Practical Paleo Italian style stuffed pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 bell peppers, halved and cleaned1 tablespoon coconut oil1/2 large onionsea salt and black pepper to taste4 cloves garlic, pressed or chopped1/2 cup diced tomatoes, fresh or canned1 pound beef, bison, turkey, or chicken. (This nutritional recipe is made using turkey)6 fresh basil leaves, finely choppedExtra basil leaves for garnish (optional)
Preheat oven to 375F
Place the pepper halves in a roasting dish, face down, for 10-15 minutes. (You can skip this step if you want to keep the peppers more firm/raw)
While the peppers are cooking heat the coconut oil in a large skillet over medium-high heat. Saute the onions, adding sea slat and black pepper to taste, until they're translucent and slightly browned on the edges. Add the tomatoes and garlic to the onions, and simmer for about 2 minutes.
Add the meat and cook until fully done. Taste the mixture and adjust seasoning to your liking, Mix in the chopped basil.
Remove peppers from the oven-they should be just a bit softened-and flip them over. spoon the stuffing mixture into each one. You can also eat them at this point if you wish, or put them back in the oven for 15-20 minutes to allow the flavors of the peppers and meat mixture to blend together.
Can refrigerate or freeze and reheat later
Serving Size: makes 4 peppers
Number of Servings: 4
Recipe submitted by SparkPeople user DORSEY15.
Place the pepper halves in a roasting dish, face down, for 10-15 minutes. (You can skip this step if you want to keep the peppers more firm/raw)
While the peppers are cooking heat the coconut oil in a large skillet over medium-high heat. Saute the onions, adding sea slat and black pepper to taste, until they're translucent and slightly browned on the edges. Add the tomatoes and garlic to the onions, and simmer for about 2 minutes.
Add the meat and cook until fully done. Taste the mixture and adjust seasoning to your liking, Mix in the chopped basil.
Remove peppers from the oven-they should be just a bit softened-and flip them over. spoon the stuffing mixture into each one. You can also eat them at this point if you wish, or put them back in the oven for 15-20 minutes to allow the flavors of the peppers and meat mixture to blend together.
Can refrigerate or freeze and reheat later
Serving Size: makes 4 peppers
Number of Servings: 4
Recipe submitted by SparkPeople user DORSEY15.
Nutritional Info Amount Per Serving
- Calories: 214.1
- Total Fat: 7.1 g
- Cholesterol: 65.0 mg
- Sodium: 157.4 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.9 g
- Protein: 27.9 g
Member Reviews