50+ Hearty Saturday Paleo Electric Skillet Recipes for Tasty Dinners

Looking for quick, nutritious, and mouthwatering meals to enjoy on a Saturday evening?

With a busy lifestyle, it can be challenging to cook a meal that’s both satisfying and aligns with your paleo diet.

That’s where the electric skillet comes in—a versatile kitchen tool that makes cooking easier and faster without compromising flavor.

Whether you’re craving chicken, seafood, or vegetable-based dishes, the electric skillet offers a way to cook these recipes effortlessly.

In this blog, we’ve compiled over 50 paleo-friendly recipes that you can whip up in your electric skillet, perfect for a hassle-free Saturday dinner.

These recipes are packed with wholesome ingredients, rich in flavor, and are designed to fit the paleo lifestyle, which focuses on whole foods while avoiding grains, dairy, and processed items.

So, get ready to explore a collection of meals that are as delicious as they are easy to make!

50+ Hearty Saturday Paleo Electric Skillet Recipes for Tasty Dinners

With these 50+ Saturday paleo electric skillet recipes, you’ll have a wide variety of options to keep your weekend meals exciting and stress-free.

From hearty chicken dishes to vibrant vegetable stir-fries, there’s something for everyone to enjoy. Plus, using the electric skillet means you can skip the mess and the hassle of multiple pans.

Whether you’re meal prepping or cooking a last-minute dinner, these recipes will help you create flavorful, nutritious meals that align with your paleo lifestyle.

So, grab your electric skillet and start cooking your next favorite paleo dish today!

Herb-Crusted Chicken and Vegetables

This Herb-Crusted Chicken and Vegetables recipe is perfect for a hearty Saturday night dinner. Packed with flavor, nutrients, and the simplicity of paleo-friendly ingredients, it’s a one-pan meal that takes less than an hour to prepare. Using your electric skillet ensures even cooking, making this dish both easy and delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup baby carrots
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 small red onion, cut into wedges

Instructions:

1. Preheat your electric skillet to 375°F (190°C).
2. In a small bowl, mix garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
3. Coat chicken breasts with olive oil and rub the herb mixture evenly over each piece.
4. Add a little olive oil to the electric skillet and sear the chicken on both sides until golden brown (about 3 minutes per side).
5. Reduce the heat to 325°F (160°C), add the vegetables around the chicken, and cover with a lid.
6. Cook for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Serve hot and enjoy the harmony of flavors.

This herb-crusted chicken and vegetables recipe is as nutritious as it is satisfying. The electric skillet ensures a juicy, flavorful chicken and perfectly cooked vegetables, making it a go-to for a paleo-friendly Saturday feast.

Sweet Potato and Ground Beef Hash

Perfect for a lazy Saturday brunch or dinner, this Sweet Potato and Ground Beef Hash combines wholesome ingredients with bold flavors. It’s a versatile recipe that can be customized with your favorite vegetables, making it a staple in your paleo recipe collection.

Ingredients:

• 1 lb ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• 1 tbsp coconut oil
• Salt and pepper to taste
• 2 green onions, sliced (optional garnish)

Instructions:

1. Heat your electric skillet to 375°F (190°C) and add coconut oil.
2. Add the sweet potatoes and sauté for 5–7 minutes until they begin to soften.
3. Push the sweet potatoes to one side of the skillet and add the ground beef. Cook until browned and fully cooked, breaking it up as it cooks.
4. Stir in the onion, bell pepper, smoked paprika, chili powder, cumin, salt, and pepper. Cook for another 5–7 minutes, stirring occasionally, until the vegetables are tender.
5. Lower the heat and cook for another 5 minutes to let the flavors meld together.
6. Garnish with green onions and serve warm.

This sweet potato and ground beef hash is a hearty and flavorful meal that satisfies any craving. With its paleo-friendly ingredients and quick preparation, it’s ideal for Saturdays when you want something delicious without spending hours in the kitchen.

