Beefy stuffed peppers {paleo}
Hearty stuffed peppers with a paleo twist
Ingredients
- 2 bell peppers any color
- 2 tbsp olive oil (extra virgin)
- 1 cup celery finely chopped (2-3 ribs)
- 2 cloves garlic finely minced
- 8 ounces beef (grass-fed) ground
- 1/2 cup cherry tomatoes chopped (a handful)
- 2 tbsp cilantro minced (sub Italian flat-leaf parsley if you hate cilantro)
- 4 ounces cauliflower (riced) 1/2 cup (frozen, slightly thawed)
- 1/2 tsp garlic powder
- 1/2 tsp cumin (dried)
- 1/4 cup tomato paste (4 tbsp) organic, no salt added
- 2 tbsp water (filtered or spring) or beef broth
Instructions
- Preheat the oven to 350F/180C/gas mark 4.
- Wash the peppers, then carefully cut away the tops in one piece (like taking off the top of a pumpkin). Remove the ribs and seeds from inside. Set peppers aside in a small baking dish.
- Heat the olive oil until shimmering over medium heat in a medium-sized nonstick or cast iron pan. Sauté the celery and garlic until golden.
- Add the beef and tomatoes and sauté until cooked through, breaking up with a spoon. After five minutes, add the rest of the ingredients, continuing to cook and stir until the beef is completely cooked.
- Stuff the peppers with the mixture, filling completely. Add 1 inch of water to the pan, without pouring it into the peppers. (They will be standing in it; it helps them steam.)
- Bake for 30-40 minutes until the peppers are soft and the mixture is browned on top.
- Serve at once.