finely chopped

3 celery stalks, finely chopped

3 carrots, finely chopped

1 lbs. Italian Pork sausage

1 lb. Ground Beef

1 tablespoons dried oregano

1 tablespoon garlic powder

Sea Salt and Black Pepper to taste

1 Zucchini squash chopped

1 tablespoon dried basil

1 (14.5 oz.) can of diced tomatoes

8 Bell Peppers


1. Preheat oven to 350°

2. Bring water in a large pot to a boil. You need to fit the peppers in the pot of water so make sure it’s big enough.

3. Chop the onion, celery and carrots

4. Heat the olive oil (or whatever you choose to use) in a pan/pot big enough to hold all ingredients except the peppers.

5. When oil is hot dump in the onion, celery and carrots. Sauté until the onions are translucent.

6. Chop the tops off the peppers, rinse and remove all seeds and insides.

7. Once veggies are sautéd, crumble in the pork sausage and ground beef.

8. While the meat is cooking add in your dry ingredients (oregano, garlic powder, salt, pepper)

9. Place your cleaned out Bell Peppers in the boiling water. Submerge. Leave them in the boiling water for about 5-6 minutes.

10. Add the zucchini basil and can of tomatoes to the meat mixture. Mix it all up and cook over medium-low heat for an additional 10 to 15 minutes.

11. Check your Bell Peppers. If they are done, pull them out of the water using tongs and place in a square glass baking dish

12. When the meat mixture is done stuff it into the peppers.

13. Place stuffed peppers into your pre-heated oven and cook for 20 minutes.

14. Eat and enjoy

15. Look at your husband and say, aren’t you glad I rescued those orphaned bell peppers?

Oh, it’s going to be a Happy St. Patty’s day in some of your houses.


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