Root Cause Paleo Diet Venison Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Green Bell Peppers1.25 cup Sweet Corn, Fresh 4 cup green giant cauliflower rice 2 tbsp Hungry Root Cashew Cheddar 16 oz Venison, ground 1 medium (2-1/2" dia) Onions, raw 1 can Organic Diced Tomatoes 5.3 oz So Delicious Cultured Coconut Milk (yogurt) - Unsweetened Salt, pepper, cilantro to taste
Saute venison and onions in a large pot. Microwave cauliflower rice and corn (if frozen).
When venison is browned, add in tomatoes, corn, and cauliflower rice. Stir.
Cut peppers in half and remove seeds. Stuff with venison mixture.
Bake at 400 degrees for 25 minutes. Top with unsweetened coconut yogurt and cilantro.
Serving Size: makes 4 servings, 2 stuffed pepper halves per seving
When venison is browned, add in tomatoes, corn, and cauliflower rice. Stir.
Cut peppers in half and remove seeds. Stuff with venison mixture.
Bake at 400 degrees for 25 minutes. Top with unsweetened coconut yogurt and cilantro.
Serving Size: makes 4 servings, 2 stuffed pepper halves per seving
Nutritional Info Amount Per Serving
- Calories: 361.8
- Total Fat: 11.4 g
- Cholesterol: 111.1 mg
- Sodium: 375.4 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 8.0 g
- Protein: 36.0 g
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