Grain-Free Stuffed Peppers
This version of stuffed peppers is an awesome idea!! It substitutes the rice for cauliflower and sweet potato! 2 reasons I love this swap. Most people feel better and burn fat faster with less grains and MORE vegetables in their daily nutrition. So this takes care of both!
If you try to eat Paleo or follow the Paleo Diet then this grain-free recipe should be "paleo approved" since the rice has been swapped out.
You can either buy the cauliflower and sweet potato mixture frozen in a bag that is pictured below. Or you can use your own fresh veggies and chop it up finely using a knife or food processor.
I've even seen the bags of fresh grated cauliflower rice. I bet you could try this recipe with just the cauliflower rice and skip on the sweet potato if you didn't want to chop your own. Just a thought.
While the meat and veggie mixture is cooking, take 4 medium to large green peppers (or red or yellow peppers if you prefer). Cut off the tops, remove the seeds and white membrane.
Cut peppers in half giving you 8 halves to fill with the meat mixture.
Arrange pepper halves in a 9 x 13 inch baking dish. Evenly fill them with meat/veggie mixture. Top each pepper with remaining sauce. I like more sauce on top so I use about 16 ounces to pour over top. But use as much or as little as you like!
Then cover the dish and bake 25 minutes or until hot. Remove cover, sprinkle with remaining mozzarella and bake 5 more minutes or until cheese is melted.
Ingredients:
1 pound ground turkey, beef, or chicken.
1 (12 ounce) package Green Giant Riced Cauliflower & Sweet Potato (or use your own fresh cauliflower and sweet potato, finely chopped)
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1 1/2 cups shredded mozzarella cheese, divided
1 (15 ounce) can tomato sauce (I like more sauce on top, so I use 24 oz tomato sauce. 8 ounces for within the meat mixture and 16 oz for on top of the stuffed peppers.)
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
4 medium red or green bell peppers, halved lengthwise and seeded
Directions:
1. Preheat oven to 375˚ F.
2. Cook meat, Green Giant Riced Cauliflower & Sweet Potato, onion, garlic and salt in a large nonstick skillet over medium-high heat 10 minutes, stirring occasionally, until meat is no longer pink and vegetables are tender.
3. Stir in 1 cup mozzarella, 1 cup sauce, Parmesan cheese and Italian seasoning.
4. Take the peppers and cut off the tops, remove seeds, and cut in halves lengthwise.
5. Arrange pepper halves in a 9 x 13 inch baking dish.
6. Evenly fill peppers with meat/veggie mixture. Top each pepper with remaining sauce.
7. Cover and bake 25 minutes or until hot.
8. Remove cover, sprinkle with remaining mozzarella and bake 5 minutes or until cheese is melted.
Submitted By: Anne Mingus