Paleo Stuffed Bell Peppers

11 60 542
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 4
Paleo Stuffed Bell Peppers
Health Rating

Ingredients


8 small pepper(s) Red bell pepper (tops and seeds removed – reserve tops)
454 gm Beef, ground, lean (or ground turkey)
227 gm Italian pork sausage
1 onion(s) Sweet onion (chopped)
1 can (14 oz) Fire Roasted Diced Tomatoes (or any other kind you like)
1 cup Cauliflower crumbles/rice
2 clove(s) Garlic (finely minced)
3 tbsp Italian herb seasoning, McCormick
1/2 tsp Hot pepper (chili) flakes (add more if you like it spicier)
3 dash Salt and pepper (to taste)
1/2 cup Cilantro (coriander) (chopped; or parsley)

Instructions


  1. 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
  2. Chop onion, and mince garlic cloves
  3. 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
  4. In the same saucepan, add ground beef (or turkey) and pork sausage to the mix and cook everything together until the meat is browned
  5. Next, add the fire roasted tomatoes and can of tomato sauce to the same saucepan, and stir
  6. Add dry seasonings, 1 cup of cauliflower rice, and chopped cilantro/parsley.
  7. In a Pyrex or similar baking dish, spread a little of the sauce across the bottom and set the pepper shells inside
  8. Taste your stuffing mixture in the saucepan one last time and add any additional salt, pepper and/or chili pepper flakes if needed
  9. Spoon stuffing mixture into peppers
  10. Bake about 30-40 minutes at 350º F uncovered to heat through (oven times and temperatures may vary)
  11. Remove from dish, serve hot, and enjoy!

Notes:

Bell Peppers

are a great source of vitamin C which is a powerful antioxidant, important for immunity! 

 


Nutrition Facts

Per Portion

Calories 542
Calories from fat 305
Calories from saturated fat 114
Total Fat 34 g
Saturated Fat 12.7 g
Trans Fat 0.5 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 15.1 g
Cholesterol 111 mg
Sodium 1351 mg
Potassium 1166 mg
Total Carbohydrate 25.3 g
Dietary Fiber 5.0 g
Sugars 13.3 g
Protein 34 g

Dietary servings

Per Portion


Meat 2.0
Vegetables 3.6

Energy sources


Pygal19%428.5172984905702121.8827363259748956%397.7087984283844280.9445225609104625%317.7251858831273133.1784016163529419%56%25%CarbohydratesFatProtein
Recipe from:
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