Lemon Garlic Shrimp with Asparagus

For a light and elegant Saturday dinner, this Lemon Garlic Shrimp with Asparagus recipe is the perfect choice. Quick to prepare and bursting with fresh flavors, this dish is both paleo-compliant and incredibly satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat your electric skillet to 375°F (190°C) and add 1 tablespoon of olive oil.
2. Add the asparagus and cook for 4–5 minutes, stirring occasionally, until tender-crisp. Remove from the skillet and set aside.
3. Add the remaining olive oil and minced garlic to the skillet. Cook for 1 minute, then add the shrimp.
4. Sprinkle with salt, pepper, and red pepper flakes (if using). Cook for 2–3 minutes per side, or until the shrimp are pink and opaque.
5. Return the asparagus to the skillet and stir in lemon juice and zest. Cook for another 2 minutes to combine the flavors.
6. Serve immediately for a bright and zesty meal.

This Lemon Garlic Shrimp with Asparagus dish is proof that simple ingredients can create a gourmet meal. Ready in under 30 minutes, it’s a fantastic way to elevate your Saturday with minimal effort and maximum flavor.

Paleo Beef and Broccoli Stir-Fry

This Paleo Beef and Broccoli Stir-Fry is a quick and delicious take on a classic dish. The savory, tender beef pairs perfectly with the crisp broccoli in a flavorful sauce made from simple, paleo-friendly ingredients. Perfect for a Saturday dinner when you’re craving something savory and satisfying.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 bunch broccoli, cut into florets
• 2 tbsp coconut oil
• 3 garlic cloves, minced
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp ginger, grated
• 1 tsp sesame oil (optional)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat your electric skillet to 375°F (190°C) and add 1 tablespoon of coconut oil.
2. Once the skillet is hot, add the sliced beef and cook until browned on all sides, about 4-5 minutes. Remove from the skillet and set aside.
3. Add the remaining coconut oil to the skillet and sauté the garlic and grated ginger for 1-2 minutes, until fragrant.
4. Add the broccoli florets to the skillet and cook for about 5 minutes, stirring occasionally, until the broccoli is tender-crisp.
5. Return the beef to the skillet and pour in the coconut aminos, apple cider vinegar, and sesame oil (if using). Stir to combine and cook for an additional 2 minutes.
6. Season with salt and pepper to taste, and garnish with sesame seeds if desired. Serve immediately.

This Beef and Broccoli Stir-Fry is a perfect paleo dinner for a Saturday night. Quick to prepare, packed with nutrients, and bursting with flavor, it’s a great way to indulge in a satisfying meal without compromising your paleo lifestyle.

Paleo Bacon and Egg Skillet

This Paleo Bacon and Egg Skillet is the ultimate breakfast-for-dinner recipe that’s easy to whip up and sure to please everyone. The crispy bacon and rich eggs make for a flavorful combination that is both hearty and nutritious, giving you a satisfying start to your weekend.

Ingredients:

• 6 slices of uncured bacon
• 4 large eggs
• 1 small avocado, sliced
• 1 tbsp ghee or coconut oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat your electric skillet to medium-high and add the bacon slices. Cook for about 6-8 minutes, turning occasionally, until the bacon is crispy. Remove from the skillet and set aside on a paper towel-lined plate.
2. Drain some of the bacon fat, leaving about 1 tablespoon in the skillet. Add ghee or coconut oil to the skillet.
3. Crack the eggs directly into the skillet, making sure not to break the yolks. Season with salt and pepper.
4. Cover the skillet with a lid and cook for 4-5 minutes for sunny-side-up eggs, or longer if you prefer your eggs cooked through.
5. While the eggs are cooking, chop the bacon into pieces.
6. Once the eggs are cooked to your liking, remove from the skillet and top with bacon pieces, avocado slices, and fresh parsley. Serve hot.

This Bacon and Egg Skillet is a delicious and filling paleo meal that can be enjoyed for breakfast, brunch, or dinner. With its rich flavors and nutritious ingredients, it’s the perfect way to kick off your Saturday with a satisfying meal that requires minimal time in the kitchen.

Paleo Chicken Fajita Skillet

This Paleo Chicken Fajita Skillet is a flavorful and healthy alternative to traditional fajitas. The tender chicken, sautéed bell peppers, and onions, combined with a zesty lime and spice blend, make for a savory dish that’s perfect for a Saturday night when you’re craving something bold and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced thinly
• 2 bell peppers (red and yellow), sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Paleo-friendly tortillas (optional, for serving)

Instructions:

1. Preheat your electric skillet to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in the skillet and add the sliced chicken. Season with garlic powder, cumin, chili powder, paprika, cayenne (if using), salt, and pepper. Cook for about 6-8 minutes until the chicken is fully cooked, then remove from the skillet.
3. Add the remaining olive oil to the skillet and sauté the bell peppers and onion for 5-7 minutes, until tender and slightly caramelized.
4. Return the chicken to the skillet and toss everything together. Squeeze the lime juice over the mixture and stir to combine.
5. Cook for another 2-3 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro and serve with paleo-friendly tortillas or as a bowl on its own.

