Paleo Left Over Meatball Stuffed Peppers

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Paleo Left Over Meatball Stuffed Peppers

If you know me well...  Then you know how much I love my meatballs.  When I make a pot of sauce and meatballs it's normally a large pot.  Even though many Sunday's it's just for my husband and I. However, we LOVE the left overs.  I pack them in several containers and freeze some and keep some handy.

I had some perfect organic peppers and decided to stuff them with meatballs and rice. You can also use cauliflower rice (which is what I did).  You can get the frozen cauliflower rice at Trader Joe's - just love it!  All you need to do is add it to your mix...  If you are using rice (any kind) be sure to cook it first then add to the mixture.




  • 1 cup cauliflower rice (uncooked)
  • 3 left over meatballs
  • 2 cups leftover tomato sauce
  • 1 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 red bell peppers


  1. Preheat oven to 350° F. Chop the meatballs into small pieces and put in a bowl.

  2. Add in rice or cauliflower rice, 1 cup of prepared sauce, parsley, salt and pepper. Combine together.

  3. Take your baking dish and pour 1/2 cup tomato sauce to the bottom.  

  4. Cut the top off each pepper leaving the stem connected.  Fill each pepper with the meatball mixture and press down with the back of a small spoon to fill. 



  5. Place in the prepared baking pan.  Pour remaining sauce over the top then cover with the pepper top.

  6. Bake for 40 minutes. Enjoy!

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