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Instant Pot Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

Instant Pot Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: dairy free, grain free, healthy dinner, Paleo
Servings: 4 people
Author: simplytiffstx


  • 1 lb grass fed ground beef
  • 4 large bell peppers red, yellow, orange, or green…your preference
  • 1 tbsp avocado oil
  • 1 onion diced
  • 1 shallot diced
  • 1 tbsp minced garlic
  • 2 cups frozen cauliflower rice
  • 1 14.5 ounce can diced tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup cassava flour
  • 1 tsp pink Himalayan salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/8 tsp celery seed
  • 1/8 tsp ground mustard
  • 1/8 tsp ground cloves
  • 1 cup beef bone broth or water for instant pot


  • Preheat avocado oil in skillet over medium high heat.
  • Add onion and shallots to pan and sauté until almost translucent and add minced garlic.
  • Sauté until onions are translucent and soft.
  • Combine ground beef, onion mixture and the rest of ingredients through cloves in medium sized mixing bowl.
  • Wash, dry, cut stems and clean seeds from peppers.
  • Stuff the prepared peppers with meat mixture…stuffing equally.
  • Add bone broth/water to instant pot and place trivet/steaming basket inside.
  • Arrange peppers on trivet/basket and lock lid ensuring knob is turned to “steam”.
  • Cook peppers for 8 minutes on manual high setting. Let pot slow release.
  • Turn on oven broiler.
  • Once peppers are cooked, place in broiler for approximately 5-8min placing any cheese, tomato sauce, spices etc on top before inserting them into the oven.
  • Remove when cheese etc is melted and peppers are to desired softness.
  • Enjoy!


Optional toppings: dairy free cheese, tomato sauce, etc.
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Paleo Beef Enchiladas

Easy Paleo Beef Enchiladas
Adapted from Paleo Grubs
  • 1 1/2 lbs. grass fed ground beef
  • 2 tbsp avocado oil, divided
  • 1 onion, chopped
  • 1/2 cup carrots, finely diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 avocado, sliced
  • 8 almond flour tortillas (I use Siete Almond Flour Tortillas)
  1. To make the enchilada sauce, heat one tablespoon of avocado oil in a saucepan over medium-high heat. Once heated, add the onion and garlic and sauté until soft and translucent. Add in the remaining ingredients except arrowroot powder and bring to a boil. Reduce the heat and simmer for about 10 minutes. Increase heat and bring sauce to a boil, sprinkle arrowroot powder and whisk to combine.  Reduce heat to simmer until sauce is thickened.
  2. While sauce is simmering, heat the remaining tablespoon of avocado in a large skillet over medium heat. Add the onion and carrots and sauté until translucent and soft.  Add ground beef to skillet and season with salt and pepper until cooked through and brown.  Remove from heat and stir in about 8 spoonfuls of the enchilada sauce.
  3. Preheat the oven to 350 degrees F.  Grease a 9x 13 baking dish with avocado oil and fill each tortilla with a few spoonfuls of the meat mixture and place rolled over in the baking dish side by side. Cover tortillas with the remaining sauce and sprinkle 1/2 cup of chopped onion on top and bake for 15-18 minutes. Pull out and place in broiler for 5 minutes to crisp onion and bake in sauce.  Top with your choice of sliced avocado, cilantro, parsley, shredded lettuce and serve with Spanish cauliflower rice…Enjoy!



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