Stuffed Bell Peppers
 
Cook time
Total time
 
You can't use our peppers yet . . . but maybe you would like to try this Paleo recipe this weekend!!
Author:
Serves: 3-4 servings
Ingredients
  • 6-8 bell peppers, tops and seeds removed – reserve tops
  • 1 lb ground beef or turkey
  • ½ lb pork sausage
  • 1 medium onion, chopped
  • 1 jar fire-roasted tomatoes (14 oz), or any other kind you like, liquid drained
  • 1 can of tomato sauce (14 oz)
  • 1 cup cauliflower rice
  • 2 cloves of garlic, pressed or finely minced
  • 3 Tbsp Italian seasoning (or 1 Tbsp each of dried oregano, basil & parsley)
  • Pinch of chili flakes
  • Sea salt and pepper to taste
  • 1 Tbsp Avocado oil (you can substitute coconut oil too)
  • Garnish with chopped cilantro leaves (or parsley if you hate the taste of cilantro)
  • Optional garnishes: cilantro or parsley
  • Equipment: food processor (if you need to make cauliflower rice. Stores are beginning to sell cauli rice too which saves a ton of time and cleanup).
Instructions
  1. Preheat oven to 350º F
  2. Cut tops off peppers and remove seeds. Keep tops and chop them (minus the stem) and set the pieces aside.
  3. Chop onion and press or mince garlic cloves.
  4. In a large saucepan over medium heat, sauté the onion and chopped pepper tops in a little avocado oil for about 5 minutes until onions are tender. Add the garlic until fragrant - about 1-2 minutes.
  5. In the same saucepan, add ground beef and pork sausage to the mix and cook everything together until the meat is browned.
  6. Next, add the fire roasted tomatoes and tomato sauce to the same saucepan, and stir.
  7. In a bowl, add Italian seasoning, salt, pepper and red chili flakes to the cauliflower rice and mix.
  8. Then in a Pyrex or similar baking dish, spread a little of the meat sauce across the bottom and set the pepper shells inside.
  9. Spoon cauliflower stuffing mixture halfway into peppers and fill the rest with more of the tomato/meat sauce.
  10. Bake about 30-40 minutes at 350º F uncovered to heat through.
  11. Remove from oven, garnish with cilantro and serve.
Recipe by Jardin Del Rio at http://jardindelrio.org/recipes/stuffed-bell-peppers/