Fire up the grill and serve this tasty little Paleo package that even comes with a bow on top, slightly charred of course…
We love our grilled veggies. We also love our stuffed peppers. This easy recipe brings the two together over a hot grill for a colorful and unique way to serve a hearty meat and veggie Paleo meal.
If you’re familiar with traditional stuffed peppers, you know they’re usually cut in half, filled with meat and sauce, and then baked in the oven.
This recipe is a little different. You pre-cook the meat and sauce in a skillet on the stove like normal. But instead of slicing the peppers lengthwise, you cut around the tops, pour the meat and sauce inside, put the tops back on, tie them down with twine, and grill them for about 20 minutes.
The only trick to this super-easy recipe is how you cut and remove the raw pepper tops. You don’t want to simply lob the tops off samurai-style. (They’ll leak out on the grill if you do that.)
What you want to do is carefully cut around the top close to the stalk at a downward angle toward the pepper’s stem (sort of like you were cutting the top of a pumpkin to make a jack-o-lantern).
When you cut out and remove the pepper top, it should look like a plug. Set it aside for the moment, and clean out the pepper seeds and scrape away the loose membranes with your knife. Next, pour your meat and sauce inside, put the pepper’s top back on, and tie it down tightly with string. We used regular sisal string – the kind you’d tie a package with. If you want, soak the string in water to minimize burning. (You can also grill these peppers wrapped in aluminum foil.)
Next, give the stuffed peppers a nice coat of olive oil, and place lengthwise on a medium-hot BBQ grill. Obviously, you want to avoid direct flames so the string doesn’t burn through.
Turn the peppers frequently until you get a nice char. Total grilling time can be anywhere from 10 to 20 minutes – maybe a little longer if they’re wrapped in foil. Just keep an eye on them.
So how do you make the good stuff inside? Try our quick and easy Paleo ground turkey filling below, or use your own favorite recipe.
Oh, and if you want an excellent stuffed pepper recipe that finishes up in the oven instead of the grill, I’ve got you covered. Check out my easy oven-roasted stuffed peppers recipe here.
That wraps up this hot little recipe. Give it a try and let us know what you think!
Grilled Stuffed Peppers Paleo Recipe
- 4 bell peppers any color
- 1 lb ground turkey
- 1/2 lb pork sausage
- 1/2 cup chopped onions
- 14 oz fire-roasted tomatoes or any kind you like liquid drained
- 1 14 oz can of tomato sauce
- 2 cloves of garlic pressed
- 3 tbs Italian seasoning
- Pinch of chili flakes or more if you like it hotter
- Salt and pepper to taste
- Carefully remove each pepper’s top with a sharp knife cutting downward toward the pepper’s center about a 1/4″ or so from the stalk.(Do not simply cut the tops off!)
- Remove the top. It should look like a little plug.
- Clean out pepper seeds and remove membranes if desired with a knife from the hole in the top.
- Keep each top paired with the pepper it came from for the grilling step.
- Chop onion and press, or finely mince garlic
- Brown turkey and pork sausage together in skillet with olive oil
- Add onion and garlic – cook about 5 mins until onions are tender
- Add fire roasted tomatoes and stir in the 14 oz can of tomato sauce
- Add seasonings and let simmer
- Taste your filling mixture. Add salt, pepper and chili flakes as desired
- Spoon filling into peppers
- Place tops back on the peppers
- Secure each pepper from top to bottom with at least a double wrapping of string, tying the ends firmly around the stalk to hold the top in place.
- (You can soak the string in water beforehand to help prevent burning, or wrap peppers in aluminum foil)
- Grill over medium heat 10 to 20 minutes, turning frequently until achieving desired char.
- Remove from grill, snip the strings, discard the tops, slice the peppers with the filling, and enjoy!