Paleo Stuffed Peppers




Yield 4 servings



  1. Preheat oven to 350 degrees.
  2. Rinse uncooked quinoa in a fine mesh strainer. Add to a pot with 0.75 cups of water. Set to high heat, and bring to a boil. Once boiling, turn to low heat and cover. Let cook for 15 minutes, then remove from heat.
  3. While quinoa is cooking, add ground beef to a skillet over medium heat. Once beef is cooked, drain any grease if necessary. Add red onion, and cook about three minutes to begin sauteing. Add spinach, and cook down for about 2 minutes, covering the skillet to help wilt spinach. Once spinach is cooked and mixed in, add tomatoes, quinoa and seasonings. Mix together.
  4. Grease a 9 x 9 baking pan (or larger if using more peppers). Cut the tops of the bell peppers off and de-seed. Set in pan. Fill peppers up with beef mixture.
  5. Bake for 20 minutes. Cook the last 5 minutes with cheese if you aren't paleo!


*The amount of pepper stuffing should fit 4 large peppers. In the pictures above, I used smaller to medium sized peppers, so I had some left over. **Trans fat is naturally occurring from ground beef.

Courses Dinner

Nutrition Facts

Serving Size 1 pepper

Amount Per Serving

Calories 371

% Daily Value

Total Fat 13 g


Saturated Fat 5 g


Unsaturated Fat 1 g

Trans Fat 1 g

Cholesterol 70 mg


Sodium 449 mg


Total Carbohydrates 38 g


Dietary Fiber 7 g


Sugars 13 g

Protein 29 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Slim Sanity at