Paleo Stuffed Peppers with Guacamole
Persons
6
Serving Size
1 stuffed pepper
Prep Time
15 minutes
Cook Time
30 minutes
Wait Time
5 minutes
Total Time
45 minutes
Notes
Easy and simple to make but looks elegant enough for dinner guests and absolutely delicious.
Low-glycemic, paleo, gluten free, dairy free, grain free
Ingredients
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 lb grass-fed groun beef or deer or moose
- 1 Tbsp ground cumin
- 2 tsp dried cilantro
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups salsa
- 1/2 cup black olives, drained and sliced
- 3 large bell peppers, halved and seeded
Instructions
- Preheat the oven to 350 degrees F
- Lightly oil a 9"x13" glass baking dish with oil or 2 pie plates.
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the onions and garlic minced to the skillet and saute until the onions are translucent.
- Add the ground meat, cumin, cilantro, paprika, salt, and pepper and brown, breaking up the chunks with a wooden spoon.
- Stir in the salsa and olives. Remove from heat.
- Using a large spoon, scoop the meat mixture into the hollowed out pepper halves.
- 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 or spoonful on top.
