I love easy recipes, but when I can combine an easy peasy recipe with a healthy one - it makes my life so much easier. These stuffed peppers were exactly that: an easy and healthy recipe.
These were devoured in my home! Even the Toddler was happily shoveling them (well, just the filling and the sauce) into his mouth.
What I am really pleased about is that they are a paleo remake of a recipe that I grew up with. Whenever my grandma would make these, everyone would get excited! My grandpa may give me or my mom a call and say, 'Guess what grandma is making?' Then, we'd be forced to wait. Can you imagine? Waiting for a delicious freshly cooked meal from my sweet grandma? Torture. Serious torture.
Then we'd finally arrive at her house to discover a ridiculous amount of delicious stuffed peppers, and perhaps would be lucky enough to take home some leftovers.
Okay, who am I kidding, this woman always cooks enough food to feed a small army. We always took home leftovers. I seem to have the same problem and always prepare twice the amount of dinner than we need.
In spite of how much I adore my grandma's recipe, it contains white rice, sour cream, and not too many vegetables. I wanted to recreate a taste of my grandma's kitchen, while sticking with my decision to keep to a paleo lifestyle.
The verdict: definitely not grandma's recipe! That being said, they were still fabulous and will be making regular appearances in my kitchen. Next time around, I'm going to see if they can survive a trip to the freezer. And now... the recipe:
Healthy stuffed peppers
- 2 carrots (finely chopped)
- 1/4 leek (finely chopped)
- 5 mushrooms (finely chopped)
- 1 tin of tomatoes
- 1 tin tomato paste
- 1 chili pepper
- 1 cup of water
- Salt and pepper to taste
- 2 sprigs of fresh thyme or 1 teaspoon dried
- 2 sprigs of fresh oregano or 1 teaspoon dried
- 1/4 kilo (1/2 lbs) of ground meat (we like chicken or turkey)
- 1/4 of a large cauliflower (grated) - this is used to make cauliflower rice
- 2 onions
- 6 cloves of garlic
- A large handful of fresh parsley or 2 tbs of dried parsley
- 5 bell peppers
- 2 eggs
- Salt and pepper to taste
- Grate the cauliflower
- Heat a pan (you don't need oil if it's a nonstick) and add cauliflower rice to pan
- Pan fry for several minutes until the the 'rice' begins to get a little brown or the rice has become a bit dry/crispy. Set aside to cool
- In the meanwhile, chop up the ingredients for your sauce
- Heat a pan or a skillet with some high sides and pan fry the veggies
- As the veggies are cooking down, you can prepare the filling by simply mixing all of the ingredients together in a bowl
- Cut the peppers in half and add the filling
- Add the filled peppers to the pan
- Pan fry for several minutes
- Add tomato paste, tinned tomatoes, and water to the mixture
- Bring to boil then simmer for half an hour
For more healthy recipes, be sure to visit my healthy recipes page! You can also stop by my pinterest board for some Pinspiration!
Thank you for stopping by!