[Updated May 9, 2015] This is an updatedversion of the stuffed peppers paleo recipe I first posted over 2 years ago, complete with a new photo that looks a whole lot tastier.
I’ve made a few tweaks to the original recipe I think make it even better. Also in this new version, you can either add cauliflower rice or parboiled white rice to the stuffing mixture. Please note that if you’re following the Whole30 program, only the cauliflower rice is acceptable. Otherwise, you might enjoy the more traditional parboiled rice with this recipe — and there’s more information about white rice and the paleo dietat the bottom of the post.
Stuffed peppers – most of us have made them, eaten them, and maybe haven’t liked them somuch.
I’ve never been that crazy about them myself…until I recently changed up my dear old mom’s recipe from 30 years ago and turned it into an easy and delicious paleo meal.
First off, she used plain old hamburger meat. Personally, I prefer ground turkey (or good grass-fed ground beef) mixed witha little pork sausage for extraflavor and aspicier kick.[av_sidebar widget_area=’Lockerdome’ av_uid=’av-2wjjh4′]
And another thing, mom always served us green stuffed peppers – again not my favorite for this recipe. Red, orange and yellow bell peppersare way better for this dish I think because they’re a littlesweeter than the green ones. And besides, thevibrant colorsmakethis dish all that more appetizing to me. And it gets even more colorful when youchop up thetops of the peppers and addthem tothe stuffing mix…beautiful stuff (haha, get it?)
And while your munching on this delicious and nutritious meal, keep in mind you’re getting a healthy dose of vitamins C & A, along with lots of antioxidants in every colorful bite.
Trust me on this one…this is an easy paleo recipe that rocks!
As you probably know, rice is one of those foods you should typically avoid on thepaleo diet because it’s a grain.I very rarely have it myself, but made an exception for it inthis recipe because I think stuffed peppers need a little rice (there’s a cup total in this recipe)to really tasteawesome. Besides, I tolerate rice very well. You can just as easily makea cauliflower rice instead (here’s my recipe:cauli rice) that’s 100% paleo or just leave it out altogether. And one more thing…you might be surprisedto learn thataccording toa number of paleo authoritieswho’ve donethe research, parboiled white rice (cooked and cooled) can be beneficial to your gut bacteria because it includes resistant starch. I won’t go into a detailed explanationhere, but if you want to find out more there’s a really goodarticle aboutresistant starches posted on Chris Kresser’s site: “How Resistant Starch Will Help to Make You Healthier and Thinner.”Checkit out – you might find the info helpfulin planning your own paleo diet.
Ingredients
- 6-8 bell peppers, tops and seeds removed – reserve tops
- 1 lb ground beef or turkey
- 1/2 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 of pre-made parboiled white rice (or paleo cauliflower rice for Whole30 compliance)
- 2 cloves of garlic, pressed or finely minced
- 3 tbs Italian seasoning (OR 1 tbs each of dried oregano, basil & parsley)
- Pinch of chili flakes (add more if you like it spicier)
- Salt and pepper to taste
- Garnish with chopped cilantro leaves
Instructions
- Preheat oven to 350º F
- Cut tops off peppers and remove seeds. Keep tops and chop them (minus the stem) and set the pieces aside
- Chop onion
- Press or mince garlic cloves
- In a saucepan over medium heat, sauté onion and chopped pepper tops in a little olive oil about 5 minutes until onions are tender, then add the garlic
- In the same saucepan, add ground beef (or turkey) and pork sausage to the mix and cook everything together until the meat is browned
- Next add the fire roasted tomatoes and 14 oz can of tomato sauce to the same saucepan, and stir
- Add dry seasonings and 1 cup of either parboiled rice or cauliflower rice
- Parboil (or microwave) the pepper shells in a pan/bowl with a little water for 3-4 mins – just until slightly softened
- Then in a Pyrex or similar baking dish, spread a little of the sauce across the bottom and set the pepper shells inside
- Taste your stuffing mixture in the saucepan one last time and add any additional salt, pepper and/or chili pepper flakes if needed
- Spoon stuffing mixture into peppers
- Bake about 30-40 minutes at 350º F uncovered to heat through (oven times and temperatures may vary)
- Remove from dish, serve hot, and enjoy!
Notes
Updated May 9, 2015
https://www.paleonewbie.com/tell-your-peppers-to-stuff-it/
For more delicious and easy recipes, visit us at PaleoNewbie.com
Related
FAQs
I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.
