Stuffed peppers are one of my favorite recipes, and they offer a host of nutritional and immune benefits through colorful vegetables, protein and healthy fats. They are delicious anytime of year, but I particularly like making them in the winter months - when the body is most nourished by warm, cooked foods.
Bell Peppers are rich in Vitamin C, containing nearly three-times the amount in one cup of the chopped vegetable versus a single orange. They are also high in Vitamin A, an important immune booster and endocrine regulator (which is more readily absorbed when consumed with a nutrient dense fat - like in these peppers!)
Traditionally, peppers are "stuffed" with a mixture of meat and rice, but I like to use finely ground cauliflower "rice" in place of white rice. It is fun to mix up meat mixtures as well - combining various forms of ground pastured protein for a truly tasty dish. You can even experiment with sneaking in ground organ meats along with your protein of choice for an added nutrient boost that you + your family won't even notice!
What's your favorite way to enjoy stuffed peppers?
- 6 Bell Peppers (red, orange or yellow)
- 1 lb ground pastured meat (lamb, beef, pork, bison or elk work well)
- 1/4 lb ground pastured organ meat (heart or liver) - optional
- 2 Tbsp Red Palm Oil (or favorite cooking fat: lard, tallo, ghee also work great)
- 1 Medium-sized Onion, chopped
- 3 Cloves Garlic, minced
- 1 Medium-sized Cauliflower
- Salt + Pepper (to taste)
- Favorite seasonings: fresh or dried parsley, thyme or oregano are great
- Goat Cheese and/and Tomato Sauce, for garnishing/serving - optional
1. Slice tops off of peppers and remove inner webbing and seeds, place the peppers standing in an appropriate sized dish to help keep them upright
2. Chop and wash cauliflower, then pulse in small batches in a blender or food processor so it becomes the size of rice grains - yielding "cauliflower rice."
Warm cooking fat in a large pan over medium heat, add the onions and garlic and cook until tender. Add the meat and brown it - about 5 minutes. Fold in salt, pepper and favorite seasonings - along with the cauliflower rice.
Scoop the meat/vegetable mixture into the empty pepper shells, and sprinkle any excess over the top and in between the peppers. Top each pepper with goat cheese and/or tomato sauce, if desired. Put "lids" back on top of peppers, if desired (or you can leave them off for a crunchier top to your stuffed pepper).
Bake at 350 until cooked through and peppers are tender, about 40 minutes. Enjoy alone or with your favorite side of tomato sauce.