It’s Monday.. but its a special Monday. We closed on our new San Antonio home today 🙂

These last few weeks have been rough after we finally make the return to Texas from our temporary home in Michigan. Needing to be out of our Michigan home and not yet having a place in Texas, pup and I have been staying with my parents for the last couple of weeks.

Although it was nice to be home and hang out with everyone before heading back, I hate not being on a schedule. Not only that but not having my own kitchen, not having a gym, living out of a suitcase, and just ready and ancy to begin our next chapter. It’s difficult to stay on track when you’re moving.

BUT I’m so happy that we all made it safe to Texas, including Zeke! See him below riding in the cabin with me. He did such an amazing job. Saying I was petrified is an understatement. Today we FINALLY closed on our house and the movers will have everything to us tomorrow 🙂 🙂

Before we left for Texas and we’re staying at my parents, I decided to make some stuffed peppers. I’ve been craving pizza so I decided to put a spin on traditional stuffed peppers and I created PIZZA STUFFED PEPPERS. A grain free, paleo-ish (quinoa is not technically paleo) healthier alternative to pizza.

If you’re not a fan of peppers, the inside stuffing is great on it’s own or you can throw it on a salad or in a wrap. For the stuffing, you can use whatever toppings you usually enjoy on your pizza. For this recipe, I chose mozzarella cheese (remove the cheese for a dairy free version), black olives, and pepperoni.

You can also layer the toppings inside the peppers, like the pepperonis. The recipe is super simple, very versatile, and every pizza lover will enjoy it. They also make great leftovers as they can be easily reheated in the microwave.

I drizzled Primal Kitchens brand of a paleo ranch dressing on top.



Meatlover's Pizza Stuffed Peppers

Grain free, gluten free, healthier alternative for any and all PIZZA lovers!

Course Main Dish
Cuisine Italian
Servings 8 people


  • 8 bell peppers
  • 1 cup uncooked quinoa
  • 1 can tomato sauce
  • 1 tbsp tomato paste
  • 1 tbsp italian seasoning
  • 1 lb lean ground beef i used bison
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/2 cup shredded mozzarella optional topping
  • 3-4 slices pepperoni i used applegate farms brand
  • 1 can sliced black olives optional topping
  • red pepper flakes
  • salt and pepper
  • Ranch dressing i used primal kitchen paleo ranch dressing


  1. Preheat oven to 400 degrees.

  2. Add 1 cup quinoa and 2 cups water to sauce pan. Bring to boil on high heat. Once boiling reduce heat to simmer and cover for about 20 minutes or until all the water is gone.

  3. In a large skillet, add olive and on medium heat. Saute onions and garlic for a couple of minutes until fragrant and soft. Add ground beef and cook through, about 10 minutes. Drain meat and add back to pan.

  4. Add tomato sauce, tomato paste, italian seasoning, quinoa, and crushed red peppers, salt and pepper to taste. Heat for another few minutes. 

  5. Cut the tops of the peppers off and remove seeds. Place peppers in a 9 x11 glass dish.

  6. Scoop the fillings into the peppers. There may be some extra that you can add to the pan.

  7. Bake for 30 minutes. Add optional toppings including mozzarella, pepperoni, and black olives and bake for additional 10 minutes. 

  8. Let cool and drizzle with ranch.