Paleo Recipes: Stuffed Peppers

8 comments

478 Flares 478 Flares ×

My family love stuffed peppers. And I love the colors of the peppers. I am happy to pay a little more for the yellow and orange varieties because they are such a visual pleasure as well as a tasty one. I make a batch of the meat sauce using advice contained in Orleatha’s online course, Batch Cookery, then pull out the amount I need on the day and finish off the meal by cooking with the peppers.
   
This recipe is from Orleatha’s book Cooking Against The Grain: Grain-Free Meals That Are Fast, Freezer Friendly and Fantastic! in which she demonstrates how to make food that you can easily prepare on a weeknight because you actually made them earlier, often much earlier :-).
   
These peppers are great for a cool winter’s evening. A good, hearty meal! Please share. Buttons are to the left and at the end of the post.

Stuffed Peppers
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 8 bell peppers
  2. 1 lb Italian sausage
  3. 1 lb grass-fed ground beef
  4. 1 onion, chopped
  5. 2 cloves garlic, minced
  6. ½ cup mushrooms, chopped
  7. 1 head of cauliflower, riced
  8. 2 tablespoons tomato paste
  9. 1 teaspoon sea salt
  10. ½ teaspoon pepper
Instructions
  1. 1. Preheat oven to 350°F.
  2. 2. Clean and remove tops of the bell peppers, removing internal membrane.
  3. 3. Brown sausage and beef in a large pan over medium heat adding salt and pepper then remove and set aside.
  4. 4. In the same skillet add garlic, mushrooms and onions scraping up browned meat bits.
  5. 5. Mix in cauliflower and sauté for about 3 minutes.
  6. 6. Tomato paste and meat back in mixing well.
  7. 7. Stuff peppers with about 2-3 tablespoons of the meat mixture then place in 8x12 pan.
  8. 8. Cover loosely with aluminum foil and bake for 30 minutes.
Freezing and Preparing
  1. Complete through #8. Wrap each pepper in aluminum foil then in a freezer bag.
  2. To prepare, thaw in refrigerator then reheat in 350°F oven for 15 minutes.
Adapted from Cooking Against The Grain
PaleoNonPaleo http://paleononpaleo.com/

paleo, paleo diet, gbs, gastric bypass, weight-loss, dietingOrleatha is a C.H.E.K trained Holistic Lifestyle Coach and holds a degree in secondary science education, a biology teaching credential, and a Master’s in Education. She is also a certified facilitator for Covey 7 Habits of Highly Effective People. Orleatha lost over 100 lbs following weight-loss surgery but she didn’t achieve good health and weight maintenance until she began a paleo diet. You can read her paleo success story here. Since then, she’s been paying it forward by helping others who want to regain their health.
   
She is the founder of Level Health and Nutrition – a coaching system designed to help other people on their journey to health, author of two books, Cooking Against the Grain and Cooking Against The Grain – Sweet Revenge, and creator of an online course, Batch Cookery, designed to teach people how to save time, money and stress by using batch cooking techniques. You can follow Orleatha on Facebook, Twitter and Youtube.





Written by

Alison Golden writes on the topic of paleo over at Paleo/NonPaleo. She aims to share ideas, inspire and motivate readers by teaching them how to live paleo in a non-paleo world. She is also the author of the bestselling book, The Modern, No-Nonsense Guide to Paleo, a unique tool that gives the reader hundreds of strategies to navigate the learning process to successful paleo living.

{ 5 comments… read them below or add one }

D @ The Kosher Cave Girl October 24, 2013 at 7:36 am

This looks delicious!
D @ The Kosher Cave Girl recently posted..Pumpkin Sugar Cookies {Paleo, Dairy-Free, GF}My Profile

Reply

Alison Golden November 1, 2013 at 8:20 pm

They are! :-)
Alison Golden recently posted..Paleo Recipes: Cowboy BurgerMy Profile

Reply

Kristin November 7, 2013 at 7:03 pm

These rock! I used hot italian chicken sausage and added cumin, tumeric, and a little cayenne to kick it up a notch!

Reply

Alison Golden November 9, 2013 at 5:45 pm

Don’t they just, Kristin. And I love your twist on it. :-)
Alison Golden recently posted..Paleo Recipes: No-Bake Apple PieMy Profile

Reply

Nancy February 19, 2014 at 3:32 pm

I can’t wait to try this. I hope my red peppers don’t go bad before I have a chance.
Nancy recently posted..Microwave Veggie Scramble (Paleo, Primal, Slow Carb)My Profile

Reply

Leave a Comment

CommentLuv badge

{ 3 trackbacks }

Previous post:

Next post: