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Paleo Stuffed Peppers


  • 1 medium Yellow Onion
  • 2 cloves Garlic, minced
  • 1 tsp Avocado Oil or Olive Oil, plus more for baking dish
  • 1 pound 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 Jalapeños or Mild Green Chiles, drained
  • 1/2 can Black Olives, drained and sliced
  • 3 large Bell Peppers, halved and seeded


Preheat the oven to 350°F. Lightly oil a 9×13 glass baking dish with 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 sauté 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 jalapeños/chiles, and 1/2 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 and ranch dressing (optional).

Chiropratique Optimum | (514) 766-4156