Paleo Stuffed Peppers |Cooking With Amanda

There are few things more beautiful than an assortment of peppers adding bright colors to a casserole or taking an omelet to the next level. If I had to pick a favorite, I'd definitely go for red peppers every time. Sliced and eaten raw by themselves or used as a vessel to transport dip from a bowl to my mouth, they make me smile.

Naturally, red peppers are outstanding for these paleo stuffed peppers. Slightly baked, but still a little tender and filled with perfectly seasoned meat is an absolutely delicious way to enjoy them.

My family didn't eat a lot of bell peppers while I was growing up, so my first time making and eating a stuffed pepper was as an adult in my own house. I did quite a good job if you don't mind me saying so, even if I did use the green peppers. I was surprised at the few ingredients required to make them. There isn't anything fancy about them and I think that's one of their best qualities. Sometimes simple is best.

I really like to cook with a dried Herbs de Provence blend but I have a hard time finding it without lavender. If you can't find it you can use dried thyme in its place.

When picking out the sweet Italian sausage for this recipe, please make sure you only see the pork, seasonings, and an animal or vegetable casing in the ingredients list. If there are lots of fillers, like cracker meal, this meal will go from paleo to not paleo in a hurry.

I'm very happy to share these stuffed peppers with you! They turn out delicious every time, they're simple to put together and this is such a great paleo dish to serve for dinner. Double the recipe for more peppers or if you want extra for leftovers. These are great for making and taking to a friend to give her or him a night off from cooking.

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Paleo Stuffed Peppers Recipe

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Ingredients

4 red bell peppers
1 pound lean ground beef
1/2 pound sweet italian sausage, check that there are no fillers to keep this paleo
1/2 medium onion, diced
1 clove garlic, minced
4 tablespoons fresh parsley, chopped, or just grab a handful of parsley and just chop it up
1 teaspoon herbes de provence, without lavender, or you could just use dried thyme
salt and pepper
4 ounces mushrooms, stems removed and finely chopped (like crimini mushrooms)
1 egg
olive oil

Directions

Preheat your oven to 425°F.
Wash the outside of the peppers.
Carefully cut through the top of a pepper, similar to the way you would cut the top of a pumpkin to make a jack o' lantern. The idea is to remove the top so it came set back on after the peppers are stuffed.
Keeping the bottom of the pepper in one piece, carefully remove the seeds from the inside, rinsing with water when you're finished.
Also remove the seeds from the top of the red pepper.
Sprinkle salt and pepper inside the peppers, pushing some onto the sides then turn the peppers upside down to drain any little bit of excess water from rinsing.
Set the peppers aside.
Preheat a large skillet on medium heat.
Drizzle a little olive oil on the bottom of the pan and begin to sauté the onion. Cook until the onions are nearly translucent, about five minutes.
While the onions begin to cook, mince garlic and add to the onions.
Then chop your parsley if you haven't already and set it aside. You won't be adding this until later.
Add the beef and sausage to the onions and garlic in the pan. Stir everything together, breaking up the meat to incorporate the beef and sausage together, avoiding large pieces of one meat. This will give the mixture a very well balanced flavor.
Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper or adjust depending on what you prefer. Also add the dried herbs and stir in with the meat mixture while it cooks.
Remove the stems from your mushrooms and chop them into small pieces if you haven't already. Then add them to the meat.
After the meat is cooked, drain using a colander then return it to the pan.
Add the parsley and the egg. Mix evenly into the meat mixture.
Now grab the red peppers and turn them open side up. Spoon the meat into the peppers.
Put the tops on after they're stuffed and drizzle olive oil on top.
Bake for 25 minutes or until the outside of the pepper is a little soft but still tender.

Notes

This recipe is also excellent for using leftover meat if you want to make last night's dinner into something new. Just chop up your meat and add it in place of the beef and sausage.