Do you currently have peppers coming out of your ears? Garden produce is in full swing, so this is the perfect time to stock up on peppers of all colors and varieties. Peppers actually freeze REALLY well! I just wash them in my Basic H2 veggie wash (just add 1/4 teaspoon in a shallow sink of water), let them dry, cut the tops off, and clean out the seeds. This is the PERFECT method for stuffed peppers throughout the year. Otherwise, you can dice them up and freeze them too. Both ways work great. Definitely take advantage of any free peppers you might get. If you can't get them for free stock up at your local farmers market.
My husband LOVES stuffed peppers. I am not joking when I say he could eat them every week. Me, not so much. I don't mind them, but I do not have a deep love for them like he does. :) For several months we were eating a Paleo diet. We still do to a certain extent and I want to get us back to eating mostly Paleo in the upcoming weeks. We feel better and have more energy when we do!
When searching for Paleo recipes I came across Paleo Parents and their recipe for stuffed peppers. I think my husband wanted to marry me all over again, or he might of wanted to marry his plate. This is still TBD!
Doesn't that just look good?
2 Tbsp lard
1 medium yellow onion, diced
2 cloves garlic, minced
2 lbs. ground red meat (I often use venison, but beef or lamb would also work)
1 C cauliflower, ground or mashed or pulsed into rice sized bits
1 13.5oz canned diced tomatoes, drained (or 1 cup fresh tomato, diced)
1 Tbsp sea salt
1 Tbsp Italian seasoning (or, alternatively, 1 tsp each dried basil, parsley and oregano)
1/2 tsp paprika
1/4 tsp black pepper
1/2 C tomato sauce
- ♥ A little trick: Stand your peppers up in a muffin tin. Trying to even the bottoms with a knife will often lead to leaks, but the muffin tin will hold them up without altering the pepper.
- Melt lard over medium high heat in a large skillet
- Saute onions and garlic for three minutes, stirring frequently
- Add ground meat and stir to brown, about 5 minutes
- Add raw ground cauliflower and diced tomato, stir for about 10 minutes to cook off liquid
- Add salt, pepper and seasonings, stir to incorporate
- ♥ Stuff each pepper to the top of each pepper, spread tomato sauce on top of that
You will likely have leftover meat, don’t worry – it makes a great pre or post-dinner snack!
- Bake the peppers for one hour at 350 degrees until pepper is fork-tender
- Serve with extra tomato sauce!