Wednesday, February 29, 2012

Paleo Italian Stuffed Peppers

I have watched my grandmother make the traditional version of these stuffed peppers my entire life. It is one of my favorite things she makes, and I wanted to try to make a Paleo version that would taste just as delicious. I'm not going to tell her, but my version cuts the cooking time in HALF! Since this doesn't have any rice, you just chopped off 30 minutes of prep/cook time. Instead, this uses cauliflower chopped in the food processor as a rice substitute. So good!

6 large bell peppers, tops, seeds and ribs removed
2 Tbsp Ghee
1 medium onion, diced
2 cloves garlic, minced
2 lbs. ground red meat (I used bison, you could do beef or turkey too)
1 cup cauliflower, processed into rice sized pieces
1 14oz canned diced tomatoes, drained
1 Tbsp sea salt
1 Tbsp Italian seasoning
1/2 tsp paprika
1/4 tsp black pepper
1/2 C tomato sauce

  • Melt ghee over medium high heat in a large skillet
  • Saute onions and garlic for three minutes, stirring frequently
  • Add ground meat and stir to brown, about 5 minutes
  • Add raw ground cauliflower and diced tomato, stir for about 10 minutes to cook off liquid
  • Add salt, pepper and seasonings, stir to incorporate
  •  Stuff each pepper to the top of each pepper, spread tomato sauce on top of that
  •  Bake the peppers for one hour at 350 degrees until pepper is cooked through and tender

  • Serve with extra tomato sauce and on a bed of spinach, duh

Hope everyone is ready for some snatches! Minnie has been practicing. Nighty night snatchiepies!

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