This Chicken Fajita Skillet offers all the bold flavors of traditional fajitas in a paleo-friendly package. With its quick preparation, it’s an ideal Saturday meal that’s both tasty and nutritious, perfect for satisfying your craving for Mexican-inspired dishes without compromising your diet.

Paleo Lemon Herb Salmon with Spinach

This Paleo Lemon Herb Salmon with Spinach is a light and flavorful dish perfect for a Saturday dinner. The salmon is perfectly seasoned with lemon, herbs, and garlic, while the spinach adds a nutritious, vibrant element to the meal. It’s an easy, one-pan recipe that’s ready in less than 30 minutes.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried dill
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 4 cups fresh spinach
• 1 tbsp coconut oil (for sautéing spinach)

Instructions:

1. Preheat your electric skillet to 375°F (190°C).
2. Drizzle olive oil over the salmon fillets and season with garlic, lemon juice, lemon zest, dill, thyme, salt, and pepper. Let it marinate for about 10 minutes.
3. Heat the skillet and add the salmon fillets, skin-side down. Cook for 4-5 minutes on each side, or until the salmon is golden and cooked through.
4. In a separate pan, heat coconut oil over medium heat and sauté the spinach until wilted, about 3-4 minutes.
5. Serve the salmon over the sautéed spinach, garnished with extra lemon wedges and herbs if desired.

This Lemon Herb Salmon with Spinach is a healthy, flavorful meal that’s quick and simple to make. It’s the perfect choice for a light but satisfying Saturday dinner, bringing together fresh ingredients for a dish that feels indulgent yet healthy.

Paleo Veggie-Packed Turkey Meatballs

These Paleo Veggie-Packed Turkey Meatballs are a great way to enjoy a comforting dish without the gluten or grains. Loaded with vegetables and seasoned to perfection, they’re tender, flavorful, and perfect for meal prep or a satisfying Saturday meal. Paired with your favorite dipping sauce or served over a bed of zucchini noodles, this dish offers versatility.

Ingredients:

• 1 lb ground turkey
• 1 medium zucchini, grated
• 1 small carrot, grated
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 egg
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp olive oil (for sautéing)

Instructions:

1. Preheat your electric skillet to 375°F (190°C).
2. In a large bowl, combine ground turkey, grated zucchini, grated carrot, chopped onion, minced garlic, egg, oregano, basil, salt, and pepper. Mix well until everything is evenly incorporated.
3. Form the mixture into meatballs, about 1 inch in diameter.
4. Heat the olive oil in the electric skillet, then add the meatballs in a single layer. Cook for 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
5. Serve hot with your favorite dipping sauce or over zucchini noodles for a complete meal.

These veggie-packed turkey meatballs are a delicious, family-friendly dinner that can be made quickly in your electric skillet. They’re loaded with healthy vegetables, making them both nutritious and satisfying for a paleo diet. This recipe is versatile and can be enjoyed in various ways for a fulfilling Saturday night meal.

Paleo Shrimp and Cauliflower Rice Stir-Fry

This Paleo Shrimp and Cauliflower Rice Stir-Fry is a perfect low-carb alternative to traditional fried rice. The shrimp is sautéed with cauliflower rice and vibrant veggies, all seasoned with a light, flavorful sauce. It’s a nutritious and quick dinner that brings together fresh ingredients in under 30 minutes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 1 tbsp coconut oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil (optional)
• 1 tsp grated ginger
• 2 green onions, sliced for garnish
• Salt and pepper to taste

Instructions:

1. Heat your electric skillet to medium-high and add coconut oil.
2. Add the diced onion, bell pepper, and garlic to the skillet, sautéing for 3-4 minutes until softened.
3. Add the shrimp to the skillet and cook for about 3 minutes per side until pink and cooked through.
4. Push the shrimp and veggies to the side of the skillet and add the cauliflower rice. Sauté for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly crispy.
5. Stir in the coconut aminos, sesame oil, and grated ginger, and cook for an additional 2 minutes, combining all the flavors.
6. Season with salt and pepper to taste, and garnish with sliced green onions before serving.

