Grain-Free Stuffed Peppers With Grass-Fed Ground Beef
Grain-Free Stuffed Peppers are free of the traditional rice filler, and instead are brimming with nutrient-rich, grass-fed ground beef. They are simple to make, satisfying and delicious! This recipe is easily modified to create grain-free Stuffed Cabbage Rolls.
I utilized a good quality Italian canned tomato sauce, but of course you could make your own by blending tomatoes with some Italian herbs.
While traditionally made with green bell peppers, you can also use red peppers. Or, use both colors to make up a batch of Grain-Free Stuffed Peppers for the perfect holiday meal.
When purchasing grass-fed beef, you want to look for "100% grass-fed" on the label to ensure the cows were actually fed grass.
The nutritional profile of cows raised entirely on pasture ~ grass and perennials ~ is believed to be superior to the commercially raised beef. Buying your beef from a local farmer will ensure greater freshness, and supports your local economy.
According to World's Healthiest Foods, 100% grass-fed beef may be higher in Omega 3s, including conjugated linoleic acids, or CLAs. CLAs are alleged to have many health benefits, including reduction in inflammation, maintenance of lean muscle mass aiding weight loss, and improved immunity, bone mass, and blood sugar regulation.
Generally speaking, beef is an excellent, bioavailable source of iron, zinc, selenium, and several B vitamins, including B12 ~ among many other important amino acids and other nutrients, no matter the source.
Choose fresh looking ground beef according to your budget, or splurge on grass-fed, which is usually more affordable than other cuts of meat.
We typically use 80% lean ground beef for the Grain-Free Stuffed Peppers, or Stuffed Hungarian Rolls Recipes.
Grain-Free Stuffed Peppers Recipe using
Grass-Fed (orCommercially Sourced) Ground Beef
This Grain-Free Stuffed Peppers recipe will make enough to stuff (about) 6 tall red bell peppers, cut in half lengthwise, for 12 individual servings, or roughly 8 medium-sized bell peppers.
Use any extra meat to press into a loaf pan for a meat loaf, or roll them into meatballs. peppers were stuffed.
Leftover Stuffed Peppers are even better the next day! Bake once, eat at least twice!
Delicious, nutrient-dense Low-Carb Stuffed Peppers made with Grass-Fed Beef
- About 3 pounds of ground beef, 80-85% lean (unless you prefer otherwise)
- 2 eggs
- 1 sweet or yellow onion, diced to minced
- 3-4 garlic cloves, minced or crushed
- 1 tsp. fennel seed+/-
- 1/4-1/3 tsp. fenugreek (optional)
- 1 tsp. coarse, Celtic grey or other sea salt & cracked black pepper
- Generous amount of dried parsley (2-3 tsp.)
- Generous amount of dried oregano (1-2 tsp.)
- 1 14.5-16 oz. can Italian canned tomato sauce
(If you would like to make part of the recipe as Grain-Free Stuffed Peppers, and part as a Meatloaf, see variation below.)
- Preheat oven to 375º
- Prepare your peppers: If using long peppers, cut in half lengthwise, then scoop out the inner seeds and pulp. If using green bell peppers, cut off the top part of the stem, and remove the inner seeds and pulp
- Place in a steamer basket and steam on medium for about 10-15 minutes until softer, but still a little firm
- Place ground beef in a big mixing bowl
- Add eggs, onion, and garlic
- Grind the fennel seeds, fenugreek, and sea salt in a designated seed grinder
- Add to the meat along with the remaining herbs and seasonings
- Using your hands, work the mixture until everything is well combined
- Once the peppers are ready, carefully take a pepper (using a towel or hand mitt) and place in a big pot, like our Le Creuset Dutch Oven, or a casserole dish
- Stuff with the meat mixture, adding a little of the tomato sauce in the middle of the meat mixture. Gently pat down with the back of the spoon. Fill up to the top. Continue stuffing, standing the peppers up in tight against each other
- Cover with the tomato sauce. Add another sprinkle of oregano on top
- Cover, place in oven, and bake for about one hour. Let cool a bit, then serve and enjoy!
Grain-Free Meatloaf Baked with Cabbage Variation
- 1/4 cabbage, finely sliced
- 1/2 can petite diced roasted tomatoes
- 1/2 cup+ of some of the tomato sauce from the peppers
- More sea salt, oregano and/or basil
- Pinch of stevia, optional
- Place cabbage on the bottom of a loaf pan
- Add meat, and press down to form the loaf
- Top with diced tomatoes, or tomato sauce leftover from the peppers
- Season with a bit of sea salt, pepper, oregano, and optional light dusting of stevia
- Bake alongside the peppers
The meat from these Low-Carb Stuffed Peppers recipe can do double-duty, turning extra into a meatloaf, not shown.
You may also like these other simple recipes.
Pan-Fried Chicken Breast w/ Coconut-Herb Crust (Also good made w/ salmon)
Wild caught Cod Ceviche ~ Fish recipes, raw & cooked
Deep Purple Grapes & Blackberries ~ and more juicy fruit salads
Love these pots! Worth the investment. They last for years! Ideal for baking & roasting savory meat dishes!