Stuffed peppers are an appetizing, healthy, and filling meal. Fresh veggies, spices, and meat of choice blending into a splendid aroma filling the home. It is an appealing meal because the ingredients are interchangeable to fit your mood.
The only way I knew to cook stuffed peppers was how my Mom taught me. Ground beef with white rice and tomato soup! Obviously, this needs some “paleo-fying.” The flavors of my Mom’s stuffed peppers are still present by substituting tomato paste and riced cauliflower. Take a look:
- Bell Peppers – color of your choice – 4 medium
- Cauliflower, raw, 1/2 head, riced in food processer
- White Onion (or onion powder), 1 small – diced
- Garlic, equivalent of 6 cloves minced
- Oregano, ground, 2 tsp
- Thyme, ground, 2 tsp
- Ground meat of choice, 1lb
- Tomato Paste, 1 can (6 oz)
- *Chicken broth, optional
- Preheat oven to 375.
- In a skillet, cook meat over medium heat. While turkey is cooking, put cauliflower in a food processer and process until it looks like rice. Put cauliflower “rice” into a large mixing bowl and add all ingredients except bell peppers. Mix well.
- In an ungreased casserole dish, arrange the peppers so that they stand, and fill with filling. It is your choice to keep the tops of the peppers and place them back on. Add chicken broth in dish to cover the peppers on bottom. Bake at 375 for 45 minutes.
Riced cauliflower is easy and a great substitution to benefit your diet needs! Any leftover filling can be enjoyed alone or added as a side to another dish. Enjoy!!