Paleo Stuffed Peppers

Stuffed peppers have quickly become a favorite lunch, dinner and snack time meal for me. Riced cauliflower in the absence of the original grain is a tasty, nutrient-dense platform full of fiber poised to absorb the flavors of your favorite ground meat, herbs and spices. I like to combine mine with tomato, onion, garlic and a touch of cayenne, just for kicks. Fresh parsley brightens up the mix and adds some color to this dish. The brown and deep green earthy tones bring it all home, but the perkiness of a little fresh parsley goes a long way. These bells are stuff with the meaty mixture and baked to perfection. A one dish meal where you can eat the bowl.

Paleo Stuffed Peppers

Difficulty: Easy

Total Time to Make: 50 minutes

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 5

Ingredients

  • 6 bell peppers
  • 1 lb ground meat (beef, pork, chicken turkey, etc.)
  • 1 head cauliflower 2 cups riced
  • 1 cup organic tomato sauce
  • 1 small red onion
  • 2 tablespoons coconut oil
  • 2 garlic cloves
  • Medium bunch fresh parsley
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground white pepper (or black pepper)
  • 1 teaspoon Celtic sea salt

Instructions

  1. Pre-heat oven to 350 degrees F. Bring medium pot of lightly salted water to a boil. Heat medium pan over medium heat. Add 1 tablespoon coconut oil to hot pan. Lightly oil casserole dish.
  2. Cut tops off of peppers. Remove stems, seeds and veins.
  3. Blanch 5 peppers in the boiling water for 1 minute. Set aside.
  4. Finely dice remaining unblanched bell pepper. Dice onions and mince garlic. Add all to hot pan. Sauté about 5 minutes, until onions are translucent.
  5. Finely chop parsley. Add to large mixing bowl with ground meat, salt, pepper, cayenne, tomato sauce and sautéed veggies. Mix well.
  6. Finely dice cauliflower. Or rice cauliflower in food processor with shredding attachment.
  7. Add about 2 cups of cauliflower to meat mixture, so  it can still hold its shape  when compressed. Stuff blanched peppers with meat mixture.
  8. Place stuffed peppers in oven without tops of peppers for about 20 minutes.  Place tops on the stuffed peppers and bake another 20 minutes, until meat is cooked through.
  9. Remove from oven and serve hot.

Believe it or not, stuffed peppers can come in all flavor varieties. Dice some Andoullie, throw in roasted garlic and for a Louisiana style stuffing, complete with red bell pepper. Almond cheese and chorizo make a great hideaway for a Chile Un-Relleno, cut in half and topped with fresh salsa.  Or fill a whole pepper with eggs, bacon peppers and onions.

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