Stuffed peppers are a great way to get creative with ground meat and vegetables you may have on-hand. If you don't have zucchini, you could substitute eggplant, squash, or mushrooms - whatever you like. You can also make these a few days ahead, store in the refrigerator, and add the breadcrumbs right before baking. You can enjoy these stuffed peppers solo for a nice light lunch or appetizer. Or serve them with salad, rice, or some additional filling to make a heartier meal. You can also use ground pork, ground chicken, ground lamb, ground bison or ground turkey instead of beef.
total time:Total time: 1 h 15 min
- Large mixing bowl
- Oven-proof baking dish
- Tin foil
Preheat oven to 350°F. Cut the tops off of each of the peppers, remove and discard seeds, and set aside.
In a large mixing bowl add the beef, garlic, zucchini, cheese, breadcrumbs, oil, salt and pepper. Mix until well combined.
Sprinkle the tomatoes and dill over the top and add about ¼ cup of water to the bottom of the dish. Place peppers in baking dish; fill with meat mixture. Cover with foil and bake for about 60 minutes or until the peppers are soft and the beef is thoroughly cooked.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).