This Shrimp and Cauliflower Rice Stir-Fry is a light yet flavorful dish that’s both satisfying and paleo-friendly. It’s a great way to enjoy the comfort of fried rice without the carbs, making it a perfect Saturday meal for those looking for something healthy but indulgent.

Paleo Chicken and Mushroom Skillet

This Paleo Chicken and Mushroom Skillet is a savory, one-pan meal that combines tender chicken with earthy mushrooms in a rich, garlic-infused sauce. It’s an ideal dish for a cozy Saturday dinner, featuring a balance of flavors with minimal effort. The perfect meal for anyone following a paleo lifestyle without sacrificing taste.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cups mushrooms, sliced (button or cremini)
• 3 garlic cloves, minced
• 1 cup chicken broth (preferably homemade or low-sodium)
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your electric skillet to medium-high heat and add the olive oil.
2. Season the chicken breasts with salt and pepper, then place them in the skillet. Sear the chicken for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
3. In the same skillet, add the mushrooms and sauté for 5-7 minutes, until they release their moisture and become tender. Add the garlic and cook for another 1-2 minutes.
4. Add the chicken broth and thyme to the skillet, scraping the bottom of the pan to release any browned bits.
5. Return the chicken to the skillet, cover with a lid, and simmer for 10-12 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.
6. Garnish with fresh parsley and serve immediately.

This Chicken and Mushroom Skillet is a comforting and rich dish that’s easy to make yet full of flavor. The tender chicken and savory mushrooms in the garlic-infused sauce are a winning combination. It’s a fantastic choice for a Saturday dinner that’s both delicious and paleo-friendly.

Paleo Zucchini Noodles with Pesto Shrimp

This Paleo Zucchini Noodles with Pesto Shrimp is a refreshing and flavorful dish that is light yet satisfying. The combination of zucchini noodles with succulent shrimp and a homemade pesto sauce creates a dish that is perfect for a Saturday meal. It’s quick to prepare and packed with fresh ingredients.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 1 cup fresh basil leaves
• ¼ cup pine nuts
• 1 garlic clove
• ¼ cup olive oil (for pesto)
• Juice of ½ lemon
• Salt and pepper to taste

Instructions:

1. In a food processor, combine basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Pulse until smooth, scraping down the sides as needed. Set aside.
2. Heat 1 tablespoon of olive oil in the electric skillet over medium-high heat. Add the shrimp and sauté for 3-4 minutes, until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the zucchini noodles for 2-3 minutes, just until they begin to soften but still have a slight crunch.
4. Return the shrimp to the skillet and toss everything together with the pesto sauce until well coated.
5. Serve immediately, garnished with extra pesto or lemon slices if desired.

This Zucchini Noodles with Pesto Shrimp is a fresh, healthy, and flavorful paleo dish that’s perfect for a light yet satisfying Saturday meal. The zucchini noodles provide a refreshing base while the pesto and shrimp bring bold, vibrant flavors. It’s quick to make and sure to become a favorite in your meal rotation.

Paleo Cauliflower and Chicken Stir-Fry

This Paleo Cauliflower and Chicken Stir-Fry is a colorful, nutrient-packed meal that’s both filling and delicious. The cauliflower acts as a perfect substitute for rice, and when combined with tender chicken and vegetables, it makes for a tasty, low-carb meal. This stir-fry is ideal for a Saturday night dinner when you want something hearty yet light.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp coconut oil
• 3 garlic cloves, minced
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp sesame oil (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your electric skillet to medium-high and add 1 tablespoon of coconut oil.
2. Add the sliced chicken and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the skillet and set aside.
3. Add the remaining coconut oil to the skillet, followed by the garlic, bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Add the cauliflower rice to the skillet and cook for an additional 5-7 minutes, stirring often until the cauliflower is tender and slightly golden.
5. Stir in the coconut aminos, apple cider vinegar, sesame oil, and cooked chicken. Mix well and cook for another 2-3 minutes to combine the flavors.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This Cauliflower and Chicken Stir-Fry is a healthy and satisfying paleo dish that’s easy to make and packed with flavor. It’s a perfect Saturday meal when you want something hearty but light, offering a great alternative to traditional stir-fry with the cauliflower rice. It’s a versatile recipe that’s as tasty as it is nutritious.

Paleo Balsamic Glazed Chicken with Brussels Sprouts

This Paleo Balsamic Glazed Chicken with Brussels Sprouts is a delicious and wholesome dish that features perfectly cooked chicken paired with crispy Brussels sprouts. The tangy balsamic glaze adds a rich depth of flavor, making this meal a great choice for a Saturday dinner when you want something savory and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup Brussels sprouts, halved
• 3 tbsp balsamic vinegar
• 1 tbsp honey (optional for sweetness)
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your electric skillet to medium-high and add 1 tablespoon of olive oil.
2. Season the chicken breasts with salt, pepper, garlic powder, and rosemary. Sear the chicken for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.
3. Add the remaining olive oil to the skillet and toss in the Brussels sprouts. Sauté for 5-7 minutes until they begin to brown and crisp up.
4. In a small bowl, whisk together balsamic vinegar, honey (if using), and a pinch of salt. Pour the mixture over the Brussels sprouts and simmer for 2 minutes until the glaze thickens slightly.
5. Return the chicken to the skillet, spoon some of the glaze over the top, and cover with a lid. Cook for an additional 5-7 minutes, or until the chicken is fully cooked.
6. Garnish with fresh parsley and serve immediately.

This Balsamic Glazed Chicken with Brussels Sprouts is a flavorful, satisfying meal that’s both nutrient-dense and paleo-friendly. The combination of tender chicken, crispy Brussels sprouts, and a tangy balsamic glaze is a perfect way to enjoy a wholesome dinner on a Saturday night.

Paleo Coconut-Curry Chicken Stew

This Paleo Coconut-Curry Chicken Stew is a rich, creamy dish full of warming spices and tender chicken. The coconut milk adds a delicious richness while the curry powder and turmeric give the stew a comforting depth of flavor. It’s a perfect choice for a cozy Saturday dinner, offering a nourishing, hearty meal in one pot.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into chunks
• 1 tbsp coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 cup full-fat coconut milk
• 1 cup chicken broth
• 2 cups sweet potatoes, peeled and cubed
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat coconut oil in your electric skillet over medium-high heat. Add the chicken thighs and cook for about 6-8 minutes, until browned on all sides. Remove and set aside.
2. In the same skillet, add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until softened.
3. Stir in curry powder and turmeric, cooking for another minute to release the flavors.
4. Add the coconut milk, chicken broth, and sweet potatoes. Stir well to combine.
5. Return the chicken to the skillet, cover with a lid, and simmer for 20-25 minutes, until the sweet potatoes are tender and the chicken is fully cooked.
6. Stir in chopped spinach and cook for another 3-4 minutes, until wilted. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve hot.

This Coconut-Curry Chicken Stew is a flavorful and comforting dish that’s perfect for a chilly Saturday evening. The creamy coconut milk and vibrant spices make it a warming, satisfying meal that’s both nourishing and paleo-friendly.

Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

These Paleo Stuffed Bell Peppers with Ground Beef and Cauliflower Rice are a perfect blend of savory flavors and satisfying textures. The combination of ground beef, cauliflower rice, and spices makes for a hearty and low-carb meal. It’s an excellent choice for a healthy Saturday dinner, providing a balanced mix of protein and vegetables.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground beef (grass-fed preferred)
• 1 cup cauliflower rice (grated or processed cauliflower)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tbsp tomato paste
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your electric skillet to medium-high heat.
2. Cut the tops off the bell peppers and remove the seeds. Lightly drizzle the peppers with olive oil and place them in the skillet, cooking for 5-7 minutes until they are slightly tender. Remove and set aside.
3. In the same skillet, add olive oil and sauté the onion and garlic for 2-3 minutes until softened.
4. Add the ground beef and cook, breaking it up as it cooks, until browned. Stir in cumin, paprika, oregano, and tomato paste, and cook for another 2 minutes.
5. Add the cauliflower rice to the skillet and mix everything together. Cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
6. Stuff the cooked bell peppers with the beef and cauliflower rice mixture, then return them to the skillet. Cover and cook for another 10 minutes until the peppers are tender.
7. Garnish with fresh cilantro and serve warm.

These Stuffed Bell Peppers with Ground Beef and Cauliflower Rice are a delicious and nutritious paleo meal that offers a satisfying combination of flavors. They’re perfect for a Saturday dinner when you want a hearty yet healthy dish that’s full of protein and veggies.

Note: More recipes are coming soon!