Paleo Elk Stuffed Pepper Casserole

Hey lovelies! I know, it’s been ages. And for that, I apologize.. to all five of you… haha. But on a serious note, we’ve gone through so many changes this last year and I finally feel like it is time to get back into blogging. I have lots of recipes just ready to be posted, so make sure if you like this one, to subscribe & follow us for more!

This last fall, thegreeneyedgroom and his dad both got Elks and wow has our dinner routine been elevated. Elk steaks are divine, just by the way. Our butcher here in Central Washington gave us the option of adding beef fat or bacon fat to the game meat, because game fat is beyond disgusting and inedible. Naturally, we wanted both. So 50/50 it was. This meal was made with a half half elk meat and half ground beef roast.


PHK Cooking Tip: This recipe is great with ground grassfed beef or ground turkey as well! Shredded chicken your thing? Use that!!!

AND of course… if you’re VEGAN, just don’t use meat!

This meal is an easy, peasy weeknight dinner. It allows for a large family or leftovers for lunches, which is perfect for meal prepping! I used seasonings to create a ‘taco’ taste, because apparently right now I am allergic to onions. {so, so sad to give them up} You are able to add onion powder to yours and/or use a paleo-friendly taco seasoning if you wish!

Onion is, of course, are not AIP and higher in histamine. For some on the AIP diet, even the garlic, tomatoes, and chili powder will need to be eliminated. I was having a good histamine day, so I went for it! Garlic and coffee are my weaknesses and the higher histamine foods I try and allow for.

First things first, grab your trusty cast iron!{I used an 8} This will be a one-pot meal, unless you’re adding the brown rice. We happened to have brown rice already cooked in the fridge, so it was easy clean up. If you ARE cooking your brown rice or quinoa right now, start that asap.

To make things easier, I have a few PHK prep-tips that will make your night go smoother.

  1. If you get the spices together in a small bowl before you put the meat on, it’ll help ensure you do not burn the meat while you’re rushing to add all the spices and working to get them incorporated.
  2. Chop, Chop, Chop. Spending a few minutes before you put the meat on will help you keep the pan hot. Meaning, you won’t have to turn off the heat once the meat is done in order for you to take time and chop veggies, and then turning the heat back on and waiting for the pan to warm… you get the idea.
  3. When you put the tomato sauce in the pan, be READY to cover it quickly if you can. It’s going to splatter if you’re using a more shallow pan.

Brown the elk in your pan until it’s done to your liking. Add the spices and stir just before you take it off the heat and put it into the casserole dish. {We use Stonewear}


Then add your cherry tomatoes with a tsp of coconut oil and allow them to burst. When they are about done, add your chopped garlic. If you add it any sooner, the garlic will burn and make your house smell like a hot-mess. {trust me} Once the garlic is warm and toasty, add your organic tomato sauce and diced tomatoes. These only need to simmer a few minutes and then they are ready to be added to the casserole dish.

PHK Cooking Tip: The possibilities are endless. Add mushrooms, butternut squash and zuchini if you wish! If you’re adding a squash though, make sure to put it in raw and only bake it like we did the carrots!


Time for veggies. We sauteed ours in coconut oil and I dusted them with salt and pepper. If you like softer carrots, go ahead and add them to the pan as well. We like to have a little crunch and left them raw until the entire dish went into the oven.


Once the veggies are done, add them and your rice or quinoa to the casserole dish and stir. This dish takes about 20-30 min to prep and about 20-25 min to cook at 375.

PHK Cooking Tip: If you are okay with a more primal take on things, top with some grassfed cheese! {We totally did!} Our favorite is Kerrygold Dubliner!

OR run with the mexican flavors and add your favorite salsa or some jalapenos!

Since the meat and most of the veggies are already cooked, this is a quick meal to warm up and is ready when everything looks browned and smells yummy! This recipe makes 16 servings at around 1 cup each. And with 31.4 grams of protein, it’s something great to prep and snack on the entire week!


Let’s break down the good stuff…

* Strict Paleo
Serving: 1 Cup
46.34 Calories
0.77 g of Fat
6.45 g of Carbs
2 g of Protien

*Primal – with Grassfed Cheese
Serving: 1 Cup
73.84 Calories
3.02 g of Fat
6.45 g of Carbs
3.7 g of Protein

Paleo Elk Stuffed Pepper Casserole

  • Difficulty: easy
  • Print

Paleo Stuffed Pepper Casserole by: Paleo Harvest Kitchen


-1 pound/package Ground Elk Burger
{ours was cut with Beef}
-1 Cup Cherry Tomatoes
-1 Can Organic Tomato Sauce
-1 Can Organic Diced Tomatoes
-1/2 Cup Shredded Carrots
-1 Green Pepper, Chopped
-1/2 Red Pepper, Chopped
-2 Cups Cooked Brown Rice

Seasoning & Oils:

-1 1/4 tbsp. Coconut Oil, total
-1 tsp. Sea Salt
-1 tsp. Black Pepper
-1 tsp. Cumin
-1 tsp. Chili Powder
-1/2 tsp. Italian Seasoning Blend
-1 1/2 tbsp. Garlic Powder
-1 tbsp. Garlic, Chopped


1.Start boiling Brown Rice or Quinoa.
2.Brown Elk in pan, add seasonings. Then move to casserole dish.
3.Add Coconut Oil and Cherry Tomatoes to pan. Once burst, add chopped garlic. Once browned, move to casserole dish.
*Pre-Heat Oven to 375.
4.Sautee chopped vegetables in Coconut Oil, Salt and Pepper to taste, add to casserole dish.
5.Scoop Brown Rice into casserole dish and mix ingredients.
6.Bake for 25 Minutes at 375.

PRIMAL Option: If you are adding cheese, do so about three minutes before you remove the dish from the oven.

Let us know how you like it! What toppings did you use?


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