Stuffed Bell Peppers

This is a wonderful Paleo recipe for Stuffed Bell Peppers.  I found it in a book, but I have gave it my own twist.


8 Bell Peppers
2 pounds lean ground beef or any other lean ground protein source
1/2 of one large Maui onion
1/2 of one large Sweet potato
1 tablespoon chopped garlic
Chipotle chile powder (or any other spice you like! Curry?) to taste
2 tablespoons Olive oil


Pre-heat oven to 350 degrees.


Bake the Sweet potato until soft enough to smash easily with your hands. (I usually keep a few pre-baked on hand)
Cut the tops off of the Bell peppers and remove the seeds.  A grapefruit spoon works well for this. Save the tops.
Rub the outside of the Bell peppers with Olive oil and place in a casserole dish or other cooking pan.
Saute the onion (I like to saute them in a tiny bit of Olive oil) until soft and clear.
Combine the ground beef, Sweet potato, chopped garlic, Chipotle powder, and cooked onion in a large bowl.
Mix and knead the meat mixture together with your hands.
Use a spoon to fill the Bell peppers.  Cover them with the tops.
Cover pan, I made a loose-fitting lid of heavy duty foil.
Bake for one hour.


I know Sweet potatoes are a controversial food in the Paleo world, but I like to use them sparingly for a post-work out carbohydrate source.  Sweet potatoes are a good binder and they add great flavor.  


I made these last night and they tasted great!  On the subject of Bell Peppers, they are the perfect portion size for a Paleo main course.  I am going to start experimenting with some vegetarian options.


Train well!
Dag