Stuffed peppers are one of those dinners that are so easy to make but looks elegant enough for dinner guests. Back in our pre-paleo days, I would load up on rice and cheese in our peppers, and all that really did was add bulk, not nutrients and real substance. The beauty of now making grain-free, dairy-free stuffed peppers is that we’re actually getting more nutrients in the same amount of food…

Ingredients   [ For 18 to 19 people ]    [   Preparation time : 12 minute  –  Cooking time : 25 minutes  ]

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

Preparation Method

1. Preheat the oven to 350°F.
2. Lightly oil a 9×13 glass baking dish with oil. Set aside.
3. 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.
4. 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.
5. Stir in the can of tomatoes, drained jalapenos/chiles, and 1/2 of the olives until evenly combined. Remove from heat.

6. 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.

7. Place the peppers, cut side up, in the oiled baking dish. Bake in the preheated oven for 30 minutes.
8. Serve hot with a side of guacamole and ranch dressing (optional).

Enjoy it!!

Source

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