Stuffed Peppers with Pepperoni Recipe

Stuffed peppers are a classic dish to whip up for a quick, veggie-packed meal. 

While most recipes incorporate rice into the pepper “stuffing,” we keep it simple with fresh, nutrient-dense veggies: tomatoes for a dose of anti-aging lycopene, antioxidant-rich chili pepper flakes, and immune-boosting garlic.

Then we add naturally fermented Paleovalley Grass Fed Beef Sticks for a smoky flavor and gut-healing probiotics.

Try out this healthy twist on a classic for a simple yet complexly-flavored dinner or side dish.

Stuffed Peppers with Pepperoni

Prep time: 10 minutes
Total time: 45 minutes
Serves: 2-4


  • 4 bell peppers, red or green
  • ½ medium onion, chopped
  • 1 clove of garlic, chopped
  • 2 Tbsp Italian seasoning
  • 1 jar of fire-roasted tomatoes
  • 1 jar of tomato sauce 
  • Fresh basil leaves
  • Pinch of chili flakes
  • Dash of olive oil
  • 100% Grass Fed Beef Sticks
  • Sea Salt to taste 
  • Black Pepper to taste


  • Glass baking dish


  1. Preheat oven to 350º F.
  2. Cut tops off peppers and remove the seeds. 
  3. Chop your onion and garlic cloves, and slice your beef sticks into thin slices.
  4. In a saucepan, over medium heat, sauté onion and garlic in olive oil for about 5 minutes until onions are tender.
  5. Next, add the fire-roasted tomatoes, 3 beef sticks, tomato sauce, basil leaves, and seasonings to the same saucepan, and stir.
  6. Then parboil the pepper shells in a pan with a little water for 3-4 minutes until slightly softened.
  7. Now add your pepper shells to a glass baking dish.
  8. Spoon stuffing mixture into peppers.
  9. Thinly slice the remaining beef stick and top each pepper with the slices.
  10. Bake 30-40 minutes at 350º F uncovered to heat through.
  11. Remove from dish and serve.


Paleovalley Beef Sticks are an easy way to add high-quality protein to any meal. They’re pre-cooked and have a smoky flavor that complements almost any dish. Whether you need a quick weeknight meal or a tasty snack on the go… they hit the spot.

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