Paleo Stuffed Peppers

Theres something about stuffed peppers, especially paleo stuffed peppers, that makes me excited to eat them.  These stuffed peppers in particular have such good flavoring in a neatly constructed package all ready to enjoy.  They also make great leftovers!

This recipe took a bit of refinement over time, but hopefully you’ll feel I nailed the taste.

First things first, it’s always good to start with fresh organic ingredients.  Just take a look at these beautiful vegetables that we’ll be transforming into this classic meal.

Traditionally, or at least the recipes I’ve seen, stuffed peppers are made with rice.  In my attempts to recreate that stuffing I’ve used some cauliflower rice.  Sometimes when I’m short on time, I’ll buy either frozen or freshly riced cauliflower rice from the grocery store.  When you’re short on time, this will absolutely help you get ahead when you’re trying to get dinner on the table.

The same goes for the sauce.  If you can start with a base that is Paleo or Whoel30 approved this can save you some time.  However, please don’t let me stop you from making those special Sunday meals when you want to make everything from scratch.  You can typically find some good store bought marinara sauces that are Paleo or Whole30 approved.  They typically don’t have all those nasty preservatives or added sugars.

I find this recipe is pretty easy to make.  Maybe you wouldn’t think so just because they’re “Paleo stuffed peppers”.  However, all you have to do is just combine the stuffing mixture and stuff them into the peppers and bake.  The tricky bit can be cutting the tops off the peppers and deseeding, but once you get one down the rest will follow suit.

Just remember to keep the tops with the stems removed.  This can seriously help the peppers from falling over while they’re in the over.  If the pepper won’t sit on top of the top pepper, you can cut the top of the pepper in one place so it can wrap around the base of the pepper.

Hopefully I was able to capture it in the photo so you can see what I mean.  Have patience when baking.  I know the cook time is a little bit longer than some other meals, but we need to make sure that we cook the stuffing mixture through.  Trust me when you take them out of the oven for the first time to remove the tin foil, that smell will be divine.

When they’re fully cooked and removed from the oven, please make use of that beautiful sauce to construct the paleo stuffed peppers.  I actually like to chop my pepper up and douse it the sauce.  If you want to be fancier, you can garnish your plating with some avocado slices.  Both work for me and in the end both ways are still delicious.

Paleo Stuffed Peppers

I hope you enjoy!

 

 

Paleo Stuffed Peppers

Sausage stuffed peppers are such a satisfying meal for me personally.  From the crunch of the vegetable to the savory stuffing and delicious marinara sauce, this meal ought to be a hit. 
5 from 2 votes
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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 5
Calories: 309kcal
Author: Patrick

Ingredients

Sausage/Turkey mixture

Peppers

  • 5 Bell Peppers (Assorted colors)

Instructions

  • Preheat oven to 375

Sausage/Turkey mixture

  • Add half the avocado oil to a pan and sauté cauliflower rice for about 5-6 min.  After cooking place into large mixing bowl.
  • Add remaining half of the avocado oil to the pan where the cauliflower rice was sautéd.  Add diced onion and sauté until onion is translucent and cooked through, about 5 min.  After cooking, reserve half of the cooked onion for the sauce.  Note you can keep the reserved onions in the pain as we'll be adding the sauce to it.
  • Add half of the diced cooked onion and thoroughly combine the remaining ingredients for the Sausage/Turkey mixture into the large mixing bowl where you put the cauliflower rice.

Sauce

  • In the pan where the cauliflower rice and onions were sautéd, add reserved onions, marinara sauce, balsamic vinegar, chicken broth and red pepper flakes.  Stir and cook over medium high heat for 2 minutes.  Lightly season with salt and pepper to taste.
  • Remove the sauce from heat and pour into 9x 13 baking dish and set aside.

Peppers

  • Cut off top of peppers and deseed.  Also cut out the stems from the top and save as they can be used to help keep the peppers upright.
  • Stuff each pepper to a heaping amount and use the tops as placement coasters to hold peppers upright.
  • Place peppers in sauce spaced equally apart in the baking dish. Loosely drape foil over top of peppers. 
  • Place pan in pre heated oven and bake for 45 minutes. 
  • Remove pan and carefully remove foil from baking dish. Replace pan in the oven for about 20-25 minutes until top of stuffing has a nice crisp look. 

Notes

  • Add some sliced avocado for garnish.
  • Top with some sauce and parsley for garnish.

Nutrition

Calories: 309kcal | Carbohydrates: 18g | Protein: 22g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 1136mg | Potassium: 956mg | Fiber: 5g | Sugar: 9g | Vitamin A: 92% | Vitamin C: 243.5% | Calcium: 8.1% | Iron: 16.9%
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1 Comment

  1. Canaan Wolf November 7, 2018 at 10:37 pm

    What an amazing tasting dish. Relatively easy to make and awesome to have the pork and turkey tastes instead of ground beef. Five Stars from me!

    Reply

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