Paleo Stuffed Peppers

These stuffed peppers are a favorite in our house and actually in the oven right now for dinner as I type!  They are so easy to prep and extremely healthy and low carb.  I think they are even better the next day as the flavors have had more time to marinate. I also like the option of using cauliflower rice for a paleo or Whole 30 approach. 

Ingredients:

• 6-8 bell peppers, tops and seeds removed (reserve tops for later)
• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 1 14 oz can fire roasted tomatoes (liquid drained)
• 1 14 oz can tomato sauce
• 1 cup parboiled white rice or cauliflower rice
• 2 cloves of garlic, pressed or minced
• 1 tbs oregano
• 1 tbs basil
• 1 tbs parsley
• salt and pepper to taste

Instructions:

1. In a saucepan over medium heat, sauté onion and chopped pepper tops in a small amount olive or coconut oil for approximately 5 minutes, or until onions are tender, then add garlic.
2. In the same sauce pan, add ground beef ( or turkey) to the mix and cook until meat is browned.
3. Next add the fire roasted tomatoes and tomato sauce to the same saucepan and stir.
4. Add the dry seasonings and 1 cup of rice (regular or cauliflower)
5. Parboil (or microwave) the pepper shells in a pan/bowl with a little water for 3-4 min, just until slightly softened.
6. In a glass pyrex baking dish, spread a small amount of the sauce across the bottom and set the pepper shells inside.
7. Spoon stuffing mixture into peppers.
8. Bake about 30-40 min at 350 degrees F uncovered to heat through.
9. Remove from dish, serve hot and enjoy!

https://www.paleonewbie.com/tell-your-peppers-to-stuff-it/