Protein-Stuffed Bell Peppers

I love this recipe because it is paleo, easy to make, can prep up to 8 easy-to-pack meals for your work-week, and because you can add or subtract almost any ingredient and still make it a delicious dish!


  • 6-8 large, round bell peppers
  • 1/2-1 Cup Chopped Onion (red, white, or yellow)
  • 2 cloves of minced garlic or 1 tsp garlic powder
  • 12 oz-16 oz of raw spinach OR raw kale, chopped, with stems removed
  • 1-1.5 lb lean ground meat (beef, chicken, turkey, lamb, or bison)
  • 2 tbs tomato paste
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper


Preheat oven to 350 degrees F. Line a deep baking dish with parchment paper.

Slice around the top of each bell pepper and gently pull on the stem. Remove seeds and core. Place peppers in the baking dish and bake for 10 minutes. Set aside.

Coat a large cooking skillet with coconut oil spray and heat over medium using a stovetop. When the pan is hot, add onion and stir with a wooden spoon for 2-3 minutes. Add the garlic and continue to stir for 1 minute. Add the kale next, if you’ve decided to use kale over spinach and stir for 1 minute. Do NOT add spinach yet. Add the ground meat and cook, breaking up the meat with the wooden spoon or spatula for 2-3 minutes. Add Spinach next if you have decided to use it and stir for 1 minute. Add the tomato paste, cumin, chili powder, salt, and pepper. Cook until meat is browned, about 7-9 minutes.

Divide the mixture evenly amongst the softened bell peppers. You may return the bell peppers to the oven for 10 minutes until the peppers are slightly wrinkled and meat is slightly browned on top (optional).