Beef, Dinner, Food, News, Recipes

Spicy Speedy Stuffed Peppers and Pressure Cooked Artichokes

I love stuffed bell peppers and I often make them in the crock pot but this is another way I make them that is fast and relatively easy to do.  I also made artichokes in my pressure cooker – which I recommend for all of you busy paleo cooks our there, because a pressure cooker, I simply couldn’t live without.  It’s so nice to make sweet potatoes in 6 minutes, artichokes in 5, and butternut squash in 12…

Spicy Speedy Stuffed Peppers

1 container of mirepoix mix from trader Joe’s or 1 diced yellow onion, 5-6 diced carrots, and 6-8 diced celery stalks

1 lb of italian gluten free chicken sausage removed from their casing

1-2 lbs of grass fed ground beef

1 can diced tomatoes

5-6 bell peppers (I like the red and yellow ones the best for these but green is good too)

dried oregano, big bunch of chopped fresh basil or dried basil, garlic powder, sea salt, and black pepper to taste 

One or two big squirts of Sriracha hot sauce (if you want to have them not spicy, these are great without the hot sauce)

A lot of olive oil

Preheat oven to 350. Place one big soup pot filled with water and turn on high to bring to a boil.  While you are waiting for the water to boil, cover the bottom of another big soup pot with a lot of olive oil and over medium heat toss in the the onion, celery, and carrots.  Crumble in the sausage and ground beef and add the dried seasonings to the meat BEFORE it’s entirely cooked.  Mix well and let the meat and veggies cook over medium low heat stirring occasionally.  In the meantime, remove just the tops of the bell peppers, and rinse well to remove all the seeds.  By now your water should be boiling.  Place the bell peppers gently in the boiling water and submerge them for 5-6 minutes or until the bell peppers are just a little soft but NOT falling apart.  While the bell peppers are boiling, add the can of tomatoes to the meat mixture and bring to a simmer.  Pull the bell peppers out of the water with tongs and arrange in a large baking dish.  Fill each bell pepper with the meat mixture (don’t be shy, stuff em’ good!) and bake in your pre-heated oven for 20 minutes. 

Pressure Cooked Artichokes

Cut of the stem of your artichokes, leaving about 1/2 an inch

Cut of the top as well to remove the sharp ends of the leaves

Place stem side down in the bottom of the pressure cooker and add 1 cup water.  Turn heat on high and once it has been brought up to pressure, cook for 4-6 minutes depending on the size of your artichokes. 

Also pictured is “cauliflower rice” which is just steamed cauliflower roughly mashed and then seasoned with a drizzle of olive oil and a little sea salt.


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Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Jennifer says:

    These were awesome! Thanks for the recipe!

  2. This was the first recipe I tried during a 15-paleo challenge…Fantastic! The italian sausage and sriracha add so much flavor! Thanks!!!

  3. Just made these stuffed peppers for dinner tonight. Very good. Like the addition of sausage instead of the usual beef only. I did add about a tablespoon or two of tomato paste just to add a stronger tomato favor. Thanks for the recipe.

  4. melissa says:

    i have tried artichokes in my pressure cooker and it takes forever, what am I doing wrong???

    1. Sarah says:

      I’m not sure?? I put my artichokes in with the stems down with about 1 cup of water in the bottom and depending on the size of the artichokes they take anywhere from 5 minutes for the baby ones to 15 for the bigger ones….

  5. Jessica says:

    Hi Sarah,

    I LOVE artichokes but find them unhealthy due to the butter garlic dip that I make to accompany them. Do you have and good ideas for a tasty alternative that would complement the artichoke?


    1. Sarah says:

      Hi Jessica! Butter is really not so bad, as long as you are using grass fed organic butter and you do not have any autoimmune issues. If you feel ok eating butter every now and then, I wouldn’t worry about it too much. If you do want to avoid butter altogether, I love dipping artichokes in mayo. Here’s a link to my homemade mayonnaise – you can add some dill and garlic to it to make an awesome artichoke dip!

  6. Lovely and wonderful! Just did these for dinner tonight and they were a hit of course! Subbed in some nitrate free chorizo for some of the meat and skipped the hot sauce. Awesome! Thanks again for family friendly paleo meals

    1. Sarah says:

      Yum! Love the chorizo idea!!

  7. Elizabeth says:

    Ditto thank you on the chorizo idea–I’m going to make a chorizo/ground beef combo for dinner tonight. I also don’t have any carrots at home, so I’ll skip those too. Sarah, I got your book in the mail yesterday and it made my day! (My fiance also got Robb’s book…so it was like His and Her’s Paleo books in the mail…:)) I stayed up too late in bed reading it though…thank you for the sleep reminder in the book…I will try to take your advice and put the book down a bit earlier tonight!

  8. I just made the speedy pepper filling (will turn them into stuffed peppers later). I used hot ground Italian sausage from a local farm and the hot sauce..has a little kick but not a rush this morning so I fried one egg and put it on top a scoop of this filling and it is AMAZING! It is, “Why do I ever eat any other way” AMAZING! I used the guidelines in your cookbook…and if anyone out there is on the fence about getting the cookbook, don’t be – it is honestly one of the best and most engaging on Paleo eating for you and the whole family. Ok, must go enjoy this amazing concoction.

    1. Sarah says:

      Awesome Bethany, sounds great! I’ll be trying the egg over pepper stuffing mixture myself – great idea!!

  9. shanny says:

    hey i just want to say i love love you page i made your mayo the other night and it came out great but i see that you said that you can make them in the crock pot also .. i just wanted to know if you could post the directions for that … 🙂 me and the hubby work alot so i am trying to find more paleo crock pot meals 😉

  10. Excellent Recipe! I made the stuffed peppers and they were a hit with my family and my picky little 4 yr old as well. I used pork italian sausage instead of chicken, blended fresh tomatoes with garlic instead of the canned tomatoes, and cayenne pepper instead of the Sriracha sauce. Thank you. I’ve used lots of different recipes on your blog to great success for my paleo eating family.

  11. JoyPerman says:

    The peppers are wonderful. The mixture is also delicious wrapped in a cabbage leaf & cooked until it’s tender. Mmmmm!

  12. I make these every few weeks and just use whatever leftover veggies (I’ve used broccoli, lettuce, carrots, onions, spinach, cauliflower, etc) I have in my fridge and usually with spicy sausage. They are fantastic, easy and delicious. Thank you!

  13. Carol says:

    These sound amazing. What is the timing for making these in the slow cooker?
    Thanks for all your great recipes!!!

    1. Sarah says:

      They should cook for about 4-5 hour on high or 6-7 on low. : )

  14. I made this recipe last night from your book and I am in heaven!!! Sooooo delish!!! I even ate leftover for breakfast today!

  15. Jackie says:

    These were awful. No flavor & the peppers were tough. Threw them in the trash

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