Have you tried meatza? Pizza topping on a crust of meat- it doesn’t get more paleo than that. Clearly, that’s how the cavemen did it. No? Okay. Using meat as a “crust” is an easy way to get the pizza taste without the hassle of actual pizza crust, though. Top it with sauce, cheese and your favorite pizza toppings, and you have a fun and simple “pizza” night. The only thing really better is if you stuffed that meatza inside a bell pepper. Luckily for you, I did that.
The best thing about this recipe is that you can make it your own! Don’t like mushrooms? Add zucchini instead. Don’t do cheese? Keep it out. Want more veggies? Top it with olives, zucchini or broccoli. Prefer a “meat lovers” pizza? Top your peppers with pepperoni and sausage. In the words of Journey, “Any way you want it, that’s the way you eat it!”. Well, close enough, right?
Am I the only one who inserts my actions and thoughts into song lyrics? I don’t think so. If you were a fly on my wall you’d see me break out into random song quite often. I try to keep it to a minimum around strangers, but I can’t make any promises here on my blog. Oh well.
- 3 Bell peppers
- 1 Tablespoon coconut oil
- 2 Cloves garlic (minced)
- ½ Yellow onion (diced)
- 1 Cup mushrooms (sliced)
- ¼ Cup grape tomatoes (halved)
- 2 Cups packed spinach
- 1 Pound ground beef
- ½ (15 ounce) can of pizza sauce + more for topping
- 1 Teaspoon Italian seasoning
- salt and pepper to taste
- optional: shredded cheese to top
- Preheat oven to 400 degrees.
- Core the bell peppers and cut them each in half.
- In a large pan over medium-high heat, heat the coconut oil and add the garlic, onion and mushrooms. Cook until translucent, about 3-5 minutes.
- Add the spinach and grape tomatoes to the pan and cook an additional 2-3 minutes.
- Place the ground beef in the pan and cook until just lightly browned. Remove the mixture from the heat and stir in the pizza sauce and seasonings.
- Equally stuff each pepper half with the meat mixture. Top the mixture with pizza sauce and cheese (optional).
- Bake the stuffed peppers for 15-20 minutes or until meat is browned and cheese is melted.