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Paleo Stuffed Bell Peppers

Stuffed bell peppers paleo - the image shows three yellow bell peppers on a brown and white patterned plate. the peppers are stuffed with a mixture of ground meat, vegetables, and herbs. the meat appears to be ground beef, and the vegetables include carrots, zucchini, and mushrooms. the dish is garnished with chopped parsley. the plate is sitting on a dark wooden table with a few sprigs of parsley scattered around.
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Delicious and nutritious Paleo stuffed bell peppers filled with a savory mixture of ground beef, vegetables, and herbs, perfect for a wholesome meal.

Ingredients

Scale

4 large bell peppers (any color), tops cut off and seeds removed
1 pound ground beef (grass-fed preferred)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, finely diced
1 medium carrot, finely diced
1 cup mushrooms, finely chopped
1 cup diced tomatoes (canned or fresh, no added sugar)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup fresh parsley, chopped

Instructions

Preheat the oven to 375°F (190°C).
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Add the diced zucchini, carrot, and mushrooms to the skillet. Cook for another 5 minutes until the vegetables soften.
Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Remove the skillet from heat and stir in the chopped fresh parsley.
Drizzle the remaining 1 tablespoon of olive oil inside a baking dish. Place the prepared bell peppers upright in the dish.
Spoon the beef and vegetable mixture evenly into each bell pepper, packing the filling gently.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
Remove from the oven and let cool for 5 minutes before serving.

Find it online: https://cookinglove.cookinglovely.com/paleo-stuffed-bell-peppers-a-hearty-grain-free-dinner/