[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
Should Peppers Be Boiled Before Stuffing? In this easy recipe for Stuffed Peppers, you'll boil your peppers for just two minutes before stuffing them. This softens them just a bit while allowing them to retain their sturdy shape.
Should you parboil peppers before stuffing them? ›
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.
How do you keep stuffed peppers from getting soggy? ›
To prevent it from happening, you should try to avoid or reduce excess moisture – here are three of the things you can do:
- Pre-cook Peppers. ...
- Use Leftover Rice. ...
- Save Cheese for the Topping.
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.
What are the ingredients for stuffed peppers? ›
Should I cover my stuffed peppers when I bake them? ›
Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
What is the best way to precook peppers for stuffed peppers? ›
Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup! The best way is to slice the peppers in half from the stem end down through the base, remove all the seeds and membranes, and then roast the halves until they're tender-crisp.
How long do you boil peppers to soften them? ›
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.
How long does it take for peppers to soften in the oven? ›
You can bake them at 450°F for 25-30 minutes, depending on the size of your pepper, or if you prefer your pepper on the softer side, try dropping your oven temperature down to 350°F and bake for 45 minutes. Alternatively, you can pre-cook the peppers for a few minutes in boiling water to speed things up.
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.
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.
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 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.
Do you eat the pepper in stuffed peppers? ›
Do you eat the pepper when you make stuffed peppers? Yes, you eat the pepper along with the stuffing.
Can you microwave peppers to soften them? ›
Remove seeds and membranes; rinse. Place peppers, with tops, upright in ungreased 9x12 inch glass baking dish. Cover with plastic wrap; microwave until hot, 3 to 4 minutes--(note: do NOT cook peppers until done, you are just blanching them, 3 to 4 minutes should be plenty, depending on the size of your peppers).
Should you cook or raw bell peppers? ›
Bell peppers, whether raw or cooked, are packed with vitamin C and various antioxidants. Eating them raw provides maximum vitamin C content, but cooking bell peppers can increase the availability of other nutrients. Roasting or grilling bell peppers enhances their natural sweetness and offers a delightful flavor.
How far in advance can I chop vegetables for stuffing? ›
All great stuffings start by sautéing simple aromatics, often a mix of chopped onions, celery, and carrots, which is also called a mirepoix. Chop—and even sauté it! —a day ahead, store in an airtight container in the fridge, and toss into the bread mixture when you're ready.
Can cooking peppers be eaten raw? ›
Also called sweet peppers or capsic*ms, bell peppers can be eaten either raw or cooked. Like their close relatives, chili peppers, bell peppers are sometimes dried and powdered. In that case, they are referred to as paprika.
Does cooking peppers take the heat out of them? ›
When jalapeños and other spicy peppers are cooked or heated, the capsaicin molecules that give them their spiciness can break down and lose some of their potency. The high temperature can also activate heat-sensitive receptors in the mouth, which can make the mouth feel less sensitive to the spicy sensation.
Stuffed peppers – most of us have made them, eaten them, and maybe haven’t liked them somuch.
