Paleo Stuffed Peppers by Madeleine Skorcz


1 medium Yellow Onion 2 cloves Garlic, minced 1 tsp Olive Oil + more for baking dish 1 lb Grass-Fed Ground Beef or Bison 1 Tbsp Ground Cumin 2 tsp Dried Parsley tsp Smoked Paprika tsp Sea Salt Fresh Ground Black Pepper, to taste 1 (14.5 oz) can Diced Tomatoes 1 (4 oz) can Diced Jalapenos (for a spicy dish) or Mild Green Chiles (for a mild dish) drained 3 large Bell Peppers, halved and seeded


Preheat the oven to 350F.
Lightly oil a 9x13 glass baking dish with olive oil. Set aside.
In a large skillet, heat the 1 tsp olive oil over medium heat. Add the onions and garlic to the skillet and saute until the onions are translucent.
Add the ground bison/beef, cumin, parsley, paprika, salt, and pepper to the skillet and cook until the bison/beef is completely browned, breaking up with the back of a wooden spoon.
Stir in the can of tomatoes, drained jalapenos/chiles, and of the olives until evenly combined. Remove from heat.
Using a large cookie scoop (easiest) or a spoon, scoop the meat mixture into the hollowed out pepper halves. sprinkle the remaining half of black olives on top of the stuffed peppers.
Place the peppers, cut side up, in the oiled baking dish.
Bake in the preheated oven for 30 minutes.
Serve hot with a side of guacamole (optional).

Read more at: