Who doesn’t like a good stuffed pepper? If prepared properly, it can be a sweet little package filled with meaty goodness.
I used a technique in this recipe that I picked up from America’s Test Kitchen where you boil the peppers for a few minutes before stuffing them. This does wonders to shorten the cooking time. Your peppers won’t end up being an overcooked, mushy mess. They will come out of the oven sweet, tender, and delicious.
I like to use a variety of colors when selecting my peppers. Beautiful, eh?
Chop those tops, but make sure you save them for later!
Here’s a hot tip: If some of your peppers are a little wobbly, just shave a little off the bottoms to ensure they stand up straight in your baking dish.
Boil the peppers for about 3-4 minutes, until they just start to get tender.
Sauté some onion and garlic, later adding some ground turkey and spices.
Drain a can of diced tomatoes, but save that juice…
Add the diced tomatoes and some riced cauliflower to the meat mixture.
Stuff the peppers with the meat mixture, and top with a sauce made up of the tomato juice and tomato paste. Tucking the tops in between the peppers as shown here helps secure them upright in the baking dish.
Bake for about 30-35 minutes at 350 degrees and enjoy!
Paleo Stuffed Peppers
- 4 large bell peppers tops removed and seeded
- 1 pound ground turkey
- 1 medium onion diced
- 4 cloves garlic
- 2 cups riced cauliflower cooked
- 1 tablespoon olive oil
- 1 14 oz can diced tomatoes drained with juice reserved
- 1 8 oz can tomato paste
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon smaked paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt divided
- black pepper to taste
- Preheat oven to 350 degrees.
- In a large pot, bring about 4 quarts of water to a boil. Add the peppers and cook for about 3 to 4 minutes, until they just start to get tender. Remove the peppers from the pot and drain.
- In a large skillet, heat oil over medium high heat. Add the onion and sauté until translucent. Add the garlic and cook until fragrant, approximately 1 minute.
- Add the ground turkey and cook until no longer pink.
- Remove the skillet fromt he heat and stir in the diced tomatoes, riced cauliflower, parsley, salt, and pepper.
- In a separate bowl, combine the tomato juice, tomato paste, smoked paprika, garlic powder, and salt. Mix well.
- Place peppers in a square baking dish, tucking the pepper tops in between for support. Fill each pepper with the meat mixture and top with the tomato sauce.
- Bake for about 30-35 minutes until completely heated through. Enjoy!
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