These Paleo unstuffed peppers put a twist on traditional stuffed peppers. And this is not your mom’s stuffed peppers you grew up on! I remember as a kid thinking stuffed peppers looked and smelled so good but I despised the taste of green peppers. As I aged and expanded my taste buds, I learned to tolerate green peppers, but my taste buds prefer red, yellow, or orange peppers. Which is why I incorporate both red and yellow peppers into this recipe. A few weeks ago I posted my taco stuffed peppers, and this week I bring you another stuffed variation, the ‘unstuffed’ peppers.
Traditional stuffed peppers normally include white rice. The rice is a binding agent and helps keep everything together. White rice is one of those Paleo foods that can be give or take, but for this I decided to opt against the white rice and replace it with cauliflower rice. This is a BIG STEP for me because I am not a cauliflower fan. Like, as in I really dread the stuff. But I have learned to incorporate it into several recipes in hopes of my taste buds approving. There are only a select few recipes with cauliflower rice that I actually like, and this is one of them. This is another warm, comfort food dish to add to your ‘Winter is Coming’ Pinterest board.
Recipe:
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Paleo Unstuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
- 1 tbsp. ghee
- 1 1/2 pound grass fed ground beef
- 1/2 white onion (diced)
- 1 yellow pepper (diced)
- 1 red pepper (diced)
- 1 15 oz. can organic tomato sauce
- 1 can fire-roasted diced tomatoes
- 2 cups organic chicken broth
- 1/2 tsp. garlic powder
- 1/4 tsp. pink Himalayan salt
- 1/4 tsp. ground black pepper
- Cauliflower rice:
- 1/2 cauliflower head
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 tbsp. ghee
Instructions
- Melt the ghee in a large skillet and add in onion and bell pepper. Sauté for a a few minutes until softened. Add in beef and cook thoroughly.
- Next, add in diced tomatoes, tomato sauce, chicken broth, garlic powder, salt and pepper. Bring to a boil and then reduce to low and simmer. Cover with lid and simmer for approximately 20 minutes.
- While the sauce is simmering, add the cauliflower florets to a food processor and blend until you achieve cauliflower ‘rice’.
- Melt the ghee in a skillet and add in cauliflower rice and seasonings.
- Sauté the cauliflower rice, stirring frequently until the rice is soft and lightly browned.
- To serve, add cauliflower rice to single serve bowl, then top with sauce mixture and mix together.
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Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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