Can you have bell peppers on Paleo diet? ›
Yes, red bell peppers can be considered Paleo-friendly. While they belong to the nightshade family, which includes tomatoes, potatoes, and eggplants, they are generally well-tolerated and have not been found to cause adverse effects for most individuals following a Paleo diet.
How do you keep stuffed peppers from falling apart? ›
Bell peppers contain more than 90% water, much of which is released during the cooking process. If you cook your stuffed peppers in one fell swoop, that moisture will release and end up in the final dish. Give them a jump start and prevent them from falling apart by roasting them for a short time in a hot oven.
How do you make stuffed peppers not watery? ›
No Moisture In, No Moisture Out
Let's say your filling calls for tomato sauce. Rather than spooning it directly into your hollowed peppers, reduce it on the stove until it's thick. Likewise, brown your meat first to allow it to release some of its moisture and fat before going into the pepper.
Are you supposed to cook the stuffing before putting it in? ›
Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.
How do you soften peppers quickly? ›
To boil bell peppers: Cook peppers, covered, in a small amount of boiling salted water for 6 to 7 minutes or until crisp-tender. To sauté bell peppers: Heat a skillet with 2 to 3 tablespoons of cooking oil over medium-high heat. Carefully add bell peppers and cook until just tender, about 10 minutes.
Can you eat banana on paleo diet? ›
Many paleo followers wonder if bananas are paleo because of their higher sugar content. They are considered paleo. One medium banana has 113 calories, 2 grams of fiber and 26 grams of carbohydrates. Bananas are an unprocessed, whole food with a good source of potassium.
What is not allowed in paleo diet? ›
The paleo diet discourages the consumption of certain foods, including: Sugar and high-fructose corn syrup: soft drinks, fruit juices, table sugar, candy, pastries, ice cream, and many others. Grains: bread, pasta, wheat, cereal, spelt, rye, barley, etc. Legumes: beans, lentils, and many more.
Why are my stuffed peppers bland? ›
The thing about most stuffed bell pepper recipes is 3that they call for salt in the filling, not for the peppers themselves. Without salt, the peppers are flabby and bland, merely a filling case. With a sprinkle of salt, they transform into a sweet and powerfully savory part of the dish.
Why are my stuffed bell peppers watery? ›
Pre-cook Peppers
When you bake peppers that are not pre-blanched or cooked, it is normal that they release their natural water – which can be easily avoided by pre-cooking beforehand.
To easily stuff bell peppers and keep them upright during baking, arrange and then bake them in a Bundt, tube, angel food, or muffin pan (spray with nonstick spray first). The peppers stay upright, freeing your hands for assembly.
Why are my stuffed peppers hard? ›
If the peppers aren't tender when the cheese is melted, and the filling is hot, simply tent the pan with foil and continue baking until they are. Cut the Pepper in Half from Stem to End. When making stuffed peppers in the oven, I find splitting them from top to bottom best.
Why didn't my rice cook in my stuffed peppers? ›
If you find your rice didn't cook in your stuffed peppers, it's likely one of two reasons: It didn't have enough time to cook through. There wasn't enough moisture for the grains to absorb.
How do you get the most flavor out of peppers? ›
Filleting a pepper is the best way to easily separate the seeds and pith from the flesh. Doing this allows you to get the most pepper flavor possible with the least amount of heat.
Why do you boil peppers for stuffed peppers? ›
Pre-cooking is the idea of quick-starting the cooking process of your stuffed pepper. Since stuffed peppers can take as long as 45 minutes to bake, shortening that down with a quick boil really helps me out.
Is it better to parboil peppers for stuffed peppers? ›
ANSWER: Some recipes call for blanching the peppers to soften them slightly; others do not. Green peppers at a local store were stuffed with a raw ground meat mixture and looked as though they were not boiled or blanched. If you bake peppers this way, they will take longer to cook and will hold their shape better.
Do you have to cook peppers before canning? ›
Instructions for Canning Sweet Peppers: The skins of bell peppers or sweet peppers are more tender, so they generally do not need to be blistered and peeled (thank goodness). Simple quarter or roughly chop bell peppers and cover them with water in a pot. Boil for 3 minutes, then transfer to pint or half-pint jars.
How long to boil peppers when canning? ›
Fill jars with peppers; add hot, well-mixed oil/pickling solution over peppers, leaving ½-inch headspace. Adjust lids and process half-pints and pints for 15 minutes in a boiling water bath at altitudes of less than 1000 feet. If at an altitude of 1001 to 3000 feet, process for 20 minutes.
Stuffed peppers – most of us have made them, eaten them, and maybe haven’t liked them somuch.
