Personally, I think bell peppers are the most inventive vessel for dirty ‘rice’, ever, in the history of mankind. Ok, maybe I’m over exaggerating with that, but they’re pretty awesome! It’s like a cute little edible bowl! Typically, you see recipes of stuffed peppers including white or brown rice or quinoa, but as we all know, rice isn’t Paleo and cutting it out just leaves something to be desired in this recipe. A great replacement is the wonderful cauliflower rice! Grab a head of cauliflower, chop it into florets, then run them thru your food processor with the ricer blade. OR, if you’re like me and don’t have a food processor yet, but do have a slap chop, slap chop away until the pieces are small and resemble rice! 😁 now that we’ve established how to get our ‘rice’ prepped, you probably want the recipe, huh?
Paleo Stuffed Peppers (makes enough for 4-6 servings plus extra filling)
What you need:
3 large red bell peppers, halved, ribs & seeds removed
1 head cauliflower, riced
1 cup mushrooms, diced
1 medium yellow onion, diced
1 green pepper, diced
1 lb ground bison (or beef of choice)
3 cloves garlic, smashed and diced
2 eggs, beaten
1 TBS cumin
1/2 TBS paprika
1 tsp cayenne/red pepper flakes (to taste)
4 TBS coconut oil or ghee
Chipotle Mayo (for garnish)
What to do:
- Preheat oven to 400 degrees Fahrenheit.
- Melt 2 TBS coconut oil or ghee in a medium skillet. Cook cauli rice until tender. Turn burner off once rice is cooked.
- In a separate large skillet, melt the other 2 TBS oil of choice and sauté the vegetables. Once veggies are 3/4 way sautéed, add your ground meat of choice and cook until no pink remains. Once meat is cooked, add spices, then rice. Combine well.
- In a 9×13 baking dish, lay parchment paper on the bottom and arrange the red peppers open side up.
- Add the beaten eggs to the rice veggie and meat concoction and stir in until you can no longer see the egg. Be careful that the mixture is not too hot so that the eggs cook in the skillet- they will cook in the oven!
- Stuff the peppers!
- Next, place your stuffed peppers in the oven and bake for 25-35 minutes or until the peppers are soft.
- Allow to cool before serving. Top with chipotle mayo and mangia!
We ate ours with a side of paprika lime roasted sweet potatoes which were super easy and cooked right alongside the peppers! Peel and chop 2 medium sweet potatoes, throw them in a bowl, drizzle oil of choice over potatoes, add salt, pepper, paprika, and juice of half a lime. Stir to combine and coat all potatoes. Place potatoes on a parchment lined baking sheet and bake at 400 degrees for 25-35 